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Beef brisket

February 7, 2025

Recipe

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.

Serves 8

The acid in the ingredients and the cooking time make this tough cut of beef tender.

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.

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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1/2 Fats and oils Fruits Grains and grain products 3 Meats, poultry and fish Nuts, seeds and dry beans Sweets 1 Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates 1/2 Fats Fruits 2 Protein and dairy Sweets 1 Vegetables

Nutritional analysis per serving

Calcium 225 Calories 6 g Total carbohydrate 84 mg Cholesterol 1 g Dietary fiber 4 g Monounsaturated fat Potassium 29 g Protein 3 g Saturated fat About 3 ounces meat and 3 ounces sauce Serving size 83 mg Sodium 0 g Total fat