Directions:
- In a large Dutch oven, heat the olive oil over high heat until smoking. Season the meat liberally with salt and pepper. Sear in the pan for 4 to 5 minutes per side. Remove once dark golden brown and set aside.
- Add the onions, carrot, celery and garlic and cook until the vegetables are starting to brown, about 8 minutes. Add the wine and bring to a boil. Reduce by half, about 3 to 5 minutes, then add the beef stock.
- Add the brisket back in, along with the thyme and bay leaf, and bring up to a simmer. Place a lid on the pot and cook at a low temperature for 2 1/2 to 3 hours, or until the meat is fork tender. Serve the brisket with the sauce and vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 84.71 Kcal (355 kJ) | ||
| Calories from fat | 0.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 266.12mg | 11% | |
| Potassium | 427.8mg | 9% | |
| Total Carbs | 7.32g | 2% | |
| Sugars | 3.77g | 15% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 3g | 6% | |
| Vitamin C | 3.2mg | 5% | |
| Vitamin A | 0.2mg | 6% | |
| Calcium | 33.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 36.41 Kcal (152 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 114.39mg | 11% | |
| Potassium | 183.89mg | 9% | |
| Total Carbs | 3.14g | 2% | |
| Sugars | 1.62g | 15% | |
| Dietary Fiber | 0.54g | 5% | |
| Protein | 1.29g | 6% | |
| Vitamin C | 1.4mg | 5% | |
| Vitamin A | 0.1mg | 6% | |
| Calcium | 14.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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