12 Ingredients
  • One 4-pound first cut brisket, excess fat trimmed
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • One 6-ounce can tomato paste
  • 2 cups vegetable broth
  • 1 tablespoon Dijon mustard
  • 3 red onions, quartered
  • 3 carrots, peeled and cut into thirds
  • 6 cloves garlic, smashed
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
Nutrition
713
36% daily value
8 servings
                                       
                                            low-​carb, dairy-​free
     

Fat

83% 54

Saturated

104% 21

Trans

- 0

Monounsaturated

- 24

Polyunsaturated

- 2

Carbs

4% 13

Carbs (net)

- 10

Fiber

11% 3

Sugars

- 6

Sugars, added

- 0

Protein

85% 42

Cholesterol

71% 213

Sodium

38% 910

Calcium

8% 84

Magnesium

15% 62

Potassium

22% 1040

Iron

26% 5

Zinc

90% 10

Phosphorus

60% 422

Vitamin A

23% 210

Vitamin C

12% 11

Thiamin (B1)

18% 0

Riboflavin (B2)

27% 0

Niacin (B3)

63% 10

Vitamin B6

91% 1

Folate equivalent (total)

9% 38

Folate (food)

- 38

Folic acid

- 0

Vitamin B12

130% 3

Vitamin D

0% 0

Vitamin E

17% 3

Vitamin K

12% 14

Sugar alcohols

- 0

Water

- 279
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