1. Preheat oven to 350°F. Arrange onion rings in roasting pan. Place brisket over onions. Drizzle broth over brisket. Combine thyme, paprika, garlic salt and pepper in small bowl; sprinkle half of combination over brisket. Turn brisket over; sprinkle with remaining combination. Roast, coated, 2 hours and 25 minutes.
2. Remove brisket from oven; organize potatoes and carrots round brisket in pan juices. Roast, coated, 45 minutes to 1 hour, or till brisket is fork-tender and greens are tender.
three. Transfer brisket to chopping board; tent loosely with foil and let stand 15 minutes.
four. Transfer greens to serving bowl utilizing slotted spoon; cowl and hold heat. Pour pan juices into medium saucepan; spoon off and discard any fats. Stir water into cornstarch in small bowl till clean. Stir into pan juices; simmer about 5 minutes or till thickened.
5. Carve brisket crosswise into skinny slices; serve with greens and gravy.
Calories: 250 energy, Carbohydrates: 23 g, Protein: 27 g, Fat: 6 g, Saturated Fat: 2 g, Cholesterol: 76 mg, Sodium: 455 mg, Fiber: four g
Exchanges per serving: 1 Bread/Starch, 1 Vegetable, three Meat.
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