Renal-Friendly Brisket

Submitted by Chef m2little400842

"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: 3hrs 15mins
• Ingredients: 10
• 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.