Easy Braised Brisket
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
-
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.
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