Zinfandel Braised Beef Brisket With Onions And Potatoes Recipes

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

Ingredients

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

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

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

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