Braised Brisket with Root Vegetables – 8 Points +
photo credit: cybele pascal
Braised Brisket has always been a traditional Hanukkah recipe, so it’s certainly something I plan on making each year. Brisket is notoriously a fatty meat, but I’ve altered the traditional Braised Brisket recipe to make it a lot leaner and healthier. The key step is getting the flat, first-cut section of the meat. It’s a great way to trim a good bit of fat and calories without sacrificing the flavor. Serve this juicy braised brisket with some deliciously tender root vegetables and the white wine and mustard based sauce, and you’ve got yourself one divine, low calorie Hanukkah dinner! Enjoy.
Braised Brisket with Root Vegetables
Keep your traditional Hanukkah dinner lean with this slimmed down Braised Brisket and Root Vegetables. Brisket done right lets you enjoy the holiday flavors you love for less Weight Watchers Points.
- 2 pounds flat, lean, first-cut brisket, trimmed
- 3 medium onions, sliced
- 2 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 1/4 cup fresh parsley, chopped
- 4 cloves garlic, chopped
- 1 tsp sweet paprika
- 2 bay leaves
- 1 ¼ cups white wine
- 3 cups fat free beef broth
- 4 medium carrots, peeled
- 3 medium parsnips, peeled and cored
- 1 medium rutabaga, peeled
- 1 tsp Dijon mustard
- 1 tbsp cornstarch
- 1 tbsp Kosher salt
- 1 tsp freshly ground pepper
- Preheat oven to 325°F. Generously spray a large Dutch oven with non-fat cooking spray and set over medium-high heat.
- Add brisket and cook until browned, 3 to 5 minutes per side. Transfer to a large plate and set aside.
- Add onions and garlic to the pot; cook, stirring frequently, until softened, about 2 minutes. Stir in thyme, rosemary, paprika, salt, pepper and bay leaves, then add in the wine. Bring to a boil. Cook for 3 minutes.
- Stir in broth and return the brisket to the pot along with any accumulated juices. Bring to a simmer. Cover, place in the oven and bake for 1 1/2 hours.
- Cut carrots, parsnips and rutabaga into bite sized pieces.
- Transfer brisket to a plate. Using a slotted spoon, remove and discard bay leaves.
- Stir mustard into the sauce. Add the carrots, parsnips and rutabaga. Return the brisket to the pot; cover and bake for 1 hour more.
- Once the vegetables are tender, transfer to a platter, cover with foil and set aside.
- If necessary, continue to cook, testing for doneness every 20 minutes. Total cooking time for the brisket may range from 2 1/2 to 5 hours, depending on the particular piece of meat.
- Skim fat from the sauce. Place the pot over high heat and bring to a boil.
- Cook for 5 minutes, stirring occasionally, to reduce and intensify flavors. Dissolve cornstarch in 1 tablespoon water (or cornstarch in 2 tablespoons water); add to the simmering sauce and cook, stirring constantly, just until thickened, about 10 seconds.
- Slice the brisket into 8 equally sized slices and arrange slices on platter and mound the vegetables around the brisket.
- Spoon the sauce over the meat and vegetables. Garnish with fresh parsley.
Preparation time: 30 minute(s)
Cooking time: 5 hour(s)
Diet tags: Reduced fat, Reduced carbohydrate, High protein
Number of servings (yield): 8
Culinary tradition: USA (Traditional)
Entire recipe makes 8 servings
Serving size is 3 ounces meat, 1 cup vegetables, 1/4 cup sauce
Each serving = 8 Points +
PER SERVING: 305 calories; 8g fat; 20g carbohydrates; 41g protein; 5g fiber