Picadillo-Style Brisket

Picadillo-Style Brisket

  • Recipe Serves: 8
  • Prep Time : 15 min
  • Cook Time : 2 Hours 15 min

Ingredients

  • 2 1/2 lbs. boneless beef brisket
  • 2 Tbsp. vegetable oil
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 2 serrano chile peppers, seeded and minced
  • 2 cloves garlic, chopped
  • 2 Knorr® Beef flavor Bouillon Cube(s)
  • 1/2 cup pimiento-stuffed olives
  • 1/3 cup raisins
  • 1 can (14.5 oz.) diced tomatoes , undrained
  • 1 cup water

Directions

  1. Preheat oven to 325°.
  2. Heat oil in large oven-proof saucepot or Dutch oven over medium-high heat and brown beef. Remove and set aside.
  3. Cook onion and peppers about 5 minutes until browned, stirring frequently. Add garlic and cook 30 seconds. Return beef to saucepot. Add remaining ingredients and bring to a boil. Cover and place saucepot in oven for 2-1/2 hours, until beef is tender. Remove beef and let cool slightly. Thinly slice and return to sauce. Serve over hot cooked rice.

*Feel free to substitute 2 tablespoons Knorr Beef flavor Bouillon.

Nutritional Information

Nutritional Information

Nutritional Information
Serving Size per serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size per serving
Amount Per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g
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