Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sauce | not in our table | 0 |
| Water | 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
- =
- 4 lbs Beef brisket
- 1/2 tsp Pepper
- 1 cup Sliced onion, rings separate 2 ½ tb Flour
- 1/2 cup Chili sauce
- 3 tbsp Brown sugar
- 2 Cloves garlic, crushed
- 12 oz Beer
- 1/2 cup +2T water
- Black pepper
- =
Directions
Trim fat from brisket; place in a 13- x 9- x2-in baking dish.
Sprinkle top of brisket with pepper; arrange onion rings over brisket.
Combine chili sauce and next 3 ingredients; stir well, and pour over brisket.
Cover and bake at 350°F for 3 hours.
Uncover and bake an additional 20 min or until.
Brisket is tender.
Place brisket on a serving platter, reserving cooking liquid.
Set brisket aside, and keep warm.
Pour 1 ½ c cooking liquid into a sm saucepan.
Place flour in a sm bowl.
Grad add water, blending with a wire whisk; add to cooking liquid.
Bring to a boil and cook 2 min or until gravy is thickened, stirring constantly.
Serve gravy with brisket.
Sprinkle with pepper, and garnish with tomato slices and parsley springs, if desired.