08-26-07, 06:50 AM
|
#1 (permalink)
|
| Administrator
Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,800
Weight Statistics8/1/2006 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
__________________  |
|  |
Linear Mode
