Risk It On Brisket
Original recipe yields 8 servings
Tip: Make the brisket ahead of time, and chill in refrigerator. Slice the meat when cold, and put it back into the sauce for later reheating.
457.5 calories; protein 18.3g 37% DV; carbohydrates 43.3g 14% DV; fat 23.4g 36% DV; cholesterol 69.1mg 23% DV; sodium 867.1mg 35% DV. Full Nutrition