Healthy Brisket Recipe

This Healthy 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!

Everything 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
• Metric Measurements below in recipe card

Healthy Brisket Recipe

Low Calorie 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.

Healthy Brisket Recipe

Low Calorie Brisket Recipe

Lose Weight By Eating

This low calorie holiday brisket recipe is easy to make and delicious.

I cut 100's of calories by using olive oil spray (in place of cups of oil) and by swapping out the sugar for a zero calorie all natural version… Though, you can absolutely use regular brown sugar if you prefer.

Try this healthy holiday beef brisket recipe for your next Jewish holiday, or just for a delicious weekend dinner.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 5 hours hrs 10 minutes mins

Resting Time: 30 minutes mins

Total Time 5 hours hrs 50 minutes mins

Course holiday, Main Course

Cuisine American, Jewish

Servings 12 servings

Calories 291 kcal

Equipment

• Dutch Oven

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

Beef Brisket Cook Time: The general rule of thumb is to plan on between 45 to 60 minutes per pound. For example, a 8 pound brisket cooked at 300 degrees (Fahrenheit) will take about 5 hours.

Nutrition

Serving: 3ozCalories: 291kcalCarbohydrates: 10.7gProtein: 21.3gFat: 17.7gSaturated Fat: 6.8gCholesterol: 66mgSodium: 518mgPotassium: 352mgFiber: 3.3gSugar: 6gCalcium: 59mgIron: 3mg

Keyword Brisket, Healthy Brisket Recipe, holiday, holiday meal, Low calorie Brisket Recipe

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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

Low Sodium Tips: Omit the salt and use the zest of one lemon in its place. Also get low sodium beef broth.

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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