American · Dinner
Roast Beef Brisket (High-Protein)
Slow-roasted beef brisket rubbed with smoked paprika, garlic, and black pepper, braised low in beef stock until fork-tender. Served with cooked cannellini beans and collard greens folded into the pan juices for added plant protein and fibre. Finished with reduced pan juices spooned over for savory depth.
$9
20 minsPrep
210 minsCook
230 minsTotal
MediumLevel
Nutrition per serving
774Calories
57.1gProtein
45.5gFat
37.5gCarbs
1.7gSugar
10.6gFiber
1550mgSodium
184mgChol
17.8gSat Fat
1080mgPotassium
185mgCalcium
4.2mgIron
1.8mcgVitamin B12
42mgVitamin C
protein-rich
gluten-free
high-fiber
high-protein
Instructions
1
Prep
Pat the brisket dry and rub all over with smoked paprika, minced garlic, black pepper, salt, and dried thyme until evenly coated.
2
Sear
Heat olive oil in a heavy Dutch oven over medium-high heat and brown the brisket 3 to 4 minutes per side until a deep crust forms.
3
Braise
Pour beef stock around the brisket, cover and transfer to a 300°F (150°C) oven, cooking 3 hours until a fork twists easily through the meat.
4
Simmer
Add cannellini beans and chopped collard greens to the pan, re-cover and return to the oven 20 minutes until the greens wilt completely.
5
Rest
Let the brisket rest 15 minutes before slicing.
6
Plate
Slice brisket against the grain, spoon beans and greens alongside, and ladle reduced pan juices over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz509g beef brisket
- 4 tsp4 tsp smoked paprika
- 6 cloves6 cloves garlic
- 2 tsp2 tsp black pepper
- 1 tsp1 tsp salt
- 2 tbsp30ml olive oil
- 2 cup480ml beef stock, low sodium
- 11 oz311g cooked cannellini beans, drained
- 5.2 oz150g collard greens
- 2 tsp2 tsp thyme, dried
