Beef brisket Mayo Clinic

Beef brisket Mayo Clinic

Beef brisket - Mayo Clinic

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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

Calories 229Total fat 9 gSaturated fat 3 gTrans fat TraceMonounsaturated fat 5 gCholesterol 95 mgSodium 184 mgTotal carbohydrate 6 gDietary fiber 1 gAdded sugars 0 gProtein 31 g

Mayo Clinic Healthy Weight Pyramid Servings

Vegetables 1 Protein and dairy 2

Diabetes Meal Plan Choices

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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