Slow-Roasted Soy-Glazed Beef with Fresh Tomatoes, Onions & Cilantro
Adapted from Good Housekeeping
3 lbs beef brisket, trimmed of fat and cut into bite-size chunks – $27.42
5 cloves garlic, minced or run through a garlic press – stock
¼ cup of lightly packed brown sugar – stock
¼ cup of seasoned rice vinegar – stock
¼ cup of low sodium soy sauce – stock
3 Tablespoons fish sauce – stock
½ teaspoon of black pepper – stock
A pint of grape tomatoes, sliced in half – $2.99
1 small red onion, thinly sliced – $0.89
½ cup of cilantro leaves, chopped – $1.09
Quinoa, cooked according to package instructions (optional)
Grand total assuming “well-stocked” kitchen: $32.38
Cost per serving: $5.39
1) Preheat oven to 325 degrees.
2) Lightly mist the interior of a large French oven or lidded oven-safe pan with cooking spray, then combine cubed beef brisket, garlic, brown sugar, rice vinegar, soy sauce, fish sauce, and pepper. Stir well. Cover with lid.
3) Roast for 2½ to 3 hours, or until beef is very tender.
4) Toss beef with grape tomatoes, red onion, and cilantro leaves. Serve spooned over cooked quinoa, if desired.