| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 8 | Servings | |
INGREDIENTS
| 1 | Beef brisket | |
| 1/2 | c | Flour |
| 1 | t | Garlic salt |
| 1 | Onion, chopped | |
| 1 | T | Worcestershire sauce |
| 6 | up to | |
| 8 | Nacho-sliced peppers | |
| 2 | c | Water, or half water/half |
| wine | ||
| Salt | ||
| Pepper | ||
| Rice |
INSTRUCTIONS
To a large cooking bag add brisket & flour. Shake to coat & add rest of ingredients except rice. Seal bag & place in shallow baking dish. Poke several holes in top of bag. Cook at 350 for 3 hours or until done. Cook rice. Remove brisket from bag. Place cooked rice in bag to soak up drippings. CAROLYN DRIGGERS ARLINGTON, TX From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 963
Calories From Fat: 239
Total Fat: 26.5g
Cholesterol: 91.9mg
Sodium: 4351.7mg
Potassium: 1256.6mg
Carbohydrates: 31.7g
Fiber: 1.7g
Sugar: 8.1g
Protein: 31.9g