Tomato Braised Brisket
|Beef brisket||2 Pound|
|Freshly ground black pepper||To Taste|
|Onion soup mix||1⁄3 Ounce (1 Packet)|
|Minced garlic||1 Tablespoon|
|Canned crushed tomatoes||28 Ounce (1 Can)|
1. Place rack in lower third of oven and heat oven to 325°F. Season brisket on both sides with salt and pepper. Over medium heat, heat a 4-quart heavy saucepot. Add brisket and cook until browned on both sides, about 10 minutes, turning once.
2. Add soup mix, garlic, tomatoes, and 2 1/2 cups water to saucepot. Cover and bring to boiling. Transfer saucepot to oven and braise until meat is tender when pierced with a fork, 2 1/2 to 3 hours.
3. Transfer brisket to a cutting board and, using a knife and fork, pull meat into long shreds, then return meat to saucepot. Season to taste with pepper. Serve immediately.
Calories 431 Calories from Fat 263
% Daily Value*
Total Fat 29 g44.9%
Saturated Fat 11.4 g57.2%
Trans Fat 0 g
Cholesterol 102.8 mg34.3%
Sodium 470.6 mg19.6%
Total Carbohydrates 12 g3.9%
Dietary Fiber 2.7 g10.9%
Sugars 0.1 g
Protein 30 g60.6%
Vitamin A 18.5% Vitamin C 21.7%
Calcium 6.2% Iron 24.5%
*Based on a 2000 Calorie diet