Brisket

Brisket

This is a great recipe to plop on the stove and let it simmer away.  For best results, serve reheated the second day!
Print Recipe
Servings: 8
Course: Main Course
Ingredients Method

Ingredients
  

  • 3 lb. brisket
  • 1 onion chopped
  • 1 teaspoon dried oregano
  • ⅓ cup pitted, chopped kalamata olives
  • 1 14.5oz. can petite diced tomatoes undrained

Method
 

  1. Sprinkle the brisket evenly with ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper.         
  2. Heat a large Dutch oven over medium-high heat.  Coat pan with cooking spray.
  3. Add brisket to pan; cook 10 minutes, browning on all sides.  Remove brisket from pan.
  4. Add onion and oregano to pan; sauté 3 minutes.
  5.  Return brisket to pan; add ½ cup water.  Cover; reduce heat, and simmer 2 hours.
  6. Add olives and tomatoes; cover and cook 1 hour.
  7.  Remove brisket from pan.  Let stand 5 minutes.  Cut brisket against grain into thin slices; return brisket to pan.
  8. Cover and cook over medium-low heat 30 minutes.