Zinfandel-Braised Beef Brisket with Onions and Potatoes

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

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Nutritional Information

Amount per serving
  • Calories: 342
  • Calories from fat: 25%
  • Fat: 9.5g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 27.2g
  • Carbohydrate: 34.4g
  • Fiber: 4.7g
  • Cholesterol: 70mg
  • Iron: 3.5mg
  • Sodium: 619mg
  • Calcium: 67mg

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

  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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