Beef brisket
Updated: 2025-02-07
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
- 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
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
Calories: 225
Total carbohydrate: 6 g
Cholesterol:
Dietary fiber:
Monounsaturated fat:
Protein: 29 g
Saturated fat:
Serving size: About 3 ounces meat and 3 ounces sauce
Sodium:
Total fat: 0 g