Olive oil cooking spray
2 lb. first cut brisket, all visible fat removed
2 large cloves garlic, sliced thin
1 small carrot cut into coins
3 large onions, sliced and separated into rings
1/4 C. dry red wine
1 1/4 C. no salt added beef stock
2 bay leaves, broken
3 large sprigs thyme
freshly ground pepper
1 T. water
2 Portobello mushrooms, sliced thin
extra thyme for garnish

Preheat oven to 325° F. Coat an oven proof covered roaster with cooking spray and heat on top of the stove. Sear all sides of the meat to close it. Remove from heat. With a sharp small knife make slits in the top of the meat and push in garlic slices at 2 inch intervals. Cover with remainder of garlic, carrot coins, and 1/2 onion rings. Pour wine and stock around the beef. Add the bay leaves, thyme, and pepper to taste. Cover and roast until fork tender, about 2 1/4-2 1/2 hours, adding water if needed. While the roast is cooking, coat a nonstick skillet with cooking spray. Sauté with remaining onion rings stirring until they begin to wilt. Add water and cover. Continue to cook until they caramelize. Remove from the pan. Add the mushrooms and sauté until they are just cooked through. Remove the beef from the roaster and keep warm. Pour the sauce through a sieve into a shallow pan, mashing the solids through to thicken. Slice the meat into very thin slices across the grain and place into the sauce. When ready to serve add the mushroom-onion mixture to the sliced beef and reheat. Place onto large serving platter. Decorate with extra thyme sprigs.

Yield: 8 servings
Calories: 205
Fat: 7g
Fiber: 2g