Recipes out of the Blond Box

Another one of the quintet of brisket recipes, all based on the same basic recipe. They are:

Home-Style Stew
Smoky;
Texas Chili
Five-Spice Style. 

1 beef brisket, approximately 3 pounds
1 teaspoon Italian seasoning
1 teaspoon salt
½ teaspoon black pepper
1 large onion, chopped
4 cloves garlic, chopped
2 cans (14.5 ounces each) Italian-seasoned diced tomatoes
¼ cup balsamic vinegar
2 Italian frying peppers, or cubanelle peppers, sliced

Cooked pasta (pappardelle, or your choice)
Parmesan cheese

Rub brisket with Italian seasoning, salt and pepper; place in crockpot. Scatter chopped onion and garlic over the meat.

In medium bowl, mix tomatoes, balsamic vinegar, and sliced peppers; pour over meat. Cover and cook on low, 9 hours or high, 6 hours.

Remove brisket. Cool slightly and slice or shred, then stir back into the sauce.

Serve over pasta, topped with cheese.