8 Serves
69 Mins
Pat the beef brisket dry with paper towels and apply a generous coating of your preferred brisket rub.
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MexicanVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
24 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
338 mg / 1,250 mgPotassium
397 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
12 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
89 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
17 g / 20 gCholesterol
264 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the high heat cooking oil in a large heavy-bottomed pot over medium-high heat.
Sear the brisket on all sides until a deep brown crust forms, then reduce heat to low and cover to cook through.
Season the finished brisket with salt and pepper to taste before slicing and serving hot.
25
g149
g14
g
American
Indian