Directions:
- Trim fat from brisket, and discard; sprinkle brisket evenly with salt and pepper, and dredge in flour.
- Melt butter in a large skillet over medium-high heat; add brisket to butter, and brown on both sides. Transfer to a roasting pan.
- Whisk together coffee, wine, and ketchup; pour over brisket.
- Bake, covered, at 350° for 4 hours or until tender, basting occasionally with pan juices. Remove brisket, reserving drippings; cut brisket with a sharp knife across grain into thin slices.
- Strain drippings using a gravy strainer, discarding fat. Serve hot drippings with brisket.
- Note: Leftover gravy may be frozen to serve over rice or potatoes at a later date.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 675.66 Kcal (2829 kJ) | ||
| Calories from fat | 363.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.43g | 62% | |
|---|---|---|---|
| Cholesterol | 51mg | 17% | |
| Sodium | 2106.09mg | 88% | |
| Potassium | 334.13mg | 7% | |
| Total Carbs | 47.01g | 16% | |
| Sugars | 3.95g | 16% | |
| Dietary Fiber | 3.35g | 13% | |
| Protein | 16.2g | 32% | |
| Vitamin C | 38.6mg | 64% | |
| Iron | 2.4mg | 13% | |
| Calcium | 50mg | 5% | |
| Amount Per 100 g | |||
| Calories | 211.85 Kcal (887 kJ) | ||
| Calories from fat | 114.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.68g | 62% | |
|---|---|---|---|
| Cholesterol | 15.99mg | 17% | |
| Sodium | 660.34mg | 88% | |
| Potassium | 104.76mg | 7% | |
| Total Carbs | 14.74g | 16% | |
| Sugars | 1.24g | 16% | |
| Dietary Fiber | 1.05g | 13% | |
| Protein | 5.08g | 32% | |
| Vitamin C | 12.1mg | 64% | |
| Iron | 0.7mg | 13% | |
| Calcium | 15.7mg | 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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