American · Dinner
Roast Beef Brisket
Lean beef brisket flat rubbed with paprika, garlic, and thyme, then slow-braised in low-sodium beef stock with onion, carrot, and tomato paste until fork-tender. The trimmed cut and olive oil keep cholesterol and saturated fat down. Sliced against the grain and served with its reduced pan juices.
$7
20 minsPrep
215 minsCook
235 minsTotal
MediumLevel
Nutrition per serving
446Calories
41.4gProtein
25.2gFat
12.9gCarbs
6.1gSugar
2.5gFiber
875mgSodium
55mgChol
8.6gSat Fat
620mgPotassium
45mgCalcium
2.8mgIron
0.7mcgVitamin B12
4.2mgVitamin C
Goes well with
Sparkling apple cider
local
Zinfandel
international
low-cholesterol
gluten-free
egg-free
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Prep
Pat the brisket dry and rub all over with paprika, dried thyme, salt, and black pepper until evenly coated.
2
Sear
Heat olive oil in a heavy Dutch oven over medium-high and brown the brisket 4 minutes per side until a deep crust forms.
3
Sauté
Add the sliced onion and chopped carrot to the pot over medium heat and cook 5 minutes until the onion turns translucent.
4
Bloom
Stir the minced garlic and tomato paste into the vegetables over medium heat and cook 1 minute until fragrant and darkened.
5
Braise
Pour in the beef stock, scrape the browned bits loose, return the brisket, cover, and braise at 300°F for 3 hours until fork-tender.
6
Plate
Simmer the pan juices 8 minutes over medium heat until glossy, then slice the brisket thinly against the grain and spoon juices over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g lean beef brisket flat, trimmed of surface fat
- 2 tbsp2 tbsp olive oil
- 11 medium onion
- 22 medium carrot
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp tomato paste
- 2 tsp2 tsp paprika
- 2 tsp2 tsp dried thyme
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 480ml480ml low-sodium beef stock
