Alton Brown recommends low and slow for braising so we lowered the oven temp to 220 and cooked it for about 6 hours, turning over several times during cooking (until it looked like it would fall apart, which it did!). I used a 3# buffalo shoulder clod, upped the wine/broth mixture by 50%, threw in a few more celery & carrots, but left onions at 4. While the meat rested I made simple mashed spuds and reduced the liquid/veggies (25 min high heat). Result? Tender, moist, fork-tender meat and thich, rich, luscious 'gravy'. Leftovers were even better!
Zinfandel-Braised Beef Brisket with Onions and Potatoes
Comments and Reviews 1-10 of 12
TracyVision Posted: 10/28/09
shankoene Posted: 10/02/10
I only used about half of the onions since that is all I had on hand. Otherwise, I made the recipe exactly as stated. It was sensational - much better than I expected especially since I am not a huge fan of brisket. Enjoyed leftovers on homemade buns with sauce poured over the meat.
KellyV Posted: 12/18/10
Served this to RAVE reviews. The meat was melt-in-your mouth tender. Great for special occasions. Doubled the recipe. Will definitely server again.
MaraJade Posted: 02/01/09
The only reason this isn't five stars was because I found the sauce very sweet from all the onions. Next time, I'll cut out at least one of the onions.
VJCB13 Posted: 11/02/09
Wow! A+!!! The sauce was absolutely delicious. Total comfort food. Watch out for the preparation time: almost 4 hours... but most of that is simply oven time. Great for a lazy Sunday afternoon.
Darcy811 Posted: 03/05/10
College Inn broth tastes great! It uses only the highest quality ingredients, plump chicken or tender beef, perfect vegetables, and just the right herbs and spices. This message is being posted on behalf of Del Monte and we hope that it is of interest for you.
steponme Posted: 11/09/10
Mmmmm!!! There's nothing like stewing, chili and braising for fall/winter. As another reviewer stated "this turned out much better than expected" absolutly, delicious.
heidigisela Posted: 04/30/10
It was easy to make and came out so well, that I had to share the recipe with everyone on facebook:)
goodcooksrock Posted: 12/02/10
I didn't have the zinfandel so I used a combination of bourbon, vodka, tequila and vanilla extract for depth. Also I added a jar of chopped jalepenos and 4 Tbsp cayenne for extra-kick. We like spicey at our house. The boys adored it - boy were they happy with the goosed up gravy! Two year old Amy cried but she is not adjusted to spicey yet but she will be. And my hubby Chunky Fred was in spicey heaven with the sweat pouring off his head. Yummo and thanks for this great recipe!!!
Marcianno Posted: 09/08/11
My goodness! This is the first roast I have ever made, and it was yummy. Thank you Cooking Light! I did not have a bottle of Zin, so I grabbed the only red I had in the house which was a dry Sherry. The roast was yummy and those potatoes were fabulous. My daughter and I have left overs tomorrow for a wrap sandwich and juice to dip into. Very solid recipe!
ButlerD Posted: 11/13/11
Chose this recipe because of all the rave reviews, however, I can't agree. Loved the sauce although there was too much of it. The meat tasted like boiled beef. I guess I just don't like such a fatty cut of meat. I am considering trying to adapt the recipe to a different cut or maybe even some sort of stew dish. I didn't use the potatoes because I thought the sauce would be so good on rice, and it was. For all the trouble this dish was to prepare, I have had much better, less complicated, pot roast. My husband said toss the recipe, and I pretty much agree. I would certainly never serve it to guests!
CookingLady Posted: 02/03/12
Followed the recipe exactly, except I let it cook 30 minutes longer. My family really liked this, even the 7-year old who does not like onions. However, I thought it was a bit too sweet and had many onions. I kept wondering how I could improve it next time, hence, I just can't give it 5 stars.