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Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 21 |
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Adapted from The Renal Patient's Guide to Good Eating by Judith A. Curtis. 120 grams is approx. 4.2 ounces. Phophrous = 52mg Ingredients:
4 lbs beef brisket |
2 large onions |
3 garlic cloves, minced |
1 bay leaf, crushed |
1 tablespoon paprika |
1 teaspoon instant coffee |
1/8 teaspoon black pepper |
1/8 teaspoon thyme |
6 ounces tomato paste |
1 cup burgundy wine |
Directions:
1. Sear brisket on all sides in hot dutch oven.
2. Add remaining ingedients on top and around meat.
3. Cover and simmer for 3 hours.
4. Add no other liquid, it forms it's own gravy.
5. Each serving will be 4.2 ounces according to diet followed by renal patients.
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