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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place brisket in large Dutch oven. Sprinkle with sugar and cloves; then pour ale and 1-1/2 cups water into pot. | 2. Simmer covered over low heat, turning brisket twice, until beef is fork-tender, about 2-1/2 hours. Add carrots and parsnips after 1 hour's cooking time. | 3. Remove beef from Dutch oven and keep warm. Cut carrots and parsnips lengthwise into quartrs and toss with butter and parsley. Keep warm. | 4. Skim fat from pan juices. Measure 2 cups juices. Mix cornstarch, 1 t. water, the vinegar, and salt. Whisk pan juices and cornstarch mixture in small saucepan. Heat to boiling, stirring constantly, and boil 1 minute. Pour gravy into sauceboat. | 5. Slice meat and arrange with carrots and parsnips on large serving platter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef brisket	6		trimmed	4218.48	0.0	563.9155	200.5819
dark brown sugar	1	tablespoon		-	-	-	-
clove	3			17.262	4.1284	0.3761	0.8190000000000001
ale	24	ounces		231.3319	59.602	0.0	0.0
water	1 1/2	cups		0.0	0.0	0.0	0.0
water	1	teaspoon		0.0	0.0	0.0	0.0
carrot	1		peeled trimmed	52.48	12.2624	1.1904	0.3072
parsnip	1		peeled trimmed	99.75	23.9267	1.5959999999999999	0.39899999999999997
butter	2	tablespoons		171.0	7.857	5.343	14.4
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
red wine vinegar	1	teaspoon		0.95	0.0135	0.002	0.0
salt	1/2	teaspoon		-	-	-	-

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