Recipe by Cooking Light March 1995


Recipe Summary

10 servings (serving size: 3 ounces brisket, 2 onions, 4 carrot pieces, 2 potato quarters, 2 turnip quarters, and 1 cabbage wedge)


Ingredient Checklist


Instructions Checklist
  • Trim fat from brisket. Place brisket in a large stockpot; add water. Bring to a boil; cover, reduce heat, and simmer 2 hours or until tender. Remove brisket from pot, and set cooking liquid aside. Place brisket in a large baking dish; drizzle with syrup. Bake, uncovered, at 400° for 20 minutes.

  • Add onions and next 3 ingredients to stockpot; bring to a boil. Cover and cook 20 minutes. Add cabbage; cover and cook an additional 5 minutes or until the vegetables are tender. Remove vegetables with a slotted spoon, and place on a serving platter. Thinly slice brisket, and place on platter.

  • Drizzle drippings from baking dish over sliced brisket.

Nutrition Facts

394 calories; calories from fat 38%; fat 16.9g; saturated fat 5.4g; mono fat 8.1g; poly fat 0.8g; protein 22.7g; carbohydrates 38.3g; fiber 6.3g; cholesterol 89mg; iron 6.3mg; sodium 811mg; calcium 133mg.