Atkins Beef Recipes

Ingredients:

1 oz dried porcini mushrooms
1 tbsp vegetable oil
5 lb beef brisket (4-5)
2 medium onions, thinly sliced
3 clove garlic, pushed through a press
1 can reduced sodium beef broth
1 leaf bay
1/2 tsp salt
1/4 tsp pepper

Instructions:

Atkins Kitchen

A small handful of dried mushrooms add lots of flavor to this traditional
dish. If you are a real mushroom fan, add a cup of sliced sauteed mushrooms
just before serving.

1. Place mushrooms in a small bowl with 3/4 cup of water. Microwave on high
until water boils; remove and let mushrooms cool to room temperature.

2. Heat oil in a large dutch oven over medium heat. Brown brisket on one
side. Turn and add onions; continue browning. When onions are brown, add
garlic; cook 1 minute more.

3. Remove mushrooms from soaking liquid (reserve liquid). Rinse mushrooms
and chop. Strain soaking liquid through a coffee filter to remove grit.

4. Pour in beef broth and mushroom liquid. Add bay leaf, salt, and pepper.
Cover; reduce heat to low and cook 2 to 2 1/2 hours, until brisket is
tender. Transfer brisket to a cutting board.

5. Increase heat to high and cook until juices thicken slightly. Remove bay
leaf. Cut brisket against the grain into thin slices.

Servings: 6

Prep time: 15 minutes

Bake/Cook time: 2 hours

Carbohydrates: 7.5 grams

Net Carbs: 6 grams

Fiber: 1.5 grams

Protein: 66 grams

Fat: 68 grams

Calories: 921

Servings: 1