 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
|
Not only does this recipe make tasty use of any leftover brisket, it also cooks up in one pot, making cleanup a cinch. Fire-roasted tomatoes and your favorite barbecue sauce make this a bona-fide belly warmer! âMargie Williams, Mt. Juliet, Tennessee Ingredients:
1 cup halved fresh mushrooms |
2 celery ribs, thinly sliced |
1 medium sweet yellow pepper, cut into 1-inch pieces |
1 medium onion, chopped |
1 tablespoon olive oil |
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained |
2 cups cubed cooked beef brisket |
1 cup beef broth |
3/4 cup uncooked orzo pasta |
1/2 cup barbecue sauce |
1 teaspoon dried oregano |
Directions:
1. Saute the mushrooms, celery, pepper and onion in oil in a Dutch oven until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until pasta is tender. Yield: 5 servings.
|
|