Easy Braised Brisket

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:
Recipe from Cooking Light

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Recipe Time

Total: 4 Hours

Nutritional Information

Amount per serving
  • Calories: 224
  • Fat: 7.3g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 31.4g
  • Carbohydrate: 6g
  • Fiber: 1g
  • Cholesterol: 58mg
  • Iron: 3.2mg
  • Sodium: 557mg
  • Calcium: 42mg

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

  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.
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