• 1 flat-cut beef brisket (about 4 to 4½ pounds)
• 2 tablespoons Dierbergs brown sugar
• 2 tablespoons coarse salt
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon sweet Hungarian paprika
• 1 tablespoon salt-free lemon pepper seasoning
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ to 1 teaspoon ground red pepper
• 2 tablespoons Dierbergs olive oil
• 1 cup sliced shallot
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 cup chopped green bell pepper
• 4 cloves garlic, minced
• 2 cans (14.5 ounces each) Dierbergs diced tomatoes, undrained
• 2 cartons (8.25 ounces each) beef stock
• 1 can (6 ounces) Dierbergs tomato paste

Trim fat from brisket.

 

In small bowl, combine brown sugar and seasonings; sprinkle over all sides of brisket gently rubbing into meat. Wrap brisket tightly in plastic wrap; refrigerate overnight.

 

In Dutch oven, heat olive oil over medium-high heat. Remove plastic wrap from brisket. Add brisket to pan; cook until browned, about 6 minutes per side. Add shallot, celery, carrot, bell pepper, garlic, and tomatoes. In 4-cup measure, whisk together stock and tomato paste; pour over brisket.

 

Cover and bake in 325°F. oven until meat is tender, about 4½ to 5 hours. Remove brisket from pan, cool slightly before thinly slicing across the grain.

Servings: 10
Serving Size: Per Serving

Per Serving
Calories: 342
Cholesterol: 105 mg
Fat: 12 g
Sodium: 1563 mg
Carbohydrates: 15 g
Protein: 3 g
Fiber:
Saturated Fat: 3 g