Beef brisket
Dietitian’s tip:
The acid in the ingredients and the cooking time make this tough cut of beef tender.
Number of servings
Serves 8
- Diabetes meal plan
- DASH diet
- Low-sodium
- Heart-healthy
- Weight management
- Healthy-carb
Ingredients
- 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.
Nutritional analysis per serving
Serving size: About 3 ounces meat and 3 ounces sauce
- Calories 225
- Total carbohydrate 6 g
- Total sugars 3 g
- Added sugars 0 g
- Dietary fiber 1 g
- Protein 29 g
- Total fat 9 g
- Saturated fat 3 g
- Total fat 0 g
- Monounsaturated fat 4 g
- Polyunsaturated fat 0.5 g
- Cholesterol 84 mg
- Sodium 83 mg
- Potassium 304 mg
- Calcium 33 mg
- Magnesium 22 mg
- Vitamin D 0 IU
- Iron 3 mg
