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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sunday Brisket with Sweet and Sour Vegetables

Source: dLife

An enjoyable brisket, potato, and vegetable dish.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	588.8

Total Carbs	44.0 g

Dietary Fiber	4.4 g

Sugars	19.9 g

Total Fat	32.4 g

Saturated Fat	13.0 g

Unsaturated Fat	1.3 g

Potassium	957.3 mg

Protein	29.8 g

Sodium	992.5 mg

Dietary Exchanges 32.4 Fat, 2.3 Vegetables, 3.7 Meat, 0.4 Other Carbs, 0.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each large onion 2.25
2 1/4 lb Beef, brisket, flat half, raw, 1/8" trim 3.0
3 each medium garlic cloves 0.5
0 1/2 tsp black pepper 0.75
0 3/4 cup chili sauce 0.25
0 1/4 cup packed light brown sugar 0.25
0 1/4 cup cider vinegar 1.5
1 1/2 lb medium potatoes 16.0
16 oz baby carrots 1.0
1 each Cabbage, red, fresh, head, small, 4" 0.5
0 1/2 tsp salt 2.0
2 tbsp white all purpose flour 2.0
2 tbsp cold water

Directions

Preheat oven to 350 degrees F.
Place the onions into a large roasting pan, place brisket on top and sprinkle with garlic and pepper.
In a small bowl, mix the chili sauce, brown sugar, and vinegar; pour over brisket.
Cover and bake for 1 hour.
Carefully remove pan and add the potatoes and carrots, stir to coat with pan juices. Place the cabbage over the brisket and vegetables, spoon pan juices over cabbage. Sprinkle with salt.
Cover and bake until brisket and vegetables are fork tender, about another hour and 15 minutes.
Remove brisket from pan and place on cutting board, cover loosely with foil.
Place potatoes and vegetables on a serving dish with a slotted spoon, keep warm.
In a small bowl or cup, whisk the flour and water together. Pour pan juices into a small bowl, place over medium high heat, and add flour mixture; boil until slightly thick, stir often.
Carve brisket against the grain into thin slices, add to serving plate with vegetables, pour juice over everything.