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Italian-Style Brisket

Italian-Style Brisket

Italian-Style Brisket


Makes 6 servings


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


  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.

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

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