| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | American | Meats | 1 | Servings |
INGREDIENTS
| 1 | c | Dry red wine or beef broth |
| 1 | Pack mushroom onion soup | |
| Mix | ||
| 2 1/2 | lb | Thin cut beef brisket |
| Trimmed of fat | ||
| 12 | 1 1/2 lb well scrubbed red | |
| Potaotes | ||
| 9 | Carrots cut in 2" chunks |
INSTRUCTIONS
Heat oven to 350. Pour wine into 4-5 quart dutch oven. Stir in soup mix until blended. Add beef & turn to coat. Cover & bake 2 hours. Add potatoes & carrots. Cover & bake 1 hour longer or until meat & vegetables are tender. Remove meat to a cutting board. Cover loosely with foil & let stand 10 minutes. Cut in thin slices against the grain. Arrange on serving platter with vegetables. Spoon some gravy over meat. Serve with remaining gravy. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2663
Calories From Fat: 1552
Total Fat: 171.9g
Cholesterol: 657.7mg
Sodium: 15790.5mg
Potassium: 7015.4mg
Carbohydrates: 93.9g
Fiber: 25.2g
Sugar: 49.4g
Protein: 184.2g