Zinfandel – Braised Beef Brisket with Onions and Potatoes

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Greeting from FL, I am spending time with my brother. I will meet Samantha and Mark in Orlando on Tuesday for a pharmacy conference. I have been having a great time. This weather is making me anxious for spring to come to the midwest. I loaded some photos on here before I left so I could post a couple of times while I am gone.

I found this recipe in one of my Cooking Light Cook Books.  It is a perfect meal for a cold day….and it has to be healthy, it was in Cooking Light 😉

Zinfandel – Braised Beef Brisket with Onions and Potatoes

  • 2 cups zinfandel or other fruity dry red wine
  • 1/2 cup fat-free, less-sodium chicken broth
  • 1/4 cup tomato paste
  • 1 (2 1/2-pound) beef brisket, trimmed
  • 2 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 8 cups sliced Walla Walla or other sweet onion (about 4 medium)
  • 2 tablespoons sugar
  • 1 1/4 teaspoons dried thyme, divided
  • 6 garlic cloves, thinly sliced
  • 2 carrots, peeled and cut into (1/2-inch-thick) slices (I used baby carrots)
  • 2 celery stalks, cut into (1/2-inch-thick) slices
  • 1 1/2 pounds small red potatoes, cut into quarters
  • 1 1/2 teaspoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground red pepper
  • Chopped fresh parsley
  1. Preheat oven to 325°.
  2. Combine first 3 ingredients, stirring with a whisk.
  3. Heat a large Dutch oven over medium-high heat. Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Coat pan with cooking spray. Add beef to pan; cook for 8 minutes, browning on all sides. Remove beef from pan; cover and set aside.
  4. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, onion, sugar, and 1 teaspoon thyme to pan. Cook 20 minutes or until onions are tender and golden brown, stirring occasionally. Add garlic, carrots, and celery; cook 5 minutes, stirring occasionally. Place beef on top of onion mixture; pour wine mixture over beef. Cover and place in oven.
  5. Bake at 325° for 1 3/4 hours.

6.  While beef mixture cooks, place potatoes in a large bowl. Add 3/4 teaspoon salt, 1/4 teaspoon thyme, oil, oregano, and red pepper; toss to coat. Arrange in a single layer on a jelly-roll pan coated with cooking spray.

7.   Remove beef from oven; turn beef over. Place potatoes on lower rack in oven. Cover beef; return to oven. Bake potatoes and beef at 325° for 45 minutes or until beef is tender.

 8.   Remove beef from oven; cover and keep warm. Increase oven temperature to 425°. Place potatoes on middle rack in oven; bake at 425° for 15 minutes or until crisp and edges are browned.

9.   Remove beef from pan; cut across the grain into thin slices. Serve with onion mixture and potatoes. Sprinkle with parsley.

Note: I could not find brisket, so I went to Food Subs website. They said I could use a bottom round roast instead. That is what I used.

Ingredient Line Up.

Combine wine, chicken broth and tomato paste.

Sprinkle beef with salt and pepper. Add beef to pan, browning on all sides.

Remove beef from pan; add seasoned onions.

Cook until tender.

Add celery and carrots. Cook for 5 minutes.

Place beef on top of onion mixure; pour wine mixture over the beef. Cover and place in oven.

While beef is cooking, place potatoes (I added some carrots) in a bowl. Toss with seasonings.

Place in oven with the beef and and cook until tender.

Remove from oven when tender. Slice into thin slices.

Zinfandel – Braised Beef Brisket with Onions and Potatoes

 The potatoes were good, but I think this would have been really good with mashed potatoes. This dish tasted even better the next day.

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