Sweet-and-Sour Brisket - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Jan Okun: Encino, California
Here's an easy dish to cook ahead for company. Serve it with buttered noodles or mashed potatoes, then add a vegetable to round out a comforting meal.
Ingredients
- 1 12-ounce bottle beer
- 1 cup packed canned whole-berry cranberry sauce
- 1/2 cup catsup
- 2 tablespoons olive oil
- 1 4- to 5-pound flat-cut beef brisket
- 1 large onion, sliced
Instructions
- Preheat oven to 350 °F. Combine beer, cranberry sauce and catsup in medium bowl and set aside.
- Heat olive oil in heavy large Dutch oven over high heat. Season brisket with salt and pepper. Add brisket to Dutch oven and sear until brown, about 5 minutes per side. Transfer brisket to plate. Add sliced onion to same pot and sauté until soft and brown, stirring and scraping bottom of pot frequently, about 8 minutes. Place brisket on onions. Pour beer mixture over brisket. Bring liquids to boil. Cover pot tightly. Transfer to oven and bake until brisket is tender, about 3 hours. Let brisket cool 30 minutes before serving.
- Spoon fat from top of gravy. Transfer brisket to cutting board. Thinly slice brisket across grain. Return brisket to gravy. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat before serving.)
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