Chong's Health Care - Alternative herbal medicine

Natural Supplements


Hot Products!

Alpha Male Plus
Altovis
Avlimil
Cellulean
Centrum Silver Chewables
Cinnamon 6
Curcumin Bioperine
Fahrenheit Diet Pill
GHR 15
Glucose Balance
Herbal Vivid
Jetfuel                               
Kong Black Voodoo
Kong Male Performance
Liquid Quiver
Magna-RX Lotion
Magna-RX No-Weighting
Magna-RXTRA+
Ogoplex(Ogöplex)
Puffy Eye & Dark Circle Eliminator
Rize 2
Rize 2 Singles
Salonpas
Stacker 2 Ephedra Free
Stacker 3 Ephedra Free
Strontium Bone Maker
Super Omega-3 Fish Oils
Super-OPC-plus
V-Gel
Vasopro XTreme
Vigel
Vigrx
VigRX Plus
Xtend
ZANTREX 3
Ziapro


Vitamins/Minerals
Centrum Silver
Kirkland Signature Calcium with Vitamin D
Kirkland Signature
Chewable Vitamin C
Kirkland Signature Daily
Multivitamin with Lutein
Kirkland Signature Mature Adult
Kirkland Signature Vitamin C with Rose Hips
Kirkland Signature Vitamin E 400 IU
Men's One A Day
Nature Made Vitamin B12
Nature Made Vitamin E
Nature Made Vitamin E 225 Softgels

 

 

 

English | Español | US Version |简体|繁体|당뇨병|Diabet

banner

Home Chinese
Medicine
Organ
Restoration
Our
Products
Media &
Reports
Case
Study
About
Dr.Chong
Success
Stories

Diabetic Recipes

Diabetic Meats

 

Beef Brisket with Oranges

(makes 8 servings with leftovers)
 

1 tablespoon (15 ml) walnut oil
1 4-to 4 1/2-pound boneless first-cut beef brisket, trimmed of all fat
3 large onions, about 1 pound (480 g), sliced and separated into rings
3 large garlic cloves, thinly sliced
2 teaspoons (10 ml) ground cinnamon
  freshly ground pepper to taste
1/2 teaspoon (2.5 ml) ground ginger
1 teaspoon (5 ml) paprika
2 teaspoons (10 ml) grated orange zest
8 large fresh plum tomatoes, seeded and finely chopped
2 cups (480 ml) low-sodium canned beef broth
2 small navel oranges
1 1/2 tablespoons (22.5 ml) ground walnuts
  1. Preheat oven to 325°F (160°C), Gas Mark 3.
  2. In a heavy flameproof casserole or Dutch Oven with lid, heat oil over medium heat. Add brisket and brown on all sides. When brisket is brown, pour off all fat and pan juices.

  3. Scatter onion and garlic slices around the brisket. Season with cinnamon, pepper, ginger, paprika, and orange zest. Add tomatoes and beef broth. Bring to a simmer.

  4. Cover and transfer to oven. Roast until brisket is fork tender, about 2 1/2 to 2 3/4 hours. Turn meat and baste with pan juices 2 or 3 times during the cooking time.

  5. Transfer brisket to a carving board and keep warm. Skim off any fat from casserole and place over medium-high heat on top of the stove. Cook, uncovered, until reduced by half. Pour the sauce through a sieve, pressing the solids to extract their flavor and to thicken the sauce. Return strained sauce to casserole; discard solids. Keep sauce warm.

  6. Peel oranges, removing all white pith. Thinly slice the oranges and add to the warm sauce. Heat through.

  7. Slice the brisket across the grain into thin slices. Place on a heated serving platter and nap with the sauce. Sprinkle with ground walnuts.

Per 4-ounce cooked portion:  290 calories (36% calories from fat), 39 g protein, 12 g total fat (4.7 g saturated fat), 6 g carbohydrates, 2 g dietary fiber, 112 mg cholesterol, 94 mg sodium

Diabetic exchanges:  4 lean protein, 1/2 carbohydrate (1 vegetable)

 

* Provided for information use only

 

 

Home | Chinese Medicine | Organ Restoration | Our Products
 Media & Reports | Case Study | Dr. Chong | Success Stories | Resort in China
Diabetic Recipes | Other Products | Links/Partners | Policy | Contact Us
 Site Map (EN) | Site Map (US) | Site Map (ES) | Site Map (TC) | Site Map (SC)


Copyright © 2000 Chong's Health Care.  All rights reserved.
Last update on August 30, 2005
Partners: Acupuncture, Chinese Medicine.