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Beef brisket
8
The acidic ingredients and cooking time tenderize this tough cut of beef.
- Extra virgin olive oil, 1 tbsp(s)
- Boneless beef brisket, flat half, any grade, extremely lean, 2½ lb, trimmed of fat and cut into 8 pieces of roughly equal size
- Black pepper, 1 dash(es), to taste
- Onion, 1½ cup(s), chopped
- Garlic, 4 clove(s), smashed and peeled
- Thyme, dried, 1 tsp(s), leaves
- Tomatoes, canned, diced, no salt added, 1 x 14.5 oz can(s), undrained
- Red wine vinegar, ¼ cup(s)
- Low sodium beef stock, 1 cup(s), or red wine
Method
Heat oven to 350°F.
In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high heat. Season brisket with pepper. In batches, cook meat, turning occasionally, until dark brown on all sides. Transfer brisket to 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 (undrained), vinegar, and stock or wine. Bring to a boil. Return beef to pot, cover, then place pot in oven. Cook until beef is tender, 3 to 3 ½ hours.
Nutrition facts per serving
Makes 8 servings
Food Groups
|
V
|
1 |
|
F
|
0 |
|
C
|
0 |
|
PD
|
1.7 |
|
Ft
|
0.3 |
|
S
|
0 |
Nutrition Facts
| Calories | 230 |
| Total Fat | 9.1 g |
| - Saturated Fat | 2.9 g |
| Cholesterol | 95 mg |
| Sodium | 189 mg |
| Total Carbohydrate | 6 g |
| - Dietary Fiber | 1.7 g |
| - Total Sugars | 3.1 g |
| -- Added Sugars | 0 g |
| Protein | 31.8 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.