Classic Italian Beef Brisket Recipe | Easy & Delicious

INGREDIENTS

3/4 cup fat-free reduced-sodium beef broth or water, divided 1/2 cup chopped onion 1 clove garlic, minced 1 can (14-1/2 ounces) no-salted-added diced tomatoes, undrained 1/4 cup dry red wine 3/4 teaspoon dried oregano leaves 1/4 teaspoon dried thyme leaves 1/4 teaspoon black pepper 1 small well-trimmed beef brisket (about 1-1/4 pounds) 3 cups sliced mushrooms 3 cups halved and thinly sliced zucchini (about 1 pound) 3 cups cooked egg noodles

PREPARATION:

1. Heat 1/4 cup beef broth in Dutch oven. Add onion and garlic; cover and simmer 5 minutes.
2. Stir in tomatoes with juice, remaining 1/2 cup beef broth, red wine, oregano, thyme and pepper. Bring to a boil. Reduce heat to low; add beef brisket. Cover and simmer 1-1/2 hours, basting occasionally with tomato mixture.
3. Add mushrooms and zucchini; simmer, covered, 30 to 45 minutes or until beef is tender.
4. Remove beef. Simmer vegetable mixture 5 to 10 minutes to thicken slightly. Cut beef across the grain into 12 thin slices. Serve 2 slices beef with 1/2 cup vegetable sauce and 1/2 cup noodles.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Serving Size: 2 slices beef with 1/2 cup vegetable sauce and 1/2 cup cooked noodles Fiber 3 g Carbohydrate 28 g Cholesterol 81 mg Saturated Fat 2 g Total Fat 6 g Calories from Fat 20 % Calories 282 Protein 27 g Sodium 107 mg DIETARY EXCHANGE: Vegetable 2 Starch 1 Meat 3