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Ingredients
- 2 tsp salt
- 3 Tbsp. brown sugar
- 1 c. chili
- 1Â 1/2 c. white vinegar
- 5 lb brisket of beef, shoulder roast of
- Â Â beef, chuck roast, or possibly end of steak
- 1 c. minced celery leaves
- 2 x onions sliced
- 4 x carrots sliced
- 2 c. water
Directions
- Mix salt, brown sugar, chili sauce, and vinegar together. Pour over meat and let stand overnight in the refrigerator.
- Preheat oven to 325 degrees. Place the meat in an ovenproof casserole, pouring marinade over meat. Cover with the celery leaves, onions, and carrots and water. Cover and bake for about 2 hrs, basting often with marinade. Remove cover for 1 more hour. (Allow approximately 1/2 hour per lb. for roasting.)
- This dish is best prepared in advance so which fat can be easily skimmed from the surface. When ready to serve, slice and reheat in the strained pan marinade.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1648g | |
| Calories 702 | |
| Calories from Fat 130 | 19% |
| Total Fat 14.93g | 19% |
| Saturated Fat 6.22g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 6265mg | 261% |
| Potassium 2471mg | 71% |
| Total Carbs 116.27g | 31% |
| Dietary Fiber 22.1g | 74% |
| Sugars 64.84g | 43% |
| Protein 19.48g | 31% |
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