Beef brisket
Nutrition Facts
Serving Size About 3 ounces meat and 3 ounces sauce
Calories 225
| Amount Per Serving | ||
| Monounsaturated fat | 4 g | |
|---|---|---|
| Saturated fat | 3 g | |
| Total fat | 0 g | |
| Sodium | 83 mg | |
| Cholesterol | 84 mg | |
| Dietary fiber | 1 g | |
| Protein | 29 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Browning brisket gives the dish a lot of flavor, and the acid in the ingredients and cooking time make this tough cut of beef tender.
Ingredients
(Serves 8)- 1 tablespoon olive oil
- 2 1/2 pounds beef brisket, trimmed of fat and cut into 8 pieces of about the same size
- Course ground black pepper
- 1 1/2 cups chopped onions
- 4 garlic cloves, smashed and peeled
- 1 teaspoon dried thyme
- 1 can (14.5 ounces) no-salt-added tomatoes and liquid, not drained
- 1/4 cup red wine vinegar
- 1 cup low-sodium beef stock or red wine
Directions
Preheat the oven to 350 F.
In a large Dutch oven or heavy pot, heat oil over medium-high heat. Season brisket with pepper. In batches, cook meat, turning once in a while until dark brown on all sides. Put brisket on a plate.
Add onions to pot. Cook and stir until browned. Add garlic and thyme and cook and stir until fragrant, about 1 minute.
Add tomatoes, vinegar, and stock or wine. Bring to a boil. Return brisket o pot, cover, then place pot in oven. Cook until beef is tender, 3-3 1/2 hours.