Directions:
- Preheat oven to 200 degrees F.
- Rub brisket generously with salt and vegetable oil.
- Heat large saute pan over medium-high heat. Add oil to coat pan and when the oil is hot, add brisket and brown on both sides.
- Transfer the brisket to shallow baking dish keeping juices in saute pan.
- Add the vegetables to saute pan. Cook until brown and slightly softened. Pour vegetables over brisket.
- Whisk tomatoes, sugar, stock, and vinegar in a mixing bowl then pour it into same saute pan. Cook for a few minutes to get all flavor out of the pan, then pour over the brisket. Should be at least 3/4 of the way submersed in liquid. Cover dish loosely with aluminum foil and bake for 8 to 10 hours until tender and meat begins to fall apart.
- Slice thinly and serve with vegetables and juices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.74 Kcal (1184 kJ) | ||
| Calories from fat | 79.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.81g | 14% | |
|---|---|---|---|
| Cholesterol | 31.52mg | 11% | |
| Sodium | 1517.09mg | 63% | |
| Potassium | 629.47mg | 13% | |
| Total Carbs | 40.53g | 14% | |
| Sugars | 34.3g | 137% | |
| Dietary Fiber | 3.12g | 12% | |
| Protein | 11.16g | 22% | |
| Vitamin C | 26.3mg | 44% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.1mg | 12% | |
| Calcium | 86.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 96.36 Kcal (403 kJ) | ||
| Calories from fat | 27.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 14% | |
|---|---|---|---|
| Cholesterol | 10.74mg | 11% | |
| Sodium | 517.04mg | 63% | |
| Potassium | 214.53mg | 13% | |
| Total Carbs | 13.81g | 14% | |
| Sugars | 11.69g | 137% | |
| Dietary Fiber | 1.06g | 12% | |
| Protein | 3.8g | 22% | |
| Vitamin C | 9mg | 44% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 0.7mg | 12% | |
| Calcium | 29.4mg | 9% | |
* 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.
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