PointsPlus Roasted Brisket Recipe

Staff Writer
PointsPlus Roasted Brisket Recipe
Roasted Brisket
WeightWatchers.com

Roasted Brisket

Here’s a lighter version of a Sunday night dinner classic. For added color and flavor, substitute a cup of frozen green bell pepper strips for half of the mushrooms.

Ready in
3 h, 15 m
8
Servings
470
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 large onion, sliced
  • 2 medium-sized cloves garlic, minced
  • 1 pound baby carrots
  • 5 ounces mushrooms, sliced
  • 2 1/2 pounds lean trimmed beef brisket
  • One 28-ounce can crushed tomatoes
  • 1 teaspoon paprika
  • 3/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar

Directions

Preheat the oven to 325 degrees.

Spread the onion and garlic on the bottom of a nonstick roasting pan and top with the carrots and mushrooms. Arrange the beef over the vegetables.

In a mixing bowl, combine the tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice, and sugar. Stir until the sugar is dissolved.

Pour the tomato mixture over the brisket and vegetables and cover tightly with a sheet of heavy-duty aluminum foil. Roast for 2 hours and then remove from the oven. Uncover, stir, and use the pan juices to baste the meat. Return the brisket to the oven and roast for about 1 more hour, uncovered, basting every 15 minutes.

Remove the pan from the oven and let stand for 10 minutes before slicing into ¼-inch-thick pieces. Serve the meat and vegetables with the sauce spooned over the top.

Brisket Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Brisket Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Nutritional Facts

Total Fat
32g
49%
Sugar
11g
N/A
Saturated Fat
13g
64%
Cholesterol
133mg
44%
Protein
28g
56%
Carbs
18g
6%
Vitamin A
410µg
46%
Vitamin B12
2µg
33%
Vitamin B6
0.9mg
45%
Vitamin C
14mg
23%
Vitamin E
2mg
10%
Vitamin K
14µg
17%
Calcium
84mg
8%
Fiber
4g
17%
Folate (food)
48µg
N/A
Folate equivalent (total)
48µg
12%
Iron
4mg
23%
Magnesium
56mg
14%
Monounsaturated
14g
N/A
Niacin (B3)
8mg
39%
Phosphorus
303mg
43%
Polyunsaturated
1g
N/A
Potassium
909mg
26%
Riboflavin (B2)
0.3mg
19.4%
Sodium
531mg
22%
Sugars, added
3g
N/A
Thiamin (B1)
0.2mg
14.5%
Zinc
7mg
43%

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