- maintain a slow steady rocking motion or release of steam; adjust
- heat if needed.) Remove from the heat; allow pressure to drop on its
- own. Remove beef to a platter; serve with tomato mixture. Yield: 8
Editor’s Note: This is a fresh beef brisket, not corned beef. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Nutritional Facts: about 5 ounces cooked beef with 3 tablespoons tomato mixture equals 271 calories, 10 g fat (3 g saturated fat), 72 mg cholesterol, 500 mg sodium, 8 g carbohydrate, 2 g fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.