Easy Braised Brisket

This dish reheats beautifully—and may even be better the second day. Total: 4 hours Yield: 8 servings (serving size: about 3 1/2 ounces brisket and about 1/3 cup sauce) Nutritional Information Calories:224 Fat:7.3g (sat 2.3g,mono 3.7g,poly 0.5g) Protein:31.4g Carbohydrate:6g Fiber:1g Cholesterol:58mg Iron:3.2mg Sodium:557mg Calcium:42mg
Photo by Judy P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    (2 1/2-pound) beef brisket, trimmed

  • 1 1/2

    cups chopped onion

  • 1

    teaspoon dried oregano

  • 1/3

    cup chopped pitted kalamata olives

  • 1

    (14.5-ounce) can diced tomatoes, undrained

Directions

Sprinkle brisket evenly with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from pan. Add onion and oregano to pan; sauté 3 minutes. Return brisket to pan; add 1/2 cup water. Cover; reduce heat, and simmer 2 hours. Add olives and tomatoes; cover and cook 1 hour. Remove brisket from pan. Let stand 5 minutes. Cut brisket against grain into thin slices; return brisket slices to pan. Cover and cook over medium-low heat 30 minutes.

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