Beef brisket

Dietician's Tip

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


  • 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.

Serving Information

Serves 8

Nutritional analysis per serving

Calories: 229
Total carbohydrate: 6 g
Cholesterol: 95 mg
Dietary fiber: 1 g
Monounsaturated fat: 5 g
Protein: 31 g
Saturated fat: 3 g
Serving size: About 3 ounces meat and 3 ounces sauce
Sodium: 184 mg
Total fat: 9 g

DASH Eating Plan Servings

Meats, poultry and fish: 4
Vegetables: 1

Diabetes Meal Plan Choices

Fats: 1
Meat and meat substitutes: 4
Nonstarchy vegetables: 1

Mayo Clinic Healthy Weight Pyramid Servings

Protein and dairy: 2
Vegetables: 1

Last Updated Dec 4, 2015

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