13 Ingredients
  • 1 4-to-5-pound flat-cut beef brisket, trimmed of excess fat
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 1/2 cup red wine vinegar
  • 1 tablespoon pickling spice, tied in cheesecloth with twine
  • 1 cup low-sodium beef broth
  • 6 carrots, quartered crosswise
  • 4 stalks celery, quartered crosswise
  • 2 leeks, halved lengthwise and sliced 1/2 inch thick
  • 12 gingersnap cookies, crumbled
  • Chopped fresh parsley, to taste
Nutrition
1687
84% daily value
4 servings
                                       
                                            high-​fiber, low-​carb, dairy-​free
     

Fat

189% 123

Saturated

237% 47

Trans

- 0

Monounsaturated

- 55

Polyunsaturated

- 6

Carbs

13% 38

Carbs (net)

- 32

Fiber

23% 6

Sugars

- 12

Sugars, added

- 0

Protein

191% 96

Cholesterol

160% 480

Sodium

83% 1999

Calcium

21% 212

Magnesium

38% 152

Potassium

65% 2264

Iron

66% 12

Zinc

149% 22

Phosphorus

137% 957

Vitamin A

95% 852

Vitamin C

42% 25

Thiamin (B1)

35% 1

Riboflavin (B2)

51% 1

Niacin (B3)

116% 23

Vitamin B6

132% 3

Folate equivalent (total)

38% 153

Folate (food)

- 123

Folic acid

- 17

Vitamin B12

117% 7

Vitamin D

- 0

Vitamin E

25% 5

Vitamin K

253% 202
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