NUTRITION

SERVINGS

INGREDIENTS

3 oz beef brisket

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp olive oil

0.25 cup beef bone broth

0.5 cup yukon gold potato

2 tbsp nonfat greek yogurt

1 tsp fresh chives

1 cup green beans

PREPARATION

• 1

  Combine the smoked paprika, garlic powder, onion powder, sea salt, and black pepper in a small bowl.

• 2

  Rub the spice mixture evenly over all sides of the beef brisket.

• 3

  Heat the olive oil in a heavy skillet over medium-high heat and sear the brisket until a dark crust forms on all sides.

• 4

  Transfer the brisket to a slow cooker or Dutch oven, add the beef bone broth, and cook on low for 6-8 hours until fork-tender.

• 5

  Place the cubed potatoes in a pot of boiling water and cook for 15 minutes or until soft.

• 6

  Drain the potatoes and mash them thoroughly with the Greek yogurt and chopped chives until smooth.

• 7

  Steam the green beans in a steamer basket over boiling water for 5-7 minutes until bright green and tender.

• 8

  Slice the brisket against the grain and serve alongside the mashed potatoes and green beans.