Directions:
- Cut brisket in half; sprinkle all sides with salt and pepper. In a large skillet, brown brisket in oil; remove and set aside. In the same skillet, cook and stir onions over low heat for 15-20 minutes or until caramelized.
- Place half of the onions in a 5-qt. slow cooker; top with celery and brisket. Combine the chili sauce, brown sugar, vinegar and soup mix. Pour over brisket; top with remaining onions.
- Cover and cook on low for 6-7 hours or until meat is tender. Let stand for 5 minutes before slicing. Skim fat from cooking juices; serve juices with meat. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 453.89 Kcal (1900 kJ) | ||
| Calories from fat | 270.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.03g | 46% | |
|---|---|---|---|
| Cholesterol | 97.98mg | 33% | |
| Sodium | 2970.22mg | 124% | |
| Potassium | 759.66mg | 16% | |
| Total Carbs | 15.16g | 5% | |
| Sugars | 10.08g | 40% | |
| Dietary Fiber | 2.82g | 11% | |
| Protein | 28.64g | 57% | |
| Vitamin C | 56.3mg | 94% | |
| Iron | 4mg | 22% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 163.83 Kcal (686 kJ) | ||
| Calories from fat | 97.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.84g | 46% | |
|---|---|---|---|
| Cholesterol | 35.36mg | 33% | |
| Sodium | 1072.1mg | 124% | |
| Potassium | 274.2mg | 16% | |
| Total Carbs | 5.47g | 5% | |
| Sugars | 3.64g | 40% | |
| Dietary Fiber | 1.02g | 11% | |
| Protein | 10.34g | 57% | |
| Vitamin C | 20.3mg | 94% | |
| Iron | 1.4mg | 22% | |
| Calcium | 14.8mg | 4% | |
* 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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