Zinfandel-Braised Beef Brisket With Onions and Potatoes

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READY IN: 3hrs 33mins
Recipe by ratherbeswimmin

From Cooking Light. Serving size: 3 oz. beef, 3/4 c. onion mixture and 1/2 c. potatoes. Per serving: 342 calories, 9.5 g fat, 27.2 g protein, 34.4 g carb, 4.7 g fiber, 70 mg cholesterol. Have extra wine and chicken broth available in case you need to add more during the long cooking time.

Ingredients Nutrition


  1. Preheat oven to 325°.
  2. In a bowl, combine the first 3 ingredients; stir with a whisk.
  3. Heat a large Dutch oven over medium-high heat.
  4. Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon pepper (or to taste); coat pan with cooking spray.
  5. Add beef to pan; cook 8 minutes, browning on all sides.
  6. Remove beef to a platter; cover and set aside.
  7. Add in 1/2 teaspoon salt, 1/4 teaspoon pepper, onion, sugar, and 1 teaspoon thyme to pan.
  8. Stir/saute 20 minutes or until onions are tender and golden brown.
  9. Add in garlic, carrots, and celery; stir/saute 5 minutes.
  10. Place beef on top of onion mixture; pour wine mixture over beef; cover and put in oven.
  11. Bake for 1 hour and 45 minutes.
  12. While the beef is cooking; put potatoes in a large mixing bowl; add in 3/4 teaspoon salt, 1/4 teaspoon thyme, oil, oregano, and cayenne; toss to coat.
  13. Arrange potatoes in a single layer on a jelly-roll pan coated with cooking spray.
  14. Remove beef from oven; turn beef over.
  15. Place potatoes on lower rack in oven.
  16. Cover beef and return to oven; bake for 45 minutes or until beef is tender.
  17. Remove beef from oven; cover and keep warm.
  18. Increase oven temp to 425°; place potatoes on middle oven rack; bake for 15 minutes or until crisp and edges are browned.
  19. Remove beef from pan; cut across grain into thin slices.
  20. Serve with onion mixture and potatoes.
  21. Sprinkle with parsley.

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