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.
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.