Rating: 5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 12

This dish reheats beautifully—and may even be better the second day.

Marge Perry
Recipe by Cooking Light March 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

total:
4 hrs
Yield:
8 servings (serving size: about 3 1/2 ounces brisket and about 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

224 calories; fat 7.3g; saturated fat 2.3g; mono fat 3.7g; poly fat 0.5g; protein 31.4g; carbohydrates 6g; fiber 1g; cholesterol 58mg; iron 3.2mg; sodium 557mg; calcium 42mg.
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