(makes 4 servings with leftovers)
|1||2-pound ( 860 g) flat cut or first cut brisket, with all fat removed|
|1||onion, 8 ounces ( 240 g), chopped|
|1||carrot, 1 ounce ( 30 g), cut into 4 pieces|
|1/8||teaspoon (0.6 ml) kosher salt, optional|
|1||14 1/2-ounce (411 g) diced no-salt-added tomatoes, drained|
|1||tablespoon (30 g) currants|
|1/4||cup( 60 ml) dry kosher for Passover red wine|
|1/4||cup ( 60 ml) no salt added beef broth|
|4||strips orange zest (orange colored part only) about 2 by 1/2 inch (5 cm X 1.25 cm)|
|2||navel oranges, about 1 pound (480 g), pith and zest removed and segmented|
- Preheat oven to 325°F (160°C), Gas Mark 3.
- Coat an oven-proof covered roaster with cooking spray. Brown the brisket over high heat. Turn the heat down to medium and add onion, carrot, garlic, salt, pepper, tomatoes, currants, wine, broth, bay leaves, and orange zest. Bring to a simmer and then cover and bake. Baste the meat every half an hour until done, about 2 1/2 hours, depending on the thickness of the brisket.
- Strain the juices, pushing some solids through the strainer to thicken the sauce.
- To serve, slice the meat into thin slices. Place on platter with orange segments and some of the sauce.
|Per 4-ounce serving:||276 calories (27% calories from fat), 31 g protein, 8 g total fat (3.6 g saturated fat), 19 g carbohydrate, 4 g dietary fiber, 88 mg cholesterol, 73 mg sodium|
|Diabetic exchanges:||4 lean protein, 1 carbohydrate (1/2 fruit, 2 vegetable)|