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!
Try this easy holiday brisket recipe on High Holidays, weekend dinners, or just to impress your guests anytime of the year.
Below you’ll learn how to cook beef brisket in oven recipes, and how to make a fantastic (low calorie) beef brisket marinade that’s tart and sweet and perfect for holiday dinners.
This Healthy Holiday Brisket Recipe is just 291 calories, and is also a “one pan” main course!
Healthy Brisket Recipe
What You’ll Find in this Article:
Ingredients for a Low Calorie Beef Brisket
Many readers will have family favorite beef brisket recipes. And I encourage you to use those amazing beef brisket recipes to inspire this low calorie version, or better yet, the other way around!
Here you’ll find low calorie tips you can use to make your family’s favorite classic beef brisket healthier. Feel free to incorporate these into your recipe, I think you’ll find they won’t change the taste out the texture. They just mean you get to have more brisket for fewer calories!
Low Calorie Tips for Making Beef Brisket Holiday Recipes Healthy:
- Olive Oil Spray… Here’s the great thing about a good beef brisket: It has a bit of fat on it! So you don’t have to add as much (or really any) oil in a brisket recipe. I’m not apposed to healthy fat’s like Olive Oil, but I do want to cut calories. So instead, use an olive oil spray and get a list mist instead of 1/2 cup of oil. You won’t be able to tell the difference!
- Zero Calorie (All Natural) Brown Sugar… This is a shout out to our diabetic readers as much as the low calorie researcher. This all natural “brown sugar” tastes exactly the same, is made from sugar cane, and has zero calories and no sugar! It will add the mild sweetness you’re looking for, without all the sugar, carbs and calories. (see recipe card below for more information!)
Shopping List for Low Calorie Brisket Recipe:
- Beef brisket
- Olive oil spray
- Salt and pepper
- Can of Crushed tomatoes
- Garlic
- All-natural zero calorie brown sugar, or brown sugar (see recipe card for more information!)
- Apple cider vinegar
- Beef broth
- Onions
- Carrots
- Celery
How to Make a Low Calorie Brisket Recipe
Here are a few tips for beef brisket. If you have more, I would love to hear and share them (if that’s ok with you)! Please comment below.
Beef Brisket Oven Tips and Tricks:
- Beef Brisket Internal Temp: The internal temp of a beef brisket should be 200° Fahrenheit or 200 degrees Celsius.
- What’s Better? Wet or Dry Marinade for a Beef Brisket: They are both GREAT! But if you are looking to roast in an oven, I’d recommend a wet marinade to help tenderize and keep moist. The beef brisket dry rubs are great for barbecuing where the fat will slowly melt over the meat, keeping it tender without added moisture.
- 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.
How to Make Low Calorie Beef Brisket:
- 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 crushed 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.
Healthy Brisket Recipe
This easy holiday brisket recipe is low calorie, and so easy to make.
Try my healthy holiday beef brisket recipe for holidays and weekend dinners. It’s especially amazing on chilly Fall and Winter weekend nights.
More Low Calorie Recipes:
Low Calorie Brisket Recipe
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
- 1/2 cup all-natural zero calorie brown sugar or brown sugar
- 1/4 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.
Nutrition
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
- Updated on September 14, 2023 by Audrey Johns
