|Preparation Time||1 Hour|
|Cook Time||6 Hours|
|Total Time||7 Hours|
|Cook Method||Braising; Baking; Pan Searing|
|Diet||Low Calorie; Low Fat; Low Carb; Heart Healthy; High Protein|
2 teaspoons canola oil
1 (5-pound) flat-cut beef brisket, trimmed
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper
4 cups water
3 cups dark beer
2 cups chopped carrot
1 cup vertically sliced onion
1/4 cup chopped, peeled fresh ginger
1/4 cup no-salt-added ketchup
1 teaspoon low-sodium soy sauce
1/4 teaspoon crushed red pepper
20 cilantro sprigs
10 thyme sprigs
6 orange rind strips
6 lemon rind strips
1 apple, cored and cut into 6 wedges
1 (3-inch) cinnamon stick
1/4 cup honey
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
Preheat oven to 325 degrees Fahrenheit.
In the meantime, heat oil in a heavy roasting pan. Sprinkle beef with salt and pepper, adding to pan and cooking 15 minutes on each side until brown. Drain well.
Add water and all ingredients in the list through cinnamon. Boil, then cover with aluminum foil and bake 4 hours.
Remove beef to a large plate to cool. Reserve the liquid and strain through a sieve, skimming fat from surface. Return both liquid and beef to pan.
Cook uncovered for 2 hours until meat is tender. Remove beef, cover, and keep warm. Save cooking liquid and pour into a plastic bag. Snip one corner of the bag and drain liquid into a saucepan until only fat is left behind. Discard fat.
Cook liquid over medium heat until about one cup remains. Add salt, honey, and lime juice.
Cut beef into thin slices and serve with sauce, sprinkling with cilantro.
Calories: 224 cal
Total fat: 8g
Saturated fat: 3g
Monounsaturated fat: 3g
Polyunsaturated fat: <1g