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Brisket for a Bunch

4 Hours 13 Minutes
4 Hr 13 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 large packer trim brisket (untrimmed)
1 onion
1 can onion soup
4-6 cloves garlic
1 cup red wine
4 Tbsp cider vinegar
3 Tbsp Worcestershire
1 Tbsp wine and pepper Worcestershire (this is different than above)
2-3 Tbsp dried parsley
1 tsp dried oregano
1 package brown gravy mix
Salt and pepper to taste
1 pound package carrots or 4 large potatoes (cooks choice)
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Let's Make It
1
Trim most fat from cut. Place brisket in roaster. Cut onion in eights and place around brisket.
2
In separate bowl, mix all ingredients except salt and pepper and carrots/ potatoes. Pour mixture over and around brisket. Salt and pepper to taste. If using potatoes, wash potatoes and cut each in 4-6 pieces. Place carrots or potatoes around brisket.
3
Cover with foil and cook in roaster at 325°F for 3-4 hours. Remove and let cool for 10-15 minutes.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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