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Obesity Discussion · 08-26-07, 06:50 AM

BRISKET WITH MUSHROOMS

Servings: 6
Prep time: 0:15:00
Bake/Cook time: 2:00:00

Calories: 921
Fat: 68 grams
Protein: 66 grams
Carbohydrates: 7 grams
Fiber: 1 grams
Net Carbs: 6 grams
1 ounce dried porcini mushrooms
1 tablespoon vegetable oil
1 4 to 5 pound beef brisket
2 medium onions, thinly sliced
3 garlic cloves, pushed through a press
1 can (14 1/2 ounces) reduced sodium beef broth
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
1. Place mushrooms in a small bowl with 3/4 cup of water.
Microwave on high until water boils; remove and let
mushrooms cool to room temperature. Heat oil in a
large dutch oven over medium heat. Brown brisket on
one side. Turn and add onions; continue browning.
When onions are brown, add garlic; cook 1 minute
more. Remove mushrooms from soaking liquid (reserve
liquid). Rinse mushrooms and chop. Strain soaking
liquid through a coffee filter to remove grit. Pour in beef
broth and mushroom liquid. Add bay leaf, salt, and
pepper. Cover; reduce heat to low and cook 2 to 2 1/2
hours, until brisket is tender. Transfer brisket to a cutting
board. Increase heat to high and cook until juices
thicken slightly. Remove bay leaf. Cut brisket against
the grain into thin slices.
A small handful of dried mushrooms add lots of flavor to this
traditional dish. If you are a real mushroom fan, add a cup of
sliced sauteed mushrooms just before serving.

08-26-07, 06:50 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,874 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Brisket with Mushrooms BRISKET WITH MUSHROOMS Servings: 6 Prep time: 0:15:00 Bake/Cook time: 2:00:00 Calories: 921 Fat: 68 grams Protein: 66 grams Carbohydrates: 7 grams Fiber: 1 grams Net Carbs: 6 grams 1 ounce dried porcini mushrooms 1 tablespoon vegetable oil 1 4 to 5 pound beef brisket 2 medium onions, thinly sliced 3 garlic cloves, pushed through a press 1 can (14 1/2 ounces) reduced sodium beef broth 1 bay leaf 1/2 teaspoon salt 1/4 teaspoon pepper 1. Place mushrooms in a small bowl with 3/4 cup of water. Microwave on high until water boils; remove and let mushrooms cool to room temperature. Heat oil in a large dutch oven over medium heat. Brown brisket on one side. Turn and add onions; continue browning. When onions are brown, add garlic; cook 1 minute more. Remove mushrooms from soaking liquid (reserve liquid). Rinse mushrooms and chop. Strain soaking liquid through a coffee filter to remove grit. Pour in beef broth and mushroom liquid. Add bay leaf, salt, and pepper. Cover; reduce heat to low and cook 2 to 2 1/2 hours, until brisket is tender. Transfer brisket to a cutting board. Increase heat to high and cook until juices thicken slightly. Remove bay leaf. Cut brisket against the grain into thin slices. A small handful of dried mushrooms add lots of flavor to this traditional dish. If you are a real mushroom fan, add a cup of sliced sauteed mushrooms just before serving. Atkins - Brisket with Mushrooms Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________