Beef Brisket with Asian Chili Sauce
Beef Brisket gets spiced up with easy to create Asian flavors. Kimchee side, optional!
-
4
hrs -
8
SERVINGS -
220
Cal -
30 g
Protein
Ingredients:
- 1 boneless beef Brisket Flat Half (2-1/2 to 3-1/2 pounds)
- 1 tablespoon vegetable oil
- 1/2 cup water
- 1/4 cup chili garlic sauce
- 2 tablespoons brown sugar
- 2 tablespoons reduced-sodium soy sauce
- Kimchee (optional)
Cooking:
-
Heat oil in stockpot over medium heat until hot. Place Boneless Beef Brisket Flat Half in stockpot; brown evenly.
-
Combine water, chili garlic sauce, brown sugar and soy sauce. Pour over Brisket; bring to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours or until Brisket is fork-tender.
-
Remove Brisket; keep warm. Skim fat from cooking liquid; bring to a boil. Cook 10 to 12 minutes or until reduced by half.
-
Trim fat from Brisket. Carve diagonally across the grain into thin slices. Serve with sauce. Serve with kimchee, if desired.
Nutrition:
224 CALORIES
0 % *
2g SAT FAT
0 % DV **
30g PROTEIN
0 % DV
2.7 mg IRON
0 % DV
7.1 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1/6 of recipe: 224 Calories; 72 Calories from fat; 8g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 51 mg Cholesterol; 348 mg Sodium; 7 g Total Carbohydrate; 30 g Protein; 2.7 mg Iron; 4.5 mg NE Niacin; 0.3 mg Vitamin B6; 2.1 mcg Vitamin B12; 7.1 mg Zinc; 30.2 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Vitamin B6.
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