Photo: Sam Loyd
Brisket with Vidalia Onion Puree and Meme's Braised Cabbage
17 ingredients
15 min
Serves 4-6 (4 for servings for cabbage and 6 servings for brisket)
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Estimated Nutrition (whole recipe, rough)
1221
Calories
94g
Protein
76g
Fat
34g
Carbs
Counts 16 of 19 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Bacon | 1 slice cooked (8g) | 43 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Dripping | not in our table | 0 |
| Cake | 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
- Brisket is tough, and it is best suited for braising and slow cooking, which tenderizes the meat from within by dissolving the cut’s plentiful collagen and fat. Brisket is very often smoked in the South; in fact, barbecue means brisket in Texas, as barbecue means pork in the Southeast. Buy fresh bri
- 2 tablespoons canola oil
- 1 (31/2- to 4-pound) beef brisket, preferably first cut (see headnote)
- Coarse salt and freshly ground black pepper
- 3 onions, preferably Vidalia, thickly sliced
- 4 cloves garlic, finely chopped
- 1 tablespoon Hungarian paprika
- 2 bay leaves, preferably fresh
- 12 ounces dark beer or ale
- 2 cups beef stock (page 227) or low-fat, reduced-sodium beef broth, plus more if needed
- This is another example of simple country cooking that would be equally at home cooked in a cast-iron skillet in the South or simmered in a cocotte on grandmère’s stovetop in France. Cabbage is an inexpensive vegetable, and if stored properly, will keep for weeks in the refrigerator. Once again, bac
- Try this dish with Meme’s Fried Fatback (page 84) and her Cornmeal Griddle Cakes (page 216). You will be glad you did.
- 2 tablespoons bacon fat or unsalted butter
- 1 medium head green cabbage, cored and thinly sliced (about 8 cups)
- 1/2 cup chicken stock (page 227) or low-fat, reduced-sodium chicken broth
- 1 sprig of thyme
- Coarse salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes