Zinfandel-Braised Beef Brisket With Onions and Potatoes

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READY IN: 3hrs 33mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°.
  • In a bowl, combine the first 3 ingredients; stir with a whisk.
  • Heat a large Dutch oven over medium-high heat.
  • Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon pepper (or to taste); coat pan with cooking spray.
  • Add beef to pan; cook 8 minutes, browning on all sides.
  • Remove beef to a platter; cover and set aside.
  • Add in 1/2 teaspoon salt, 1/4 teaspoon pepper, onion, sugar, and 1 teaspoon thyme to pan.
  • Stir/saute 20 minutes or until onions are tender and golden brown.
  • Add in garlic, carrots, and celery; stir/saute 5 minutes.
  • Place beef on top of onion mixture; pour wine mixture over beef; cover and put in oven.
  • Bake for 1 hour and 45 minutes.
  • 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.
  • Arrange potatoes 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 and return to oven; bake for 45 minutes or until beef is tender.
  • Remove beef from oven; cover and keep warm.
  • Increase oven temp to 425°; place potatoes on middle oven rack; bake for 15 minutes or until crisp and edges are browned.
  • Remove beef from pan; cut across grain into thin slices.
  • Serve with onion mixture and potatoes.
  • Sprinkle with parsley.
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