be_ixf;ym_202208 d_16; ct_50

Nutrition Facts

Serving Size About 3 ounces meat and 3 ounces sauce
Calories 229

Amount Per Serving
Monounsaturated fat 5 g
Saturated fat 3 g
Total fat 9 g
Sodium 184 mg
Cholesterol 95 mg
Dietary fiber 1 g
Protein 31 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Browning brisket gives a depth of flavor, while the acidic ingredients and cooking time tenderize this tough cut of beef.


(Serves 8)
  • 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


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.

Last Updated: December 4th, 2015