18 Ingredients
  • 5 to 6 pounds point-cut beef brisket
  • Kosher salt and freshly ground pepper
  • 3 to 4 tablespoons all-purpose flour
  • 2 tablespoons extra-virgin olive oil
  • 5 large Spanish onions, cut into thin wedges
  • 8 cloves garlic, smashed
  • 3/4 cup tomato paste
  • 3 cups (1 bottle) full-bodied red wine
  • 1 teaspoon sugar
  • 4 leafy inner stalks celery
  • 2 6-to-8-inch sprigs fresh rosemary
  • 2 bay leaves
  • 1 pound carrots, halved crosswise
  • 1 clove garlic, smashed
  • Kosher salt
  • 1 6-ounce piece fresh horseradish, peeled
  • 1/2 cup roughly chopped fresh parsley
  • 2 to 3 tablespoons dijon mustard
Nutrition
1087
54% daily value
8 servings
                                       
                                            high-​fiber, low-​carb, dairy-​free
     

Fat

113% 74

Saturated

143% 29

Trans

- 0

Monounsaturated

- 32

Polyunsaturated

- 3

Carbs

10% 30

Carbs (net)

- 24

Fiber

26% 6

Sugars

- 13

Sugars, added

- 1

Protein

119% 60

Cholesterol

98% 293

Sodium

62% 1478

Calcium

16% 158

Magnesium

26% 111

Potassium

36% 1706

Iron

40% 7

Zinc

129% 14

Phosphorus

90% 630

Vitamin A

57% 515

Vitamin C

31% 28

Thiamin (B1)

31% 0

Riboflavin (B2)

43% 1

Niacin (B3)

91% 15

Vitamin B6

137% 2

Folate equivalent (total)

24% 98

Folate (food)

- 89

Folic acid

- 5

Vitamin B12

179% 4

Vitamin D

0% 0

Vitamin E

23% 3

Vitamin K

74% 89

Sugar alcohols

- 0

Water

- 458
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