Nutrients, Calories, Benefits of Veal, Brisket

Published on: 01/06/2022

Calories in Veal, Brisket

Veal, Brisket contains 208 kCal calories per 100g serving. The reference value of daily consumption of Veal, Brisket for adults is 208 kCal.

The following foods have approximately equal amount of calories:

Lamb, shoulder only meat, roasted (209kCal)
Roll, lamb, New Zealand, frozen, only meat, stewed (209kCal)
Leg, whole, lamb, New Zealand, frozen, meat and fat, raw (206kCal)
Leg, whole, lamb, meat and fat, trimmed to 1/8 '' fat, selected, raw (209kCal)
Saiga meat (208kCal)
Meat set, lamb, meat only, trim to 1/4 '' fat, selected, boiled (206kCal)
Meat set, lamb, New Zealand, frozen, only meat, boiled (206kCal)
Tourist's breakfast (lamb), canned food (210kCal)
Mutton, neck part (208kCal)
Mutton, shoulder and shoulder parts, roasted over an open fire (210kCal)

Proteins in Veal, Brisket

Veal, Brisket contains 17.47 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 Veal, Brisket

Veal, Brisket contains 14.75 g fats per 100g serving. 14.75 g of fats are equal to 118 calories (kCal).

Vitamins and other nutrients in Veal, Brisket

Nutrient	Content	Reference
Calories	208kCal	208kCal
Proteins	17.47g	17g
Fats	14.75g	15g
Water	67.67g	68g
Ash	0.9g	1g
Potassium, K	286mg	286mg
Calcium, Ca	7mg	7mg
Magnesium, Mg	18mg	18mg
Sodium, Na	71mg	71mg
Sera, S	174.7mg	175mg
Phosphorus, P	172mg	172mg
Iron, Fe	0.53mg	1mg
Manganese, Mn	0.01mg	0mg
Copper, Cu	94mcg	94mcg
Selenium, Se	6.6mcg	7mcg
Zinc, Zn	2.33mg	2mg
Arginine	1.029g	1g
Valin	0.964g	1g
Histidine	0.634g	1g
Isoleucine	0.861g	1g
Leucine	1.389g	1g
Lysine	1.439g	1g
Methionine	0.408g	0g
Threonine	0.763g	1g
Tryptophan	0.176g	0g
Phenylalanine	0.704g	1g
Alanine	1.04g	1g
Aspartic acid	1.507g	2g
Glycine	0.897g	1g
Glutamic acid	2.764g	3g
Proline	0.729g	1g
Serine	0.654g	1g
Tyrosine	0.556g	1g
Cysteine	0.198g	0g
Cholesterol	71mg	71mg
Saturated fatty acids	5.896g	6g
12: 0 Laurinovaya	0.094g	0g
14: 0 Myristinova	0.871g	1g
16: 0 Palmitic	3.405g	3g
18: 0 Stearin	1.446g	1g
Monounsaturated fatty acids	7.164g	7g
16: 1 Palmitoleic	0.65g	1g
18: 1 Olein (omega-9)	6.213g	6g
20: 1 Gadolein (omega-9)	0.061g	0g
Polyunsaturated fatty acids	0.952g	1g
18: 2 Linoleum	0.824g	1g
18: 3 Linolenic	0.052g	0g
20: 4 Arachidon	0.057g	0g
Omega-3 fatty acids	0.052g	0g
Omega-6 fatty acids	0.881g	1g

Nutrition Facts About Veal, Brisket

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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