- 1 4- to 5-pound brisket
- Salt and freshly ground black pepper
- All-purpose flour
- 4 tablespoons olive oil
- 2 cups onions, diced
- 5 cloves garlic, minced
- 3 cups tomatoes, peeled, seeded and diced
- 1 teaspoon dried oregano
- 2 cups red wine
- 1 ½ cups beef stock
- 1 cup green olives, pitted and chopped
- 1 ½ teaspoons Dijon mustard
- 2 tablespoons tomato paste
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (10 servings)
683 calories; 52 grams fat; 19 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 38 grams protein; 191 milligrams cholesterol; 466 milligrams sodium
10 to 12 servings
- Season the brisket with salt and pepper and dust it with flour. In a large, heavy pot or Dutch oven with a tight lid, heat 3 tablespoons of the oil over high heat. Add the brisket and brown on all sides. Transfer the meat to a plate.
- Add the remaining tablespoon of oil to the pot and reduce the heat to medium low. Add the onions and garlic and cook, stirring, until the vegetables are softened, 3 to 5 minutes. Add the tomatoes, oregano, red wine and stock and bring to a boil.
- Return the meat to the pot, reduce the heat and simmer, covered, for 2 hours. Stir in the olives, mustard and tomato paste, and simmer for an additional hour, until the meat is very tender.
- Transfer the meat to a platter. If the sauce in the pot seems too watery, simmer, uncovered, until it thickens slightly. Season the sauce with the salt and pepper and pour over the meat. Serve immediately.
3 hours 30 minutes