Perfect for lunch or dinner on a rainy winter day.
Vinegar-Braised Beef with Thyme, Carrots, and Onions
You can do much of the work for this dish a day ahead. Prepare the recipe up to straining the cooking liquid in Step 4. Combine the strained liquid and beef, refrigerate for up to a day, skim the solidified fat from the surface, and continue with Step 5. Cabernet Sauvignon vinegar is a good choice to balance the fruity wine. Although 1/2 cup vinegar sounds like a lot, it's not overpowering; vinegar loses much of its pungency when heated.
More From Cooking Light
- Calories: 327
- Calories from fat: 26%
- Fat: 9.3g
- Saturated fat: 2.8g
- Monounsaturated fat: 4.4g
- Polyunsaturated fat: 0.6g
- Protein: 41.5g
- Carbohydrate: 16.4g
- Fiber: 3.9g
- Cholesterol: 113mg
- Iron: 4.2mg
- Sodium: 375mg
- Calcium: 57mg
- 1 tablespoon minced fresh thyme
- 1 large garlic clove, minced
- 1 (3 1/2-pound) beef brisket, trimmed
- 2 teaspoons olive oil, divided
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 3 cups low-salt beef broth
- 1/2 cup Merlot or other fruity red wine
- 1/2 cup red wine vinegar
- 1 bay leaf
- 1 pound baby carrots with tops
- 1 pound cipollini or pearl onions, peeled
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- Preheat oven to 350°.
- Combine 1 tablespoon thyme and garlic. Make 12 small slits on outside of beef, and stuff each with about 1/4 teaspoon garlic mixture. Rub beef with 1 teaspoon oil. Sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Heat a large ovenproof nonstick skillet over medium-high heat. Add beef; cook 2 minutes on all sides or until browned. Remove from pan. Add the chopped onion, chopped carrot, and celery to pan; sauté 6 minutes. Add 1/2 teaspoon salt, broth, wine, vinegar, and bay leaf; bring to a boil. Return beef to pan. Cover and place pan in oven. Bake at 350° for 1 hour. Reduce heat to 325°; turn beef. Cover and bake for an additional 90 minutes or until tender, turning beef twice. Remove beef from pan.
- Drain cooking liquid through a sieve into a bowl, pressing down on vegetables to extract liquid. Discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a bowl, stopping before fat layer reaches opening; discard fat.
- Trim all but 1 inch from green tops of baby carrots. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add cipollini onions; sauté 3 minutes or until browned. Add beef, cooking liquid, and baby carrots; bring to a boil. Cover and bake at 350° for 1 hour, turning once. Sprinkle with parsley and 1 teaspoon thyme. Serve the beef with vegetables and sauce.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This