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
951
48% daily value
6 servings
                                       
                                            low-​carb, dairy-​free
     

Fat

111% 72

Saturated

139% 28

Trans

- 0

Monounsaturated

- 32

Polyunsaturated

- 3

Carbs

6% 18

Carbs (net)

- 14

Fiber

15% 4

Sugars

- 8

Sugars, added

- 0

Protein

113% 56

Cholesterol

95% 284

Sodium

51% 1213

Calcium

11% 111

Magnesium

20% 83

Potassium

29% 1386

Iron

35% 6

Zinc

120% 13

Phosphorus

80% 563

Vitamin A

31% 280

Vitamin C

16% 15

Thiamin (B1)

25% 0

Riboflavin (B2)

36% 0

Niacin (B3)

84% 13

Vitamin B6

121% 2

Folate equivalent (total)

13% 50

Folate (food)

- 50

Folic acid

- 0

Vitamin B12

174% 4

Vitamin D

0% 0

Vitamin E

23% 3

Vitamin K

16% 19
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