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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix first four ingredients and pat into the surface of brisket. | 2. Melt butter in a Dutch Oven and put in the meat and brown it thoroughly on all sides. | 3. When the meat is a dark rich brown, put a rack under it so that it will not stick. Discard fat. | 4. Add 1/2 cup water or tomato juice and the pkge. of onion soup. | 5. Put on the cover, lower the heat and cook very slowly until the meat is fork tender, about 3-4 hours. | 6. Add a little liquid from time to time as it cooks away, but never have the liquid more than one inch deep. | 7. One hour before the pot roast is done, add potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
beef brisket	4 -5			0.0	0.0	0.0	0.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
lipton onion soup mix	1	package		-	-	-	-
potato	4 -5		cut	-	-	-	-

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