With just a few simple ingredients, you can make this delicious dish. The brisket will take about 4 hours to cook, so make sure you allot for time.
serves 8 ( 5 points + for about 3-1/2 oz. beef and 1/3 c. sauce)
- 2-1/2 lbs. brisket
- 1-1/2 c. chopped
- 1 tsp. oregano
- 1/2 c. chopped, pitted kalamata olives
- 1 ( 14.5 oz. can) diced tomatoes, undrained
- salt and pepper to taste
Sprinkle brisket with salt and pepper.
Heat a large Dutch oven over medium-high heat. Coat pan wit cooking spray. Add brisket and cook 10 minutes, browning on all sides. Remove brisket from pan. Add onion and oregano and saute 3 minutes. Return brisket to pan; add 1/2 c. water. Cover, reduce heat and simmer for 2 hours. Add olives and tomatoes. Cover and cook 1 hour. Remove brisket from pan. Let stand 5 minutes, Cut brisket against the grain into thin slices. Return to pan and cook on low for an additional 30 minutes.
from: "Cooking Light"