From: Diabetic Cooking, Vol 1, No 90, Nov/Dec 2013
1) Preheat oven to 325 DegF
2) Combine 1/2 cup apricots, 1/2 cup tomatoes, cumin, 1/2 teaspoon salt, garlic and cinnamon in food processor. Process using on/off pulses until coarsely combined.
3) Place onion and carrots on bottom of roasting pan. Place brisket on top. Cut several small slits across top of brisket; spoon apricot mixture into slits. Sprinkle brisket with remaining 1/2 teaspoon salt and pepper. spread remaining 1/2 cup tomatoes over brisket; top with remaining 1/2 cup of apricots. drizzle broth over brisket. Cover with foil.
4) Roast 2 to 2 1/2 hours. Transfer brisket to carving board; tent with foil. Let stand 15 minutes.
5) Pour pan juices and vegetable into medium saucepan. Stir water into cornstarch in small bowl until smooth and will blended. Stir into pan juices; simmer until thickened, about 5 minutes.
6) Carve brisket crosswise into thin slices; serve with onion, carrots, tomatoes, apricots and pan juices.
Next time I will skip the black pepper.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 56 | ||
Calories from Fat: 3 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 81.6mg | 3 % | |
Potassium 256.5mg | 7 % | |
Total Carbohydrate 13.6g | 4 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 11.8g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 56
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