Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
364
Calories
5g
Protein
15g
Fat
54g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 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 first or flat-cut brisket, 4 to 5 lb.
- Salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1 1/2 cups chopped yellow onion
- 1/2 cup diced carrot
- 2 garlic cloves, finely chopped
- 1 can (28 oz.) plum tomatoes, with juices
- 2 cups Merlot or other full-bodied red wine
- 1 bay leaf
- 2 Tbs. olive oil
- 3 cups thinly sliced sweet onions such as Vidalia
- Salt and freshly ground pepper, to taste
- 1/2 cup pitted dried cherries
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes