Heat oven to 350. Heat the oil in a 5 to 6 quart Dutch oven over medium high heat. Season the meat with salt and pepper. Add the brisket to the Dutch oven and brown on all sides. Transfer to a plate.
Add carrots, potatoes, onions and salt and pepper to the Dutch oven and cook, stirring occasionally until the vegetables start to soften, 5 to 7 minutes. Mix tomato paste with chicken broth. Add the broth, vinegar and Worcestershire sauce to the pot and stir to combine.
Nestlé the brisket in the vegetables and bring to a boil. Cover and transfer to the oven. Cook until the brisket is tender 3 to 3 1/2 hours. Let rest for at least 10 minutes before eating.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	888.07 Kcal (3718 kJ)
Calories from fat	488.42 Kcal
		% Daily Value*
Total Fat	54.27g	83%
Cholesterol	183.71mg	61%
Sodium	4954.42mg	206%
Potassium	2439.79mg	52%
Total Carbs	40.6g	14%
Sugars	10.76g	43%
Dietary Fiber	7.05g	28%
Protein	61.49g	123%
Vitamin C	115.5mg	192%
Vitamin A	1.1mg	38%
Iron	8.9mg	50%
Calcium	109.5mg	11%

Amount Per 100 g
Calories	94.5 Kcal (396 kJ)
Calories from fat	51.97 Kcal
		% Daily Value*
Total Fat	5.77g	83%
Cholesterol	19.55mg	61%
Sodium	527.2mg	206%
Potassium	259.62mg	52%
Total Carbs	4.32g	14%
Sugars	1.14g	43%
Dietary Fiber	0.75g	28%
Protein	6.54g	123%
Vitamin C	12.3mg	192%
Vitamin A	0.1mg	38%
Iron	0.9mg	50%
Calcium	11.6mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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