| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 1 | Servings | |
INGREDIENTS
| 4 | lb | Beef brisket |
| 1/2 | Env onion soup mix | |
| Pepper | ||
| 1/2 | c | Dry red wine |
| 8 | Carrots | |
| 4 | Potatoes |
INSTRUCTIONS
Trim excess fat from brisket. Place meat on large sheet of heavy foil in shallow roasting pan; sprinkle with onion soup & pepper. Pour wine around meat. Cut carrots & potatoes in half & arrange around meat. Wrap foil to form an airtight package, but allowing space for gravy to form; bake in 325 oven for 3-4 hours. Slice meat across grain; serve with pan juices & vegetables. 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: 4166
Calories From Fat: 2459
Total Fat: 272.3g
Cholesterol: 979.8mg
Sodium: 22559.5mg
Potassium: 9065.7mg
Carbohydrates: 129.6g
Fiber: 26.4g
Sugar: 33.5g
Protein: 279.9g