TLC Cooking "Italian-Style Brisket"

Italian-Style Brisket

Italian-Style Brisket

YIELD Makes 6 servings
See Cooking Videos

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:

Heat 1/4 cup beef broth in Dutch oven. Add onion and garlic; cover and simmer 5 minutes.
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.
Add mushrooms and zucchini; simmer, covered, 30 to 45 minutes or until beef is tender.
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:

You don't need a PhD in cooking to prepare authentic European cuisine, because all you have to do is follow our recipes.

Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.