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Beef Brisket, Texas Marinated LC-2.5/s


3 tbs vegetable oil
10 clove garlic; finely chopped
1 cup onion; finely chopped
1/3 cup vinegar, red wine; or cider
1 1/2 tbs lemon juice
1 1/2 tbs hot pepper sauce
2 tbs ketchup
2 tbs mustard, dry
1 1/2 tsp cayenne pepper
1 each (6 lb) beef brisket

Heat oil in medium-size saucepan over medium heat. Add garlic and onion;
cook or until softened. Stir in vinegar, lemon juice, hot sauce, ketchup,
mustard, and cayenne. Simmer, covered, for 15 minutes. Remove from heat
and
let marinade sauce stand 20 minutes. Place meat in roasting pan. Brush
both sides of meat with sauce, spooning any remaining sauce on top.
Cover;
refrigerate overnight.

To bake:

Heat oven to 350 degrees. Bake meat, covered, for 2 hours. Reduce oven
temperature to 250 degrees; cook 6 hours or until fork-tender. Slice meat
against grain. Serve with bottled barbecue sauce (or your favorite
recipe)for dipping.
16 servings Per serving: 298 cal., 15 g fat, 36 g pro, 3 g carb




NYC Nutrition Analysis (entire recipe):
water=2211 g; calories=4849; protein=574.2 g; total fat=249 g;
carbohydrate=48.31 g; dietary fiber=8.26 g; ash=33.11 g; calcium=356.9
mg;
phosphorus=5788 mg; iron=56.36 mg; sodium=3078 mg; potassium=9842 mg;
magnesium=747 mg; zinc=119.4 mg; copper=2.57 mg; manganese=1.8 mg;
vitamin
A=1490 IU; vitamin E=9.99 mg ATE; thiamin=3.02 mg; riboflavin=4.84 mg;
niacin=110.2 mg; pantothenic acid=9.96 mg; vitamin B6=12.21 mg;
folate=250.4 ug; vitamin B12=66.13 ug; vitamin C=53.17 mg; saturated
fat=76.19 g; monounsaturated fat=108.6 g; polyunsaturated fat=31.94 g;
cholesterol=1687 mg; selenium=482.1 ug; refuse=26.71%; blocks
carbrot:fat=4.4 : 82.0 : 83.0; ECC=40.; %cal as carbrot:fat=4:49:47;
WW
Pts=116.4
(complete analysis)

Yield: 16 servings


** Exported from Now You're Cooking! v5.67 **



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