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Beef brisket

0
Main Meals (Dinners)
Servings
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
Vegetables
1
F
Fruits
0
C
Carbohydrates
0
PD
Protein/Dairy
1.7
Ft
Fats
0.3
S
Sweets
0

Nutrition Facts

Calories230
Total Fat9.1 g
- Saturated Fat2.9 g
Cholesterol95 mg
Sodium189 mg
Total Carbohydrate6 g
- Dietary Fiber1.7 g
- Total Sugars3.1 g
-- Added Sugars0 g
Protein31.8 g
Join the Mayo Clinic Diet today!

Join the Mayo Clinic Diet today!

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