Fresh Beef Brisket With Browned Potatoes
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 20.2874 |
| Energy (kCal) | 647.26 |
| Carbohydrates (g) | 64.069 |
| Total fats (g) | 39.4944 |
-
Cuisine
Latin American >> South American >> Argentine
-
Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Preheat oven to 350 degrees F. | 2. Sprinkle beef brisket with salt and pepper; place in large skillet. | 3. Brown meat, on fat side only, over high heat. | 4. While meat is browning, prepare vegetables: Slice onions very thin. | 5. Pare carrots; cut carrots and celery in 1-inch pieces. | 6. Pour boiling water over tomato in bowl; let stand several minutes. | 7. Holding tomato on fork, peel skin with sharp knife. | 8. Cut tomato in chunks. | 9. When meat is well browned, remove it from skillet to a large Dutch oven. | 10. Add onion to skillet; sauté until golden. | 11. Spoon onion over meat; surround with carrot, celery, tomato. | 12. Add 1 cup water. | 13. Roast, covered, 2 1/2 to 3 hours, until meat is tender. | 14. Prepare potatoes during LAST hour: Place in saucepan; add boiling water to measure 2 inches and 1/2 teaspoon salt. | 15. Bring potatoes to boiling; boil gently, covered, 20 minutes. | 16. Drain; cool. | 17. Peel while warm, using a sharp knife. | 18. Set peeled potatoes on piece of paper towel, and salt them lightly; turn with fingers to salt all over. | 19. Melt butter in large skillet over moderate heat. | 20. Add potatoes; cook 5 minutes; then turn carefully with broad spatula to brown all overseveral minutes. | 21. Remove brisket to warm serving platter; surround with browned potatoes; keep warm. | 22. Make gravy: Strain pan juices to remove vegetables. | 23. Press vegetables through strainer. | 24. Skim fat from pan juices. | 25. In small bowl, combine flour with 1/4 cup water; stir until smooth. | 26. Add to pan juices, along with pureed vegetables. | 27. Bring to boiling, stirring until thickened. | 28. Serve with brisket. | 29. Serves 10 to 12. | 30. McCalls Cooking School. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| beef brisket | 6 -7 | 0.0 | 0.0 | 0.0 | 0.0 | ||
| salt | - | - | - | - | |||
| pepper | - | - | - | - | |||
| onion | 2 | 88.0 | 20.548000000000002 | 2.42 | 0.22 | ||
| carrot | 2 | 50.02 | 11.6876 | 1.1346 | 0.2928 | ||
| celery | 2 | stalks | 20.48 | 3.8016 | 0.8832 | 0.2176 | |
| tomato | 1 | 32.76 | 7.0798 | 1.6016 | 0.364 | ||
| new potato | 2 1/2 | scrubbed | - | - | - | - | |
| butter | 1/3 | cup | 456.0 | 20.951999999999998 | 14.248 | 38.4 | |
| purpose flour | 1/4 | cup | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.