Nutrients, Calories, Benefits of Mutton, Brisket Flesh

Published on: 01/06/2022

Calories in Mutton, Brisket Flesh

Mutton, Brisket Flesh contains 288 kCal calories per 100g serving. The reference value of daily consumption of Mutton, Brisket Flesh for adults is 288 kCal.

The following foods have approximately equal amount of calories:

Lamb, shoulder part, only meat, stewed (288kCal)
Mutton, loin, meat and fat, trim to 1/8 '' fat, selected, fried (290kCal)
Mutton, brisket flesh (288kCal)
China (286kCal)
Cocktail mix, without added sugar, concentrated, frozen (287kCal)
Fish shorts, edge trim, boneless, beef, meat and fat, trimmed to 0 '' fat, first grade, stewed (287kCal)
Beef, steak on a t-bone, fried on the fire (289kCal)
Beef, flat part of brisket, meat with fat removed to the level of 1/8 ", stewed (289kCal)
High-quality beef, ribs, thick and thin edges (ribs 6-12), meat with fat removed to the level of 1/8 ", raw (288kCal)
High-quality beef, shoulder meat, meat with fat removed to level 0 ", stewed (288kCal)

Proteins in Mutton, Brisket Flesh

Mutton, Brisket Flesh contains 14 g proteins per 100g serving. A medium 5.3 oz skin on potato has 3 grams of protein. Protein is an important component of almost every cell and tissue in the body. Protein is made up of amino acids. There are 20 amino acids with biological significance; however, only nine are essential, meaning that our bodies cannot synthesize them and they must be obtained through food.

Fats in Mutton, Brisket Flesh

Mutton, Brisket Flesh contains 25.8 g fats per 100g serving. 25.8 g of fats are equal to 206.4 calories (kCal).

Vitamins and other nutrients in Mutton, Brisket Flesh

Nutrient	Content	Reference
Calories	288kCal	288kCal
Proteins	14g	14g
Fats	25.8g	26g
Water	59.4g	59g
Ash	0.8g	1g
Vitamin B1, thiamine	0.07mg	0mg
Vitamin B2, riboflavin	0.11mg	0mg
Vitamin B4, choline	90mg	90mg
Vitamin B5, pantothenic	0.65mg	1mg
Vitamin B6, pyridoxine	0.35mg	0mg
Vitamin B9, folate	6mcg	6mcg
Vitamin B12, cobalamin	3mcg	3mcg
Vitamin E, alpha tocopherol, TE	0.6mg	1mg
Vitamin H, biotin	3mcg	3mcg
Vitamin PP, NE	3.8mg	4mg
Potassium, K	212mg	212mg
Calcium, Ca	7mg	7mg
Magnesium, Mg	23mg	23mg
Sodium, Na	110mg	110mg
Sera, S	165mg	165mg
Phosphorus, P	133mg	133mg
Chlorine, Cl	83.6mg	84mg
Iron, Fe	2.3mg	2mg
Iodine, I	2.7mcg	3mcg
Cobalt, Co	6mcg	6mcg
Manganese, Mn	0.035mg	0mg
Copper, Cu	238mcg	238mcg
Molybdenum, Mo.	9mcg	9mcg
Nickel, Ni	5.5mcg	6mcg
Fluorine, F	120mcg	120mcg
Chrome, Cr	8.7mcg	9mcg
Zinc, Zn	2.82mg	3mg

Nutrition Facts About Mutton, Brisket Flesh

How To Cook Beef Steak - Brisket - Recipe

The Brisket steak is a specific part of the meat: the breast or is located under the breast of the animal. It is very delicate and does not take much time to prepare. The result is extremely tasty and juicy meat.

Required products :

about 2-3 kilograms of beef "briquette" (you can use another whole piece of beef)
1 tablespoon freshly ground black pepper
1/4 tea cup sea salt
1/4 tea duck butter or oil
2 large onions, finely chopped
5 carrots, peeled and finely chopped
1 1/2 teaspoon red wine
2 heads of garlic, cut in half
8 sprigs of thyme
4 fresh bay leaves
2 tablespoons black pepper
1.5 liters of chicken broth

Method of preparation :

Season the meat with ground black pepper and sprinkle generously with salt. Rub the spices well. Wrap the beef tightly in foil and refrigerate for at least 3 hours and a maximum of 3 days.

Preheat oven to 150 degrees.

Heat the fat in a large skillet to heat. Seal the meat on both sides until browned, about 7-10 minutes. Transfer it to a tray.

Add onion and celery to the pan, season the vegetables with salt and fry for 8-10 minutes. Followed by garlic, thyme, bay leaf. Bring the broth to a boil. Pour all the vegetables and broth over the meat and cover with foil. Bake for 2-3 hours in the oven and refrigerate for at least 8 hours before cutting.

Discard the hardened fat and pour the remaining liquid into a pan and cook until it is reduced and turns into a dark brown sauce, about 30 minutes.

Return the pan with the meat to the oven and cover again with foil. Heat for 60-90 minutes at 150 degrees.

Transfer the meat to a cutting board and cut across the fibers. Arrange on a plate and pour over the sauce.

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