A Heart-Healthy Holiday Recipe
Although brisket tends to be a fatty cut of meat, ask the butcher specifically for the "first cut" of brisket, which is leaner than the "point cut" of the meat, and trim any visible fat.
- 1 Tbsp. olive oil
- 2 pounds beef brisket, trimmed of all visible fat
- ¼ tsp. sea or Kosher salt
- ¼ tsp ground black pepper
- 1 large onion, halved and thinly sliced
- 1 28-ounce can of chopped tomatoes
- 1 cup fat-free reduced-sodium beef broth
- ½ cup water
- 5 carrots, sliced
- 2 celery stalks, sliced
- 1 ½ Tbsp. fresh thyme, minced
Preheat the over to 350° F. Brush the brisket on both sides with olive oil and season with salt and pepper. Heat a Dutch oven (or a large cast iron skillet that has a lid) over medium-high heat. Add the brisket and cook for 2 minutes per side, or until browned. Remove the brisket from the pan and set aside.
Lower the heat to medium. Add the onion and sauté for 5 to 6 minutes, or until soft. Return the brisket to the pan. Add the tomatoes, broth, ½ cup water, carrots, celery, and thyme. Cover tightly with lid and place in the oven.
Bake for 1 ½ hours, turning the brisket after 45 minutes. Remove pan from oven, remove brisket from the pan, and place on cutting board. Slice brisket across the grain into ¼-inch thick slices. Return the sliced brisket to the pan. Cover and bake for 1 hour, or until the brisket and vegetables are tender.
Makes 6 servings.
Nutrition Facts (per serving): Calories 349, Fat 12.1 g, Sodium 244 mg, Carbs 10.7 g, Fiber 3.4 g, Protein 47.7 g