French Onion Portobello Brisket

By nurseliz

Prep: 20 min. Cook: 8 hours
Yield: 9 Servings

Ingredients

• 1 fresh beef brisket (4 pounds)
• 1-3/4 cups sliced baby portobello mushrooms
• 1 small red onion, sliced
• 2 garlic cloves, minced
• 2 tablespoons butter
• 1 can (10-1/2 ounces) condensed French onion soup
• 1/4 cup dry white wine or beef broth
• 1/2 teaspoon coarsely ground pepper
• Fresh sage, optional

Preparation

Step 1

Cut brisket in half; place in a 5-qt. slow cooker.
In a large saucepan, saute the mushrooms, onion and garlic in butter for 3-5 minutes or until onion is crisp-tender. Add the soup, wine and pepper; mix well.
Pour mushroom mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender. Garnish with sage if desired. Yield: 9 servings.

Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional Facts 5 ounces cooked beef with 1/3 cup gravy equals 301 calories, 12 g fat (5 g saturated fat), 94 mg cholesterol, 324 mg sodium, 3 g carbohydrate, 1 g fiber, 42 g protein. Diabetic Exchanges: 6 lean meat, 1/2 fat.