Directions:
- In a large skillet, brown brisket in oil on both sides; transfer to a 3-qt. slow cooker. In the same skillet, saute celery and onion for 1 minute. Gradually add the broth, tomato sauce and water; stir to loosen the browned bits from pan. Add the sugar, soup mix and vinegar; bring to a boil. Pour over brisket.
- Cover and cook on low for 7-8 hours or until meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices. Serve meat in buns with cooking juices. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 482.05 Kcal (2018 kJ) | ||
| Calories from fat | 147.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.34g | 25% | |
|---|---|---|---|
| Cholesterol | 81.96mg | 27% | |
| Sodium | 898.45mg | 37% | |
| Potassium | 491.46mg | 10% | |
| Total Carbs | 51.79g | 17% | |
| Sugars | 13.09g | 52% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 31.89g | 64% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 3.6mg | 20% | |
| Calcium | 50.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 185.47 Kcal (777 kJ) | ||
| Calories from fat | 56.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.29g | 25% | |
|---|---|---|---|
| Cholesterol | 31.54mg | 27% | |
| Sodium | 345.69mg | 37% | |
| Potassium | 189.09mg | 10% | |
| Total Carbs | 19.93g | 17% | |
| Sugars | 5.04g | 52% | |
| Dietary Fiber | 0.73g | 8% | |
| Protein | 12.27g | 64% | |
| Vitamin C | 0.6mg | 3% | |
| Iron | 1.4mg | 20% | |
| Calcium | 19.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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