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Add a photoServings: 6
Ingredients
- 3 lb Brisket
- 6 x Potato peel/quarter Salt & pepper to taste
- 1 1/2 lb Green beans
- 1/4 tsp Marjoram crumbled
Directions
- 1- Wipe meat and place in large pot. Cover with about 2 c. water. Vegetables may be added to the meat in a crock pot along with seasonings and the whole thing cooked 1O hrs.
- 2- In a dutch oven, simmer 2 to 2 1/2 hrs before adding vegetables, then continue till potatoes are done.
- 3- In a pressure cooker, bring brisket, water and seasonings to 15 # pressure and cook for 3O to 4O min. Reduce pressure under cool water, open cooker, add in vegetables, cover, bring to 15# pressure and cook 5 min, reduce pressure again.
- However you cook it, remove meat, slice thinly on the diagonal, serve with green beans and potatoes drenched with cooking liquid. Don't thicken the natural gravy. It has a lovely flavor and shouldn't be greasy. If your meat is not well trimmed, remove excess fat before cooking. Should you have leftovers, heat the remaining liquid and slice the meat for open face or possibly French dip warm sandwiches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 375g | |
| Recipe makes 6 servings | |
| Calories 613 | |
| Calories from Fat 309 | 50% |
| Total Fat 34.36g | 43% |
| Saturated Fat 10.72g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 2743mg | 114% |
| Potassium 1244mg | 36% |
| Total Carbs 32.29g | 9% |
| Dietary Fiber 11.6g | 39% |
| Sugars 0.0g | 0% |
| Protein 41.93g | 67% |
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