lunch

Braised Beef Brisket with Tuscan Kale and Garlic-Infused Spanish Manzanilla Olives

Name: Braised Beef Brisket with Tuscan Kale and Garlic-Infused Spanish Manzanilla Olives
Ingredients: 91.1 g Beef, brisket, flat half, raw; 238.8 g Tuscan Kale; 15.1 g Sardines in extra virgin olive oil with sliced Spanish manzanilla olives; 252.1 g Watermelon spears; 0.1 cup (approx 25g) Pomodorina with fresh basil pasta sauce

Nutrition

449

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(5)

Beef, brisket, flat half, raw91.1 g

Tuscan Kale238.8 g

Sardines in extra virgin olive oil with sliced Spanish manzanilla olives15.1 g

Watermelon spears252.1 g

Pomodorina with fresh basil pasta sauce0.1 cup (approx 25g)

Instructions

Preheat oven to 325 deg F (160 deg C).

Place the beef brisket in a small oven-safe braising pot. Add the Pomodorina sauce and enough water to come halfway up the meat.

Braise in the oven for 2.5 hours until the meat is fork-tender and pulls apart easily with a slight resistance.

While the beef rests, stem the Tuscan kale and slice into ribbons.

In a separate pan, add the sardines with their oil and manzanilla olives; stir over medium-low heat until the sardines break down into a rustic base. Add the kale and toss until wilted and vibrant green, about 3 minutes.

Shred the beef and arrange it atop the kale greens. Serve with the side of chilled watermelon spears for a refreshing contrast to the savory braise.