Directions:
- Rinse a beef brisket in cold water to remove any brine and place into a large pot.
- Pour beer over the brisket and add water until the meat is covered by the liquid.
- Add onions, bay leaves and peppercorns. Bring to a rolling boil.
- Cover pot and reduce heat to medium-low for a gentle boil.
- Cook for 4 hours or until meat is fork-tender, skimming foam occasionally.
- Add carrots, potatoes and place cabbage quarters on top of the meat.
- Cook for an additional half-hour until the vegetables are tender. Turn off heat.
- Remove the brisket from the broth and allow it to rest for 10 minutes on a cutting board. Slice against the grain in 1/4-inch-thick strips.
- Serve on a warm platter, arranging carrots and cabbage around the meat strips in the center of the platter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 991.56 Kcal (4151 kJ) | ||
| Calories from fat | 561.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.37g | 96% | |
|---|---|---|---|
| Cholesterol | 224.53mg | 75% | |
| Sodium | 5183.66mg | 216% | |
| Potassium | 2073.74mg | 44% | |
| Total Carbs | 39.3g | 13% | |
| Sugars | 12.88g | 52% | |
| Dietary Fiber | 10.06g | 40% | |
| Protein | 66.94g | 134% | |
| Vitamin C | 176.1mg | 293% | |
| Vitamin A | 1.6mg | 53% | |
| Iron | 9.4mg | 52% | |
| Calcium | 147.8mg | 15% | |
| Amount Per 100 g | |||
| Calories | 129.15 Kcal (541 kJ) | ||
| Calories from fat | 73.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.12g | 96% | |
|---|---|---|---|
| Cholesterol | 29.25mg | 75% | |
| Sodium | 675.18mg | 216% | |
| Potassium | 270.11mg | 44% | |
| Total Carbs | 5.12g | 13% | |
| Sugars | 1.68g | 52% | |
| Dietary Fiber | 1.31g | 40% | |
| Protein | 8.72g | 134% | |
| Vitamin C | 22.9mg | 293% | |
| Vitamin A | 0.2mg | 53% | |
| Iron | 1.2mg | 52% | |
| Calcium | 19.2mg | 15% | |
* 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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