Photo: John Autry; Styling: Cindy Barr
This dish reheats beautifully—and may even be better the second day.
Yield:
8 servings (serving size: about 3 1/2 ounces brisket and about 1/3 cup sauce)
Total time:
4 Hours
Recipe Time
Total:
4 Hours
Nutritional Information
Calories
224
Fat
7.3 g
Satfat
2.3 g
Monofat
3.7 g
Polyfat
0.5 g
Protein
31.4 g
Carbohydrate
6 g
Fiber
1 g
Cholesterol
58 mg
Iron
3.2 mg
Sodium
557 mg
Calcium
42 mg
Ingredients
1
(2 1/2-pound) beef brisket, trimmed
1 1/2 cups
chopped onion
1 teaspoon
dried oregano
1/3 cup
chopped pitted kalamata olives
1
(14.5-ounce) can diced tomatoes, undrained
Preparation
Sprinkle brisket evenly with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from pan. Add onion and oregano to pan; sauté 3 minutes. Return brisket to pan; add 1/2 cup water. Cover; reduce heat, and simmer 2 hours. Add olives and tomatoes; cover and cook 1 hour. Remove brisket from pan. Let stand 5 minutes. Cut brisket against grain into thin slices; return brisket slices to pan. Cover and cook over medium-low heat 30 minutes.
March 2011
