Recipes

I absolutely love beef brisket for dinner and even more for leftover sandwiches the next day. It was the first time I have roasted a brisket before, normally I make it in the crockpot, but this is definitely a recipe I will be coming back to. The rub I used on the brisket is also great on steak, chicken, or even sprinkled on oven fries. This recipe would also be delicious with carrots or other root vegetables. If you are serving a big crowd, you may want to make extra to make sure you have leftovers.

Healthy Beef Brisket and Potatoes
Servings: 6
Serving Size: 6 oz brisket and 1/2 cup of potatoes
Nutritional Info: 293.7 calories, 5.9 g of fat, 23.1 g carbohydrates, 3 g fiber, 35.3 g protein * 7 P+

Ingredients
2 lb beef brisket trimmed of all fat
1 lb potatoes cut into cubes
1 onion cut into quarters and separated
1 1/2 cup fat free beef broth

For Rub:

1-2 tbsp chili powder
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp sugar
1 tbsp black pepper
1 tbsp seasoned salt (like Lawry’s)

Instructions

1. Preheat oven to 350 degrees and spray a glass baking pan with cooking spray.
2. Mix together the dry rub ingredients and then generously coat the brisket in the dry rub.
3. Add the potatoes and onions to the bottom of the baking dish, and sprinkle with any remaining rub.  Place the brisket on top of the potatoes.
4. Cook for one hour.  Then after one hour, add the beef broth and cover the dish with aluminum foil. Cook for an additional 2.5-3 hours.  If you notice it becomes dry, add more beef broth.
5. Let rest for 10-15 minutes and serve!