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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Two hours before roasting the brisket; rub the vinegar over all sides of the meat, wrap in plastic wrap and refrigerate. | 2. Preheat oven to 325F; line roasting pan with aluminum foil. Score top and bottom of meat with diagonal cuts, creating one inch diamond marks. Mix together the ginger, white pepper and salt; rub on both sides of meat. Place meat in pan and roast for 15 minutes. | 3. Mix together sauce, garlic and onion; turn meat over in pan, baste top and sides of meat with sauce mixture making sure to get sauce into score marks. Return to oven for 30 minutes; turn over meat, baste and roast for another 30 minutes for medium-rare. For medium; repeat turn and baste process, roast for 30 minutes more. For medium-well; repeat turn and baste process, roast for 30 minutes more. | 4. Remove meat to cutting board; rest for 5 minutes before slicing; spoon sauce from roasting pan over meat. Serve with fried rice; when making rice, add one teaspoon of Hoisin sauce for every three servings to boost the flavor. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef brisket	2			1406.16	0.0	187.9718	66.8606
white vinegar	3	tablespoons		8.046	0.0179	0.0	0.0
ginger	1/2	teaspoon	ground	0.8	0.1777	0.0182	0.0075
white pepper	1	teaspoon		7.104	1.6466	0.2496	0.0509
salt	1	teaspoon		-	-	-	-
hoisin sauce	1	cup		563.2	112.8448	8.4736	8.6784
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
red onion	2	tablespoons	diced	-	-	-	-

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