Best Brisket - Part 1 Recipe Video
Ingredients
| Brisket | 8 Pound | |
| Onions | 6 Large, slice | |
| Garlic | 12 Clove (60 gm) | |
| Shallots | 3 Medium, slice | |
| Carrots | 3 Large, chop | |
| Low sodium beef stock | 1 Quart | |
| V8 juice | 5 1⁄2 Ounce | |
| Tomato ketchup | 1 Cup (16 tbs) | |
| Season salt | 1 Tablespoon | |
| Pepper red | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 845 Calories from Fat 521
% Daily Value*
Total Fat 58 g88.9%
Saturated Fat 22.8 g114.1%
Trans Fat 0 g
Cholesterol 206.7 mg68.9%
Sodium 804.8 mg33.5%
Total Carbohydrates 18 g6.1%
Dietary Fiber 1.8 g7.2%
Sugars 9.9 g
Protein 58 g116.3%
Vitamin A 68.2% Vitamin C 23.8%
Calcium 5.8% Iron 30.6%
*Based on a 2000 Calorie diet
Directions
1. Place the brisket on a baking tray and cook it in a preheated oven for 30 minute, once done remove the brisket and then place it in a foil roasting tray along with all the remaining ingredients and cover it with a foil.
2. Braise the brisket in the oven at 300 degree for 4 hours. You can flip over the brisket after 2 hours, by doing this the meat will cook evenly on all sides.
3. Once done you can remove the brisket in a tray and wrap it in a foil and let it rest for a day or two.
4. Separate the vegetables from the sauce and store them in individual container so that it can be used later.
NOTE
Check the part two for the complete recipe.
Chef
