Beef Brisket with Vegetables
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 198.1
- Total Fat: 9.5 g
- Cholesterol: 70.4 mg
- Sodium: 134.2 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.6 g
- Protein: 24.0 g
View full nutritional breakdown of Beef Brisket with Vegetables calories by ingredient
Introduction
Not a quick meal. You need an afternoon for this recipe. Very tender and tasty. Not a quick meal. You need an afternoon for this recipe. Very tender and tasty.Number of Servings: 14
Ingredients
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3 1/2 lb Beef Brisket, raw
1 tsp smoked paprika
1 tsp Cumin (ground)
1 tsp Oregano
1 tbsp Extra Virgin Olive Oil
1 medium Onion, chopped
2 stalks Celery, chopped
2 large Carrots, chopped
2 cloves Garlic, crushed or minced
1 serving Light Beer (12 oz)
1 cup beef broth
Directions
Bring brisket to room temperature. Trim excess fat, leaving about 1/8 inch. Rub spices into meat. Preheat oven to 300 degrees F.
In a Dutch oven over medium, heat the oil. Brown the meat and then remove from pan. Add the beer, onions, celery, carrots, & garlic. Cook over medium heat until beef reduces by half. Add the beef broth and the meat, cover, and move to oven.
Cook at 300 degrees F in the oven for 3 - 3 1/2 hours.
Serving Size: 4 oz
Number of Servings: 14
Recipe submitted by SparkPeople user DBEAU57.
In a Dutch oven over medium, heat the oil. Brown the meat and then remove from pan. Add the beer, onions, celery, carrots, & garlic. Cook over medium heat until beef reduces by half. Add the beef broth and the meat, cover, and move to oven.
Cook at 300 degrees F in the oven for 3 - 3 1/2 hours.
Serving Size: 4 oz
Number of Servings: 14
Recipe submitted by SparkPeople user DBEAU57.