Zinfandel-Braised Beef Brisket with Onions and Potatoes

Zinfandel-Braised Beef Brisket with Onions and Potatoes Recipe
Becky Luigart-Stayner

Yield:

8 servings (serving size: about 3 ounces beef, 3/4 cup onion mixture, and 1/2 cup potatoes)

Recipe from

Cooking Light

Nutritional Information

Calories 342
Caloriesfromfat 25 %
Fat 9.5 g
Satfat 3.1 g
Monofat 4.6 g
Polyfat 0.5 g
Protein 27.2 g
Carbohydrate 34.4 g
Fiber 4.7 g
Cholesterol 70 mg
Iron 3.5 mg
Sodium 619 mg
Calcium 67 mg

Ingredients

2 cups zinfandel or other fruity dry red wine
1/2 cup fat-free, less-sodium chicken broth
1/4 cup tomato paste
1 (2 1/2-pound) beef brisket, trimmed
2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
8 cups sliced Walla Walla or other sweet onion (about 4 medium)
2 tablespoons sugar
1 1/4 teaspoons dried thyme, divided
6 garlic cloves, thinly sliced
2 carrots, peeled and cut into (1/2-inch-thick) slices
2 celery stalks, cut into (1/2-inch-thick) slices
1 1/2 pounds small red potatoes, cut into quarters
1 1/2 teaspoons extravirgin olive oil
1 teaspoon dried oregano
1/4 teaspoon ground red pepper
Chopped fresh parsley

Preparation

Preheat oven to 325°.

Combine first 3 ingredients, stirring with a whisk.

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.

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.

Bake at 325° for 1 3/4 hours.

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.

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.

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

Note:

David Bonom,

Cooking Light

January 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note