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Beef brisket
Print Products and services By Mayo Clinic Staff
Dietitian s tip
The acidic ingredients and cooking time tenderize this tough cut of beef.
Number of servings
Serves 8 Low SodiumHealthy carb
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
Nonstarchy vegetables 1 Meat and meat substitutes 4 Fats 1
DASH Eating Plan Servings
Vegetables 1 Meats, poultry and fish 4 DASH diet: Recommended servings Sample DASH menus ShareTweet Dec. 04, 2015
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