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Easy Braised Brisket

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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

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Easy Braised Brisket 1 Picture

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

Details

Servings 8

Preparation

Step 1

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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