Braised Beef Brisket Zinfandel With Onions And Potatoes Recipes

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BRAISED BEEF BRISKET (ZINFANDEL) WITH ONIONS AND POTATOES RECIPE



Braised Beef Brisket (Zinfandel) with Onions and Potatoes Recipe image

Provided by jkwalls

Number Of Ingredients 18

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
2 celery stalks, cut into (1/2-inch-thick) slices
1 1/2 pounds small red potatoes, cut into quarters
1 1/2 teaspoons extravirgin olive oil
1 teaspoon dried oregano
1/4 teaspoon ground red pepper
Chopped fresh parsley

Steps:

  • Preheat oven to 325°. Combine first 3 ingredients, stirring with a whisk. 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. 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. Bake at 325° for 1 3/4 hours. 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. 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. 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. Remove beef from pan; cut across the grain into thin slices. Serve with onion mixture and potatoes. Sprinkle with parsley

ZINFANDEL-BRAISED BEEF BRISKET WITH ONIONS AND POTATOES



Zinfandel-Braised Beef Brisket With Onions and Potatoes image

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.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 3h33m

Yield 8 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 666.5, Fat 38.8, SaturatedFat 15.4, Cholesterol 103.5, Sodium 796.5, Carbohydrate 40.3, Fiber 5.3, Sugar 12.6, Protein 28.1

ONION-BRAISED BEEF BRISKET(ATK)



Onion-Braised Beef Brisket(ATK) image

This recipe requires a few hours of unattended cooking. It also requires advance preparation. After cooking, the brisket must stand overnight in the braising liquid that later becomes the sauce; this helps to keep the brisket moist and flavorful. Defatting the sauce is essential. If the fat has congealed into a layer on top of the sauce, it can be easily removed while cold. Sometimes, however, fragments of solid fat are dispersed throughout the sauce; in this case, the sauce should be skimmed of fat after reheating. If you prefer a spicy sauce, increase the amount of cayenne to 1/4 teaspoon. You will need 18-inch-wide heavy-duty foil for this recipe. If you own an electric knife, it will make easy work of slicing the cold brisket. Good accompaniments to braised brisket include mashed potatoes and egg noodles. For a Passover menu, substitute matzo meal or potato starch for the flour.

Provided by Coppercloud

Categories     Meat

Time 5h20m

Yield 1 brisket, 4-6 serving(s)

Number Of Ingredients 15

4 -5 lbs beef brisket, flat cut preferred
salt & fresh ground pepper
vegetable oil
3 large onions, halved and sliced 1/2 inch thick (about 2 1/2 pounds)
1 tablespoon brown sugar
3 garlic cloves, medium size minced-pressed through garlic press (about 1 tablespoon)
1 tablespoon tomato paste
1 tablespoon paprika
1/8 teaspoon cayenne pepper
2 tablespoons all-purpose flour
1 cup low sodium chicken broth
1 cup dry red wine
3 bay leaves
3 sprigs fresh thyme
2 teaspoons cider vinegar (to season sauce before serving)

Steps:

  • Adjust oven rack to lower-middle position; heat oven to 300 degrees. Line 13 by 9-inch baking dish with two 24-inch-long sheets of 18-inch-wide heavy-duty foil, positioning sheets perpendicular to each other and allowing excess foil to extend beyond edges of pan. Pat brisket dry with paper towels. Place brisket fat side up on cutting board; using dinner fork, poke holes in meat through fat layer about 1 inch apart. Season both sides of brisket liberally with salt and pepper.
  • Heat 1 teaspoon oil in 12-inch skillet over medium-high heat until oil just begins to smoke. Place brisket fat side up in skillet (brisket may climb up sides of skillet); weight brisket with heavy Dutch oven or cast-iron skillet and cook until well browned, about 7 minutes. Remove Dutch oven; using tongs, flip brisket and cook on second side without weight until well browned, about 7 minutes longer. Transfer brisket to platter.
  • Pour off all but 1 tablespoon fat from pan (or, if brisket was lean, add enough oil to fat in skillet to equal 1 tablespoon); stir in onions, sugar, and 1/4 teaspoon salt and cook over medium-high heat, stirring occasionally, until onions are softened and golden, 10 to 12 minutes. Add garlic and cook, stirring frequently, until fragrant, about 1 minute; add tomato paste and cook, stirring to combine, until paste darkens, about 2 minutes. Add paprika and cayenne and cook, stirring constantly, until fragrant, about 1 minute. Sprinkle flour over onions and cook, stirring constantly, until well combined, about 2 minutes. Add broth, wine, bay, and thyme, stirring to scrape up browned bits from pan; bring to simmer and simmer about 5 minutes to fully thicken.
  • Pour sauce and onions into foil-lined baking dish. Nestle brisket, fat side up, in sauce and onions. Fold foil extensions over and seal (do not tightly crimp foil because foil must later be opened to test for doneness) Place in oven and cook until fork can be inserted into and removed from center of brisket with no resistance, 3 1/2 to 4 hours (when testing for doneness, open foil with caution as contents will be steaming). Carefully open foil and let brisket cool at room temperature for 20 to 30 minutes.
  • Transfer brisket to large bowl; set mesh strainer over bowl and strain sauce over brisket. Discard bay and thyme from onions and transfer onions to small bowl. Cover both bowls with plastic wrap, cut vents in plastic with paring knife, and refrigerate overnight.
  • About 45 minutes before serving, adjust oven rack to lower-middle position; heat oven to 350 degrees. While oven heats, transfer cold brisket to cutting board. Scrape off and discard any congealed fat from sauce, then transfer sauce to medium saucepan and heat over medium heat until warm, skimming any fat on surface with wide shallow spoon (you should have about 2 cups sauce without onions; if necessary, simmer sauce over medium-high heat until reduced to 2 cups). While sauce heats, use chef's or carving knife to slice brisket against grain into 1/4-inch-thick slices, trimming and discarding any excess fat, if desired; place slices in 13 by 9-inch baking dish. Stir reserved onions and vinegar into warmed sauce and adjust seasoning with salt and pepper. Pour sauce over brisket slices, cover baking dish with foil, and bake until heated through, 25 to 30 minutes. Serve immediately.
  • To Make and Serve the Brisket on the Same Day: If you would like to make and serve the brisket on the same day, after removing the brisket from the oven in step 4, reseal the foil and let the brisket stand at room temperature for an hour. Then transfer the brisket to a cutting board and continue with the recipe to strain, defat, and reheat the sauce and slice the meat; because the brisket will still be hot, there will be no need to put it back into the oven once the reheated sauce is poured over it.

Nutrition Facts : Calories 846.7, Fat 34.2, SaturatedFat 11.9, Cholesterol 281.2, Sodium 417.6, Carbohydrate 21.5, Fiber 2.9, Sugar 9.3, Protein 97.4

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