Braised Beef Brisket
Serving size: 3 ounces
Ingredients
• 2-1/2 pounds beef brisket, fat trimmed (3-1/2 pounds untrimmed)
• 2 teaspoons black pepper
• 2 tablespoons canola oil
• 1 cup onion, diced (1/2 medium onion)
• 1/2 cup celery, diced (1 stalk)
• 1/2 cup carrot, diced (1 medium carrot)
• 3 bay leaves, crumbled
• 1 tablespoon fresh parsley, chopped
• 2 cups Herb Ox No-sodium beef broth
• 2 to 3 cups water
• 2 tablespoons balsamic vinegar
Preparation
1 Trim fat from beef brisket and sprinkle with black pepper.
2 Using a heavy pot or Dutch oven, heat oil over medium-high heat and brown meat 5 minutes on each side.
3 Remove meat and add onion, celery and carrots. Cook and stir 4 minutes to deglaze the pot.
4 Add bay leaves and parsley to vegetable mixture, and place meat on top of vegetables.
5 Pour broth, water and balsamic vinegar over meat to cover and heat until liquid boils.
6 Cover pot and cook in the oven at 350? F for 1-1/2 hours. Turn meat over and cook an additional 1-1/2 hours until meat is tender enough to cut with a fork.
7 Remove meat from pot. Add one cup water to pan juices and stir. Strain liquid from solids. Discard vegetables and reserve broth for gravy (see recipe in "Sauces & Seasonings" section).
8 Slice brisket, top with gravy and serve.
Nutrients per serving
• Calories: 212
• Protein: 27 g
• Carbohydrate: 4 g
• Fat: 9 g
• Cholesterol: 81 mg
• Sodium: 164 mg
• Potassium: 365 mg
• Phosphorus: 242 mg
• Calcium: 19 mg
• Fiber: 1 g
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