Cajun Creole Brisket

Cajun Creole Brisket


1 flat-cut beef brisket (about 4 to 4½ pounds)
2 tablespoons Dierbergs brown sugar
2 tablespoons coarse salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon sweet Hungarian paprika
1 tablespoon salt-free lemon pepper seasoning
1 teaspoon dried thyme
1 teaspoon dried oregano
½ to 1 teaspoon ground red pepper
2 tablespoons Dierbergs olive oil
1 cup sliced shallot
1 cup chopped celery
1 cup chopped carrot
1 cup chopped green bell pepper
4 cloves garlic, minced
2 cans (14.5 ounces each) Dierbergs diced tomatoes, undrained
2 cartons (8.25 ounces each) beef stock
1 can (6 ounces) Dierbergs tomato paste


Trim fat from brisket.

In small bowl, combine brown sugar and seasonings; sprinkle over all sides of brisket gently rubbing into meat.

Wrap brisket tightly in plastic wrap; refrigerate overnight.

In Dutch oven, heat olive oil over medium-high heat.

Remove plastic wrap from brisket. Add brisket to pan; cook until browned, about 6 minutes per side.

Add shallot, celery, carrot, bell pepper, garlic, and tomatoes.

In 4-cup measure, whisk together stock and tomato paste; pour over brisket.

Cover and bake in 325°F. oven until meat is tender, about 4½ to 5 hours.

Remove brisket from pan, cool slightly before thinly slicing across the grain.

Servings: 10
Serving Size: Per Serving

Per Serving
Calories: 342
Cholesterol: 105 mg
Fat: 12 g
Sodium: 1563 mg
Carbohydrates: 15 g
Protein: 3 g
Fiber: 42 g Saturated Fat: 3 g