By Mayo Clinic Staff

Dietitian's tip:

The acidic ingredients and cooking time tenderize this tough cut of beef.

Number of servings

Serves 8

Ingredients

  1. 1 tablespoon olive oil
  2. 2 1/2 pounds beef brisket, trimmed of fat and cut into 8 pieces of roughly equal size
  3. Course ground pepper
  4. 1 1/2 cups chopped onions
  5. 4 garlic cloves, smashed and peeled
  6. 1 teaspoon dried thyme
  7. 1 can (14.5 ounces) no-salt-added tomatoes and liquid
  8. 1/4 cup red wine vinegar
  9. 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 229
  • Total fat 9 g
  • Saturated fat 3 g
  • Trans fat Trace
  • Monounsaturated fat 5 g
  • Cholesterol 95 mg
  • Sodium 184 mg
  • Total carbohydrate 6 g
  • Dietary fiber 1 g
  • Added sugars 0 g
  • Protein 31 g
Dec. 04, 2015