Renal-Friendly Brisket

Adapted from "The Renal Patient's Guide to Good Eating" by Judith A. Curtis. 120 grams is approx. 4.2 ounces. Phophrous = 52mg

• Ready In: 3 hrs 15 mins
• Serves: 21

Ingredients

• 4  lbs beef brisket
• 2  large onions
• 3  garlic cloves, minced
• 1  bay leaf, crushed
• 1  tablespoon paprika
• 1  teaspoon instant coffee
• 1⁄8 teaspoon black pepper
• 1⁄8 teaspoon thyme
• 6  ounces tomato paste
• 1  cup Burgundy wine

Directions

1. Sear brisket on all sides in hot dutch oven.
2. Add remaining ingedients on top and around meat.
3. Cover and simmer for 3 hours.
4. Add no other liquid, it forms it's own gravy.
5. Each serving will be 4.2 ounces according to diet followed by renal patients.