Beef Brisket with Slow-Roasted Romano Beans and Black Olive Aïoli recipes

Beef Brisket with Slow-Roasted Romano Beans and Black Olive Aïoli recipes
17 Ingredients
  • 6 pounds whole beef brisket, with 1/2-inch top layer of fat
  • 6 pounds whole beef brisket, with 1/2-inch top layer of fat
  • 3 tablespoons thyme leaves
  • 2 fresh bay leaves, thinly sliced (if only dried bay leaves are available, crumble them)
  • 10 cloves garlic, smashed
  • 3 chiles de árbol, crumbled with your hands
  • 1 tablespoon plus one teaspoon cracked black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 cup diced onion
  • 1/3 cup diced carrot
  • 1/3 cup diced celery
  • 1/4 cup balsamic vinegar
  • 3 cups red wine
  • 4 cups beef stock, or more if needed
  • 1 recipe Slow-Roasted Romano Beans
  • 1 recipe Black Olive Aïoli
  • kosher salt
Nutrition
4785
239% daily value
4 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

600% 390

Saturated

675% 135

Trans

- 0

Monounsaturated

- 156

Polyunsaturated

- 59

Carbs

8% 24

Carbs (net)

- 20

Fiber

13% 3

Sugars

- 9

Sugars, added

- 0

Protein

498% 249

Cholesterol

439% 1318

Sodium

194% 4665

Calcium

34% 341

Magnesium

75% 314

Potassium

100% 4688

Iron

133% 24

Zinc

533% 59

Phosphorus

343% 2402

Vitamin A

13% 118

Vitamin C

71% 64

Thiamin (B1)

93% 1

Riboflavin (B2)

158% 2

Niacin (B3)

359% 57

Vitamin B6

513% 7

Folate equivalent (total)

38% 153

Folate (food)

- 153

Folic acid

- 0

Vitamin B12

782% 19

Vitamin D

- 0

Vitamin E

51% 8

Vitamin K

36% 43
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