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Obesity Discussion · 06-02-07, 04:43 AM

CLASSIC BRISKET

Servings: 8
Prep time: 0:10:00
Bake/Cook time: 4:10:00

Calories: 757
Fat: 60 grams
Protein: 40 grams
Carbohydrates: 8 grams
Fiber: 2 grams
Net Carbs: 6 grams
2 tablespoons paprika
2 tablespoons dried oregano
1 teaspoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (4-pound) center-cut brisket, trimmed
2 celery stalks, chopped
1 medium onion, chopped
1 cup water
1 (28-ounce) can crushed tomatoes with basil
1. Combine the paprika, oregano, cumin, salt and pepper
in a bowl. Rub the spice blend over both sides of the
brisket.
2. Heat a Dutch oven over medium-high heat. Add brisket
and cook, turning once, until browned, about 8 minutes.
Add celery and onion and cook 1 minute. Add water,
reduce heat to medium-low, cover and simmer for 3
hours.
3. Stir in tomatoes. Cook until brisket is tender, about 1
hour more. Transfer brisket to a cutting board and let
stand 10 minutes. Cut brisket across the grain into thin
slices. Use a spatula to return sliced meat to Dutch
oven. Simmer gently, uncovered, over medium heat
until brisket is very tender and the sauce has thickened
a bit, about 1 hour longer.
As the brisket simmers on the stove for hours, it fills your house
with an enticing aroma. This dish takes very little work. It can be
made weeks in advance and frozen, or days ahead and
refrigerated.

06-02-07, 04:43 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,815 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 - Classic Brisket CLASSIC BRISKET Servings: 8 Prep time: 0:10:00 Bake/Cook time: 4:10:00 Calories: 757 Fat: 60 grams Protein: 40 grams Carbohydrates: 8 grams Fiber: 2 grams Net Carbs: 6 grams 2 tablespoons paprika 2 tablespoons dried oregano 1 teaspoon ground cumin 1 1/2 teaspoons salt 1/2 teaspoon pepper 1 (4-pound) center-cut brisket, trimmed 2 celery stalks, chopped 1 medium onion, chopped 1 cup water 1 (28-ounce) can crushed tomatoes with basil 1. Combine the paprika, oregano, cumin, salt and pepper in a bowl. Rub the spice blend over both sides of the brisket. 2. Heat a Dutch oven over medium-high heat. Add brisket and cook, turning once, until browned, about 8 minutes. Add celery and onion and cook 1 minute. Add water, reduce heat to medium-low, cover and simmer for 3 hours. 3. Stir in tomatoes. Cook until brisket is tender, about 1 hour more. Transfer brisket to a cutting board and let stand 10 minutes. Cut brisket across the grain into thin slices. Use a spatula to return sliced meat to Dutch oven. Simmer gently, uncovered, over medium heat until brisket is very tender and the sauce has thickened a bit, about 1 hour longer. As the brisket simmers on the stove for hours, it fills your house with an enticing aroma. This dish takes very little work. It can be made weeks in advance and frozen, or days ahead and refrigerated. Atkins - Classic Brisket Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________