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Brisket Roast Or Prime Rib Roast Recipe
|Beef brisket/1 prime ribs of beef (7 to 8 pounds)||8 Pound|
|Garlic||6 Clove (30 gm), slivered|
|Onions||2 Medium, chopped|
|Carrots||3 , diced|
|Celery||1 Bunch (100 gm), sliced|
|Black pepper||1 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Dry red wine||3 Cup (48 tbs)|
Serving size: Complete recipe
Calories 10523 Calories from Fat 6253
% Daily Value*
Total Fat 693 g1066.6%
Saturated Fat 273.6 g1368%
Trans Fat 0 g
Cholesterol 2467.4 mg
Sodium 8615.3 mg359%
Total Carbohydrates 157 g52.4%
Dietary Fiber 15.7 g62.7%
Sugars 36.2 g
Protein 679 g1358.7%
Vitamin A 620.9% Vitamin C 91.3%
Calcium 56.3% Iron 376%
*Based on a 2000 Calorie diet
Insert a piece of garlic into each opening.
Combine the onions, carrots and celery and place half on the bottom of a lightly oiled baking pan.
Lay the brisket or prime ribs over the vegetables.
Season with salt, pepper and cumin.
Cover the meat with the remaining vegetables.
Pour in the wine.
Cover with plastic wrap and refrigerate for twenty-four hours.
Remove the plastic wrap and cover the meat with foil.
Bake at 250 degrees for about one hour per pound.
Remove the foil one hour before it is done and bake uncovered to nicely brown the roast.
Remove from baking pan and let rest for about twenty minutes before slicing.
Drain the vegetables and serve in a separate bowl.