Name: PREV
Yield: 10 servings
Ingredients: 3 to 4 pounds beef brisket, fat trimmed; 3 cups low-sodium beef stock; 1 teaspoon black peppercorns, cracked; 2 carrots, chopped; 2 stalks celery, chopped; 2 cups dry red wine; 4 cloves garlic, chopped; 1 small onion, chopped; 1 teaspoon thyme leaves; 1/4 cup tomato paste; 2 to 3 tablespoons vegetable oil

Cook: -1 min

Prep: -1 min

Ready: 45 min

Servings: 10 servings

Calories: 277.51

Ingredients

1 3 to 4 pounds beef brisket, fat trimmed
2 3 cups low-sodium beef stock
3 1 teaspoon black peppercorns, cracked
4 2 carrots, chopped
5 2 stalks celery, chopped
6 2 cups dry red wine
7 4 cloves garlic, chopped
8 1 small onion, chopped
9 1 teaspoon thyme leaves
10 1/4 cup tomato paste
11 2 to 3 tablespoons vegetable oil

Directions

1
Heat oven to 375 degrees.In large bowl, combine oil, garlic, onions, salt, pepper and thyme; toss to coat.
2
Spread in a baking dish or roasting pan and cover with foil.Cook until onions begin to soften, about 10 minutes.
3
Remove foil, stir and return to oven.Roast until onions are translucent, very tender and lightly browned around the edges, about 30 minutes.
4
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Nutrition per serving

277.51 Calories

6.14g Carbs

30.31g Protein

10.2g Fat

Allergens

milk egg tree nuts wheat shellfish

PREV

Directions

Nutrition per serving

Tags

Allergens