BRAISED BEEF BRISKET

2 tbsp canola or olive oil

1 (4-5 lb) beef brisket
3 celery ribs, cut into 1-inch pieces
3 large carrots, cut into 1/4-inch slices
2 large onions, sliced
1 lb fresh mushrooms
3/4 cup cold water
3/4 cup tomato sauce
3 tbsp Worcestershire sauce
1 tbsp prepared horseradish

Heat the oil in a Dutch oven over medium heat; add brisket and brown on both sides. Remove brisket from the pan.

Add celery, carrots and onions to the pan. Cook veggies, stirring, for 4 to 6 minutes until crisp-tender. Stir in the mushrooms, water, tomato sauce, Worcestershire sauce and horseradish.

Return brisket to the pan with the fat side up; bring to a boil. Reduce heat and simmer, covered, 2 1/2 to 3 hours until the meat is tender. Remove the meat and veggies; keep warm.

Skim and fat from the pan juices and thicken if desired.

To serve the brisket, cut diagonally across the grain into thin slices. Serve with the veggies and pan juices.

Yield: 12 servings
Per serving: 247 calories, 9 g (3 sat) fat, 8 g carbs, 33 g protein
Diabetic exchanges: 4 lean meat, 1 vegetable, 1/2 fat

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