Photo: Wright Brand Bacon
Estimated Nutrition (whole recipe, rough)
484
Calories
39g
Protein
21g
Fat
36g
Carbs
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Prune | not in our table | 0 |
| Malt | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon coarse kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons dry mustard (such as Colman's)
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 1 6-pound flat-cut brisket, trimmed but with some fat still attached
- 2 tablespoons rendered bacon fat or olive oil
- 4 cups (or more) low-salt chicken broth, divided
- 1 12-ounce bottle porter or stout
- 6 whole pitted prunes
- 4 bay leaves
- 2 teaspoons (packed) dark brown sugar
- 6 cups thinly sliced onions (2 1/2 pounds)
- 8 whole garlic cloves, peeled
- 1 pound mushrooms, sliced
- 1 pound medium carrots, peeled, cut crosswise into 1 1/2-inch lengths
- 2 tablespoons whole grain Dijon mustard
- 1 tablespoon (or more) malt vinegar
- Special equipment: Heavy extra-large wide ovenproof pot
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes