Please try this! It is one of the best, and easiest, beef recipes I have ever made. Very flavorful. Note: Although there is almost no hands-on work involved, it does require about 4 hours to make, because the meat cooks slowly to tenderize.
1 (2 1/2-pound) beef brisket, trimmed
1 ½ cups chopped onion
1 teaspoon dried oregano
1/3 cup chopped pitted kalamata olives
1 (14.5-ounce) can diced tomatoes, undrained
Sprinkle brisket evenly with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from pan. Add onion and oregano to pan; sauté 3 minutes. Return brisket to pan; add 1/2 cup water. Cover; reduce heat, and simmer 2 hours. Add olives and tomatoes; cover and cook 1 hour. Remove brisket from pan. Let stand 5 minutes. Cut brisket against grain into thin slices; return brisket slices to pan. Cover and cook over medium-low heat 30 minutes. Serves 8 (Serving size: about 3.5 ounces).
**Note: Try serving with Cauliflower-Potato Puree (previous post)
Calories 224, Fat 7.3g (2.3g sat), Protein 31.4g, Carbohydrate 6g, Fiber 1g, Cholesterol 58mg, Iron 3.2mg, Sodium 557mg
From Cooking Light