Braised Beef Brisket

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Tender beef brisket roasted in an easy, savory sauce flavored with onions and red wine. Ingredients are adjusted to conform to a renal diet plan.

Beef brisket is a cut from the chest area of cattle. This cut of beef requires slow cooking for many, many hours so as to gradually dissolve the very tough connective tissues found throughout the meat. Undercooked brisket is tough and difficult to chew.

There are many different ways to cook beef brisket. The Southern way typically involves smoking the meat for several hours and then serving it with barbecue sauce. The recipe below cooks the brisket slowly in a pan in an oven, braising in a liquid consisting of beef consommé and other savory ingredients.

Makes 8 servings

Beef Brisket

  • 2 ½ pounds beef brisket (or 3 ½ pounds untrimmed beef brisket)½ medium onion, diced
  • 1 stalk celery, chopped
  • 1 medium carrot, diced
  • 1 tablespoon parsley, chopped
  • 2 teaspoons black pepper
  • 2 tablespoons oil
  • 2 cups reduced-salt beef broth
  • 3 bay leaves
  • 2 tablespoons balsamic vinegar
  • 3 cups water


  • Pan juices from beef brisket
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons all-purpose flour

Beef Brisket

  1. Preheat oven to 350°F.
  2. Trim the fat off beef brisket and sprinkle with pepper.
  3. Heat oil in a heavy pot over medium heat. Add meat and brown on each side.
  4. Remove meat. Add onion, celery and carrots. Cook and stir for 4 minutes to deglaze the pot.
  5. Add crushed bay leaves and parsley to vegetable mixture. Place meat on top of vegetables.
  6. Pour broth, water and balsamic vinegar just to cover meat and heat until liquid boils.
  7. Cover pot and cook in the oven for 1 ½ hours. Turn the meat over and cook for another 1 ½ hours or until meat is tender enough to cut with a fork.
  8. Remove meat from pot. Add ½ cup water to pan juices and stir. Strain liquid from solids. Discard vegetables and reserve broth for gravy.
  9. Slice brisket, topped with gravy and serve.


  1. Reserve ½ cup of pan juices. Pour remaining pan juices in a measuring cup and add water to make 2 cups broth.
  2. Combine ½ cup pan juice with flour in a small bowl. Whisk until smooth.
  3. Heat broth in a medium saucepan over medium to medium-low heat. Stir until it thickens and comes to a rolling boil.
  4. Remove from heat and serve over cooked meat.

Nutrients per serving
Serving size: 3 ounces

calories                          230
protein                          29g
carbohydrates                4g
fat                                11g
cholesterol                     84mg
sodium                          178mg
potassium                      346mg
phosphorus                    193mg
calcium                          30mg
fiber                              0.8mg



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