• Serves
    8
  • 229
    Calories

Dietician's Tip: The acidic ingredients and cooking time tenderize this tough cut of beef.

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

  • Calories 229
  • Cholesterol 95 mg
  • Monounsaturated fat 5 g
  • Saturated fat 3 g
  • Sodium 184 mg
  • Total carbohydrate 6 g
  • Dietary fiber 1 g
  • Protein 31 g
  • Serving size About 3 ounces meat and 3 ounces sauce
  • Total fat 9 g
  • 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: 12-04-2015
RCP-20154209
content provided by mayoclinic.com
© 1998-2019 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.