This Low Calorie Brisket Recipe is easy and delicious, and perfect for holidays as well as weekend dinners! My low calorie brisket recipe is a “one pan” dish, so you’ll be browning (on the stovetop) and baking (in the oven) all in the same pan. This helps seal in the flavors, and reduce clean up!
Ingredients You’ll Need
- 5 pound brisket
- Olive oil spray
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 (28-ounce can) crushed tomatoes
- 10 garlic cloves
- ½ cup all-natural zero calorie brown sugar (or brown sugar)
- ¼ cup apple cider vinegar
- 2 cups beef broth
- 2 onions
- 5 carrots
- 5 celery stalks
Low Calorie Brisket
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Healthy Brisket Meal Prep and Storage
Meal Prep – Cook the brisket according to the directions, cool completely. For single servings, slice and add to individual containers with desired side dished. Or place the the brisket in a large container.
Frozen Leftovers – Will hold in the freezer for 1 month.
Refrigerated Leftovers – Will hold in the refrigerator for 4 days.
Reheating – Add to the microwave for 2-3 minutes or add to a baking sheet covered with parchment paper and bake for 10-15 minutes in a hot oven (350-400 degrees). Cut in half to check that it is warmed through before serving.
Low Calorie Brisket Recipe
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Low Calorie Brisket
Equipment
- Dutch Oven
Ingredients
- 5 pound brisket
- Olive oil spray
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 28-ounce can crushed tomatoes
- 10 garlic cloves
- ½ cup all-natural zero calorie brown sugar or brown sugar
- ¼ cup apple cider vinegar
- 2 cups beef broth
- 2 onions sliced
- 5 carrots peeled and sliced
- 5 celery stalks sliced
Instructions
- Preheat the oven to 300 degrees.
- Use paper towels to pat the brisket dry. Then rub both sides with salt and pepper.
- Heat a dutch oven over a medium heat, and lightly spray with olive oil.
- Add the brisket to the dutch oven and brown the brisket on each side for 5 minutes.
- While the brisket is browning, add the canned tomatoes, garlic, brown sugar, apple cider vinegar, and beef broth to a blender. Blend until smooth, and set aside.
- Remove the brisket from the dutch oven (move to a cutting board or plate) and add the onions, carrots and celery.
- Cook the veggies for 5-6 minutes, then add in 1/2 of the tomato mixture from the blender. Scrape the bottom of the pan loosening any browned bits.
- Add the brisket back to the dutch oven, and pour the remaining tomato broth mixture over it.
- Cover the dutch oven, and place the brisket in the oven.
- Roast the brisket for 5 hours.
- Remove the brisket from the dutch oven and let it rest on the cutting board fat-side up for 30 minutes.
- Skim the fat off the sauce, and keep the sauce and veggies hot by adding it back to the oven, or by simmering over low heat on the stove top.
- Cut the fat cap off the brisket, and discard. And slice the brisket against the grain.
- Serve hot topped with sauce and veggies.
Notes
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Brisket
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Article History:
- Originally written and published November 29, 2021 by Audrey Johns
- Most recent update on November 9, 2023 by Audrey Johns