Skinny and Hearty Brisket

brisket
Here’s a wonderfully delicious, lean brisket recipe. The key to making it skinny is to ask your butcher for a lean cut and trim the fat, before cooking. All the other ingredients come together while cooking to create a fabulous rich tasting sauce. The dried fruits adds a festive touch. Each serving has 354 calories, 9 grams of fat and 8 Weight Watchers POINTS PLUS.

Prep Time: 15 minutes
Cook Time: approx. 2 hours

Ingredients

1 tablespoon olive oil

3 garlic cloves, chopped

4 medium onions, sliced

1 (4 pounds) lean brisket of beef, ask your butcher to cut it for you, trim off any excess fat

2 cans (12 ounces each) light beer

2 tablespoons Lipton onion soup mix

2 tablespoons canned tomato paste

2 tablespoons brown sugar, packed

4 tablespoons hot water

5 medium carrots, peeled and sliced into large pieces

3 ounces (about 10) dried pitted prunes

3 ounces (about 10) dried apricots


Instructions

1. Preheat oven to 500 degrees.

2. In a large nonstick pan, heat the olive oil. Add the garlic, onions and sauté until soft.

3. Add onions to a large roasting pan. Place the meat on top. Pour in 1 can of beer. Cover and bake for 20 minutes.

4. In a small bowl, stir together onion soup mix, tomato paste, brown sugar and hot water to make a paste.

5. Remove the meat from the oven and spoon mixture over meat. Surround the meat with carrots and remaining can of beer.

6. Reduce heat to 325 degrees, cover pan and cook until tender about 1¼ hours.

7. Add in prunes and apricots. Bake for 30 more minutes.

8. This dish is best made a day or 2 in advance. Cool slightly and refrigerate for up to 2 days.

9. Earlier in the  day you are going to serve it, skim off any fat that has formed on the top of the brisket. To carve-thinly slice the meat against the grain. To do this, secure meat with tongs or a fork and carve with a sharp knife.  Slice downward on an angle with long strokes. Add sliced meat back to pan. To reheat-preheat oven to 350 degrees. Place roasting pan, covered, in oven and heat for about 45 minutes until completely heated.

8. Place on a serving plate. Spoon the carrots, onions, dried fruit and sauce on top of the meat. Leftovers will freeze great!

Serves 10 (each serving about 5 ounces of brisket, 1 apricot, prune and sauce)


Prep Tips

This brisket is best when prepared in advance. I usually cook it a day or two before the serving and store in the refrigerator. This allows any excess fat to form along the top. Simply remove the fat with a spoon, slice the meat and reheat just before serving. When made in advance and allowed to sit, it tastes better. In addition, making in advance means less last-minute holiday prep work.


Shopping Tips

The leanest part of the brisket is usually from the bottom section of the brisket, which has less fat. Ask your butcher to cut you a very lean 4 pound piece.

Weight Watchers POINTS PLUS 8

SKINNY FACTS: for 1 serving (each serving about 5 ounces of brisket, 1 apricot, prune and sauce)
354 cal, 9g fat, 41g protein, 24g carbs, 3g fiber, 348mg sodium, 13g sugar
 

If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating. Thanks so much. Happy Skinny Cooking!