The acidic ingredients and cooking time tenderize this tough cut of beef.

Serves 8

Ingredients:

  • 1 tablespoon olive oil
  • 2 1/2 pounds beef brisket, trimmed of fat and cut into 8 pieces of roughly equal size
  • Course ground 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
  • 1/4 cup red wine vinegar
  • 1 cup low-sodium beef stock or red wine

Directions:

Heat oven to 350 F.

In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high heat. Season brisket with pepper. In batches, cook meat, turning occasionally, until dark brown on all sides. Transfer brisket to 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 (undrained), vinegar, and stock or wine. Bring to a boil. Return beef to pot, cover, then place pot in oven. Cook until beef is tender, 3 to 3 1/2 hours.

Nutritional Analysis (per serving)

Serving size: About 3 ounces meat and 3 ounces sauce
  • Total carbohydrate: 6 g
  • Dietary fiber: 1 g
  • Sodium: 184 mg
  • Saturated fat: 3 g
  • Monounsaturated fat: 5 g
  • Total fat: 9 g
  • Cholesterol: 95 mg
  • Protein: 31 g
  • Calories: 229
  • Meats poultry and fish: 4
  • Vegetables: 1
  • Protein and dairy: 2
  • Vegetables: 1
  • Fats: 1
  • Meat and meat substitutes: 4
  • Nonstarchy vegetables: 1
Last Updated: 2015-12-04
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