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Baton Rouge Brisket Shake-Up

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.084
Energy (kCal)568.3825
Carbohydrates (g)17.6348
Total fats (g)54.7569
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine ingredients for Shake-Up, and set aside. | 2. Prepare Basting Sauce/Cooking Liquid: Bring broth and water to boiling; add Worcestershire sauce, vinegar, olive oil, dry mustard, garlic and chili powders, Tabasco and bay leaf; set aside. | 3. Trim brisket or roast. | 4. Coat meat on all sides with Shake-Up, then bake uncovered for about an 45 minutes at 325 degrees F. | 5. Reduce heat, add liquid,and return to oven; cook covered at low temperature until brisket or roast is very tender, basting periodically. | 6. Slice thinly and serve with mashed potatoes topped with pan dripping gravy, or serve as a hot sandwich. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef brisket 3 -4 0.0 0.0 0.0 0.0
    salt 2 tablespoons - - - -
    chili powder 2 tablespoons 3.807 0.6709999999999999 0.1817 0.1928
    black pepper 1/2 tablespoon coarse 8.6595 2.2063 0.3585 0.1125
    garlic powder 1/2 tablespoon 5.1305 1.1273 0.2565 0.0113
    red chili pepper 1 crushed - - - -
    beef broth 7 ounces 13.8913 0.0794 2.2623 0.4366
    water 1/2 cup 0.0 0.0 0.0 0.0
    worcestershire sauce 4 tablespoons 53.04 13.2328 0.0 0.0
    cider vinegar 2 tablespoons 6.257999999999999 0.2771 0.0 0.0
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    mustard 3/4 teaspoon 0.2362 0.0409 0.025 0.0037
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    chili powder 1/2 teaspoon 3.807 0.6709999999999999 0.1817 0.1928
    tabasco sauce 1/2 teaspoon - - - -
    bay leaf 1 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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