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Zinfandel-Braised Beef Brisket with Onions and Potatoes

  • 8servings
  • 342calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups zinfandel or other fruity dry red wine

  2. 1/2 cup fat-free, less-sodium chicken broth

  3. 1/4 cup tomato paste

  4. 1 (2 1/2-pound) beef brisket, trimmed

  5. 2 teaspoons salt, divided

  6. 1/2 teaspoon freshly ground black pepper, divided

  7. Cooking spray

  8. 8 cups sliced Walla Walla or other sweet onion (about 4 medium)

  9. 2 tablespoons sugar

  10. 1 1/4 teaspoons dried thyme, divided

  11. 6 garlic cloves, thinly sliced

  12. 2 carrots, peeled and cut into (1/2-inch-thick) slices

  13. 2 celery stalks, cut into (1/2-inch-thick) slices

  14. 1 1/2 pounds small red potatoes, cut into quarters

  15. 1 1/2 teaspoons extravirgin olive oil

  16. 1 teaspoon dried oregano

  17. 1/4 teaspoon ground red pepper

  18. Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325°.

  2. Combine first 3 ingredients, stirring with a whisk.

  3. Heat a large Dutch oven over medium-high heat. Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Coat pan with cooking spray. Add beef to pan; cook for 8 minutes, browning on all sides. Remove beef from pan; cover and set aside.

  4. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, onion, sugar, and 1 teaspoon thyme to pan. Cook 20 minutes or until onions are tender and golden brown, stirring occasionally. Add garlic, carrots, and celery; cook 5 minutes, stirring occasionally. Place beef on top of onion mixture; pour wine mixture over beef. Cover and place in oven.

  5. Bake at 325° for 1 3/4 hours.

  6. While beef mixture cooks, place potatoes in a large bowl. Add 3/4 teaspoon salt, 1/4 teaspoon thyme, oil, oregano, and red pepper; toss to coat. Arrange in a single layer on a jelly-roll pan coated with cooking spray.

  7. Remove beef from oven; turn beef over. Place potatoes on lower rack in oven. Cover beef; return to oven. Bake potatoes and beef at 325° for 45 minutes or until beef is tender. Remove beef from oven; cover and keep warm. Increase oven temperature to 425°. Place potatoes on middle rack in oven; bake at 425° for 15 minutes or until crisp and edges are browned.

  8. Remove beef from pan; cut across the grain into thin slices. Serve with onion mixture and potatoes. Sprinkle with parsley.

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