Nutritional Info

Nutrition Facts

Serving Size 1 (326g)

Calories 541
Calories from Fat 164 (30%)
Amount Per Serving %DIV
Total Fat 18.3g 28%
Saturated Fat 8.9g 45%
Monounsaturated Fat 8g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 107.1mg 36%
Sodium 488.1mg 21%
Potassium 741.1mg 16%
Total Carbohydrate 26.9g 9%
Dietary Fiber 0.8g 3%
Sugars 3g
Protein 57.8g 116%

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Recipe Description
This recipe came from my best friend Mark. He made this for dinner one evening, and I asked for the recipe. So far, it has never dissappointed!
Prep time
15 min
Cook time
4 hr 10 min
Ready In
4 hr 25 min


Serves Tool

Serves To:USMetric
3 Tablespoon(T)  onion powder
3 Tablespoon(T)  garlic powder
1 Teaspoon(t)  salt
1 Teaspoon(t)  black pepper, freshly ground
2 1/2 Pound(lb)  first cut beef brisket
3 Cup(c)  tomato sauce
4   large yellow onions, sliced into thin rings
3 Pound(lb)  medium sized yukon gold potatoes, peeled and cut into quarters


Position a rack in the lower third of the oven and preheat the oven to 350° F. Combine the onion powder, garlic powder, salt and pepper in a small bowl, then rub the seasoning mixture all over the brisket. Place the brisket, fat side up, in a heavy ovenproof pot with a tight fitting lid. Pour the tomato sauce over the meat and scatter the onion rings on top. Cover the pot. Bake the brisket for 3 hours, then check it and add 1/4 cup of water if the sauce is too dry. Arrange the potatoes around the brisket, replace the cover, and cook until the potatoes are tender when pierced with a fork, about 60 to 70 minutes longer. Transfer the brisket to a cutting board and let it cool for 5 minutes, then thinly slice it across the grain. Arrange the meat on a warm serving platter and spoon the potatoes and sauce on top.

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Mark's Beef Brisket
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