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The acidic ingredients and cooking time tenderize this tough cut of beef.
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.