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Ingredientes
- 7 lb beef brisket, trimmed well of fat salt and pepper to taste Louisiana red warm sauce to taste
- 1/4 c. wine vinegar (approximately)
- 1 lrg sliced onion
- 1 lrg cut-up bell pepper
- 1 head of garlic, minced
- 1 sm bag charcoal
- 2 can Dawn's Mushroom Steak Sauce
- 1/2 lb fresh mushrooms, sliced
Direcciones
- Season the brisket well with salt, pepper, warm sauce and wine vinegar. Slit to make a pocket on one side.
- Stuff with onions, bell pepper and garlic inside the pocket. Secure with toothpicks.
- Set aside and allow to remain in refrigerator overnight. Heat the charcoals in bar-b-que pit till they are real warm.
- Set brisket on rack and brown real well on both sides, 10 min per side.
- Put in pan sprayed with PAM. Pour steak sauce over brisket and sprinkle sliced mushrooms over sauce. Cover with foil.
- Bake at 200 degrees for 4-5 hrs.
- Slice and pour gravy over meat before serving.
- Serves 6-8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 462g | |
| Recipe makes 6 servings | |
| Calories 601 | |
| Calories from Fat 248 | 41% |
| Total Fat 27.52g | 34% |
| Saturated Fat 9.63g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 297mg | 12% |
| Potassium 1425mg | 41% |
| Total Carbs 4.83g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.5g | 2% |
| Protein 78.39g | 125% |
