Skinny and Hearty Brisket
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 4 medium onions, sliced
- 1 (4 lb.) lean brisket of beef, ask your butcher to cut it for you, trim off any excess fat
- 2 (12 oz.) cans light beer
- 2 tablespoons Lipton onion soup mix
- 2 tablespoons canned tomato paste
- 2 tablespoons brown sugar, packed
- 4 tablespoons hot water
- 5 medium carrots, peeled and sliced into large pieces
- 3 ounces dried pitted prunes (about 10)
- 3 ounces dried apricots (about 10)
Instructions
- Preheat oven to 500 degrees.
- In a large nonstick pan, heat the olive oil. Add the garlic, onions, and sauté until soft.
- Add onions to a large roasting pan. Place the meat on top. Pour in 1 can of beer. Cover and bake for 20 minutes.
- In a small bowl, stir together onion soup mix, tomato paste, brown sugar, and hot water to make a paste.
- Remove the meat from the oven and spoon mixture over meat. Surround the meat with carrots and remaining can of beer.
- Reduce heat to 325 degrees, cover pan and cook until tender about 1¼ hours.
- Add in prunes and apricots. Bake for 30 more minutes.
- This dish is best made a day or 2 in advance. Cool slightly and refrigerate for up to 2 days.
- Earlier in the day you are going to serve it, skim off any fat that has formed on the top of the brisket. To carve-thinly slice the meat against the grain. To do this, secure meat with tongs or a fork and carve with a sharp knife. Slice downward on an angle with long strokes. Add sliced meat back to pan. To reheat-preheat oven to 350 degrees. Place roasting pan, covered, in oven and heat for about 45 minutes until completely heated.
- Place on a serving plate. Spoon the carrots, onions, dried fruit, and sauce on top of the meat. Leftovers will freeze great!
Nutrition
Serving: 5ouncesCalories: 354kcalCarbohydrates: 24gProtein: 41gFat: 9gSaturated Fat: 3gCholesterol: 74mgSodium: 348mgFiber: 3gSugar: 13gBlue Smart Points: 8Green Smart Points: 8Plus Points: 8