Zinfandel-Braised Beef Brisket With Onions and Potatoes

Submitted 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."

 

• Ready In: 3hrs 33mins
• Ingredients: 17
• Serves: 8

ingredients

• 2 cups red Zinfandel wine
• 1⁄2 cup fat-free chicken broth
• 1⁄4 cup tomato paste
• 1 (2 1/2 lb) beef brisket, trimmed
• 2 teaspoons salt, divided
• 1⁄2 teaspoon fresh ground black pepper, divided
• 8 cups sliced walla walla onions (or other sweet onion)
• 2 tablespoons sugar
• 1 1⁄4 teaspoons dried thyme, divided
• 6 garlic cloves, thinly sliced
• 2 carrots, cut into 1/2-inch slices
• 2 celery ribs, cut into 1/2-inch slices
• 1 1⁄2 lbs small red potatoes, cut into quarters
• 1 1⁄2 teaspoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1⁄4 teaspoon cayenne pepper
• chopped fresh parsley

directions

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.