Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| 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
- 3 Pound Beef Brisket
- 1/2 Cup Teriyaki Sauce
- 2 Cups water (reserve 1 Cup)
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
- 3 to 4 Small red potatoes, Unpeeled
- 3 to 4 carrots, Peeled And Quartered
- 2 Cups turnips, Peeled And Sliced
- 2 Large onions, Quartered
- 1 Pound cabbage, Cut Into 6 to 8 Wedges
Directions
Place Beef Brisket And Teriyaki Sauce in a Large Plastic Bag or aGlass Dish. Refrigerate, Turning Two or Three Times, For 1 to 2 Days.Place 1 Cup water And Cooking Rack or Steamer Basket in a 4- Or
6-Quart Presto? Pressure Cooker. Remove Brisket From Sauce And Put OnRack or in Basket. Discard Sauce. Close Pressure Cooker CoverSecurely. Place Pressure Regulator on Vent Pipe. Cook For 40 Minutes,At 15 Pounds Pressure, With Regulator Rocking Slowly. Let PressureDrop of Its Own Accord. Remove Meat And Keep Warm. Add Reserved 1 CupWater to Pressure Cooker. Put Vegetables on Rack or in Basket. ClosePressure Cooker Cover Securely. Place Pressure Regulator on Vent Pipe.Cook For 3 Minutes, at 15 Pounds Pressure, With Regulator RockingSlowly. Cool Cooker at Once. Serve Brisket Thinly Sliced, SurroundedBy Vegetables.
Makes 8 Servings