This is a meal to make on the weekend when you have time. It takes a few minutes to get ready for the oven and is best made in the morning, refrigerated and then reheated at meal time. That way you can remove any congealed fat as it cools and the beef takes on more of the essence of the sauce. The next day, it makes great open hot sandwiches topped with horseradish sauce made with fat-free sour cream, lemon juice and bottled grated horseradish to taste.
1 3 1/3 pound first cut of flat brisket, fat removed
2 large onions, sliced to make rings
3 cloves garlic, sliced
2 bay leaves
1/4 teaspoon kosher salt (if using)
freshly grated pepper
3/4 cup dry, full bodied red wine
Preheat oven to 325° F.
In a non-stick covered roasting pan over medium-high heat, brown the meat on both sides. Lower heat and cover with onion rings, garlic, and bay leaves, Season with salt (if using) and pepper. Pour wine into pan and bring to a simmer. Roast, covered, in the oven for about 2 1/2 hours until the meat is fork tender.
Remove meat from pan. Strain the vegetables and push solids into the sauce. Remove the bay leaves and discard. Replace the meat into the sauce and keep hot until ready to serve.
Carve the brisket across the grain into thin slices, and pass the sauce.
Diabetic exchanges: 4 lean protein
Beef Brisket in Red Wine with Onion Sauce
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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