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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°. | 2. Place brisket, fat side up, in a 9x13-inch roasting pan; season with salt, pepper and garlic. | 3. Place sliced onions on top of meat and bake for 1 hour or until the onions have browned on their edges; add water, soup mix, carrots and celery and cover with foil to form a tight seal. | 4. Reduce oven to 300° and continue to cook until meat is fork-tender, about 3 hours. | 5. Remove from oven; separate meat from sauce and refrigerate both overnight. | 6. The next day, remove visible fat from meat and discard; thinly slice meat across the grain. | 7. Remove fat from gravy and discard; place gravy and vegetables in a large, deep skillet over low heat; add sliced meat and gently heat through. | 8. Serve sliced meat with au jus on French rolls. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef brisket	4	lbs	boneless corned	2812.32	0.0	375.9437	133.7213
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
onion	3		peeled sliced	132.0	30.822	3.63	0.33
hot water	1	cup		0.0	0.0	0.0	0.0
onion soup mix	1	envelope		-	-	-	-
carrot	4		peeled cut	209.92	49.0496	4.7616	1.2288
celery	4	stalks	cut	40.96	7.6032	1.7664	0.4352
french				-	-	-	-

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