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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 3 x garlic cloves chopped
- 4 x onions thinly sliced
- 1 x lean beef brisket - (6 to 8 lbs)
- 5 x carrots thinly sliced
- 1/2 c. chopped parsley
- 1 can peeled tomatoes - (28 ounce)
- 1 1/2 c. red wine - (to 2)
- 1 head garlic head cloves separated, unpeeled Salt to taste Freshly-grnd black pepper to taste
- 1/2 lb pitted prunes - (1 c.)
Direcciones
- Heat the oven to 350 degrees.
- Heat the oil in a large skillet over medium heat. Add in the garlic and onions and cook till soft, about 5 min.
- Transfer the garlic mix to a large, heavy roasting pot and place the meat on top, fat-side up. Add in the carrots, parsley, the tomatoes and their juice, the wine and garlic cloves. Season to taste with salt and pepper. Bring to a boil, cover and bake till the meat is tender, 3 to 4 hrs. Add in the prunes the last 30 min of baking.
- Transfer the beef to a wooden board and slice across the grain. Return to the pot, squeeze the garlic from the cloves into the sauce, and keep hot till serving.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 10 servings | |
| Calories 134 | |
| Calories from Fat 26 | 19% |
| Total Fat 2.93g | 4% |
| Saturated Fat 0.43g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 51mg | 2% |
| Potassium 390mg | 11% |
| Total Carbs 21.11g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 11.19g | 7% |
| Protein 1.44g | 2% |
