ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Easy Braised Brisket

Photo: John Autry; Styling: Cindy Barr
Total time 4 hrs
Yield 8 servings (serving size: about 3 1/2 ounces brisket and about 1/3 cup sauce)
This dish reheats beautifully—and may even be better the second day.

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

Nutrition 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

How to Make It

  1. 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.