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Martini Brisket

Makes: 8 servings
Prep 25 mins Cook 3 hrs Stand 10 mins
Martini Brisket
Ingredients
  • 1 3 - 4  pound  beef brisket
  • 1  tablespoon  mixed peppercorns, coarsely crushed
  • 1  tablespoon  cooking oil
  • 2  medium  onions, sliced
  • 1 28  ounce can  crushed tomatoes
  • 1  cup  lower-sodium beef broth
  • 1  tablespoon  Worcestershire sauce
  • 1  tablespoon  fines herbes, crushed
  • 1/2  cup  whipping cream
  • 2  tablespoons  dry vermouth (optional)
  • 1  tablespoon  vodka (optional
  • 1/2  cup  pimiento-stuffed green olives
Directions

1. Trim fat from beef. Sprinkle beef with salt and peppercorns. In large heavy skillet brown brisket on both sides in hot oil. Remove beef. Add onions to skillet. Cook and stir until tender. Add brisket to skillet; add tomatoes, broth, Worcestershire, and fines herbes. Bring to boiling; reduce heat. Spoon some of onion mixture over brisket. Simmer, covered, for 3 hours, or until brisket is tender.

2. To serve, remove brisket from skillet; let stand 10 minutes. Meanwhile, skim fat from sauce in skillet. Stir in cream, vermouth, and vodka. Bring just to boiling. Remove from heat. Slice brisket; top with olives. Serve with sauce. Makes 8 servings.

Nutrition Facts (Martini Brisket)
  • Servings Per Recipe 8,
  • cal. (kcal) 364,
  • Fat, total (g) 17,
  • chol. (mg) 123,
  • sat. fat (g) 7,
  • carb. (g) 10,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 5,
  • pro. (g) 37,
  • vit. A (IU) 194,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 3,
  • sodium (mg) 607,
  • Potassium (mg) 642,
  • calcium (mg) 61,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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