这牛腩的味道再好不过了. 胡萝卜和干李子是这道烤肉的完美秋季搭配.
这个Heart-Check认证的食谱是由国家牛肉协会为您带来的, 牛肉收货站的承包商.
Nutrition Facts
牛胸肉配美味胡萝卜和干梅子
Calories
Protein
FiberNutrition Facts
| Calories | 285 | |
|---|---|---|
| Total Fat | 7.0 g | |
| Saturated Fat | 2.7 g | |
| Trans Fat | 0.17 g | |
| Polyunsaturated Fat | 0.3 g | |
| Monounsaturated Fat | 2.9 g | |
| Cholesterol | 78 mg | |
| Sodium | 326 mg | |
| Total Carbohydrate | 25 g | |
| Dietary Fiber | 4 g | |
| Sugars | 15 g | |
| Protein | 29 g | |
Dietary Exchanges
1个水果，1/2碳水化合物，1个蔬菜，4个瘦肉
Ingredients
Servings 10
Serving Size 1/2 C
-
1块牛腩(2-1/2到3-1/2磅) -
半杯切碎的洋葱 -
5杯切片或小胡萝卜 -
1/4杯包装好的红糖 -
一汤匙新鲜柠檬汁 -
1 teaspoon salt -
1/2茶匙肉桂粉 -
半茶匙黑胡椒 -
8盎司去核西梅(对半)
Directions
提示:单击步骤将其标记为完成.
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用中火加热大汤锅至热. Place beef Brisket in stockpot; brown evenly. Remove brisket. 如有必要，倒掉水滴. -
Add onion to stock pot; cook and stir 5 minutes or until tender. Add 1 cup water; cook 1 to 2 minutes until browned bits attached to skillet are dissolved. Return brisket; bring to a boil. Reduce heat; cover tightly. 炖2-3/4至3-1/4小时. Add carrots, brown sugar, lemon juice, salt, cinnamon, pepper and prunes; continue cooking, covered, 30分钟或直到牛腩变软. Remove brisket, carrots, and prunes; keep warm. -
Bring cooking liquid to a boil; cook, uncovered, 用中高火加热5到7分钟，或者直到液体减少到一杯. Trim fat from brisket; carve diagonally across the grain. 配上胡萝卜、西梅和酱汁.
这个Heart-Check认证的食谱是由国家牛肉协会为您带来的, 牛肉收货站的承包商.
