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%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 
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

Ingredients

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

Preparation

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.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Mark's Beef Brisket
Enter multiple addresses on separate lines or separate them with commas.