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Here’s a simple one pot recipe for a traditional favorite. The cooked vegetables are bursting with flavor, and the meat comes out so juicy and tender you won’t need a knife to eat it once it’s been sliced.

Yields: about 2 lbs of meat and 3 cups of vegetables

Serves: 4-6

Serving size: 4-6 oz brisket and 1/2 cup of vegetables

Ingredients:

  • 2.5 lb brisket of beef
  • 12 oz fresh or frozen green beans
  • 1 small onion, chopped
  • 2 whole bay leaves
  • 3 oz red wine
  • 1/4 tsp. garlic powder
  • 1 tsp. dried parsley
  • 1/2 red bell pepper
  • 1/2 cup crushed tomatoes
  • 1 1/2 cups water
  • salt & pepper

Directions:

  1. Preheat the oven to 350° F.
  2. Place the brisket into a large roasting pan.
  3. Arrange the green beans, onions, and peppers in the pan around the meat.
  4. Pour the wine over the meat.
  5. In a small bowl, combine the tomatoes and the water.
  6. Pour the tomato mixture over the meat and vegetables in the pan.
  7. Sprinkle the meat with the garlic powder and parsley.
  8. Place the bay leaves in the sauce around the meat.
  9. Season with salt & pepper.
  10. Cover the pan, and place it in the preheated oven to cook for 2 1/2 to 3 hours, until the meat is fork tender.
  11. Continue cooking uncovered for another 15-20 minutes, to brown the meat.
  12. Serve immediately.
Meat 0 Net Carbs Per Serving. Vegetables 6 Net Carbs Per Serving.
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