Zinfandel-Braised Beef Brisket With Onions And Potatoes Recipe

Name: Zinfandel-Braised Beef Brisket With Onions And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 325u00b0.
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 425u00b0; 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.

740

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Zinfandel-Braised Beef Brisket With Onions And Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zinfandel-Braised Beef Brisket With Onions And Potatoes

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