2 cups Zinfandel or other fruity, dry red wine
½ cup low sodium chicken broth
¼ cup tomato paste
1 (2 ½ lbs.) beef brisket, trimmed, flat end
2 tsp. salt, divided
½ tsp. freshly ground black pepper, divided
8 cups sliced Walla Walla or other sweet onions (about 4 medium)
2 Tbsp. sugar
1 ¼ tsp. dried thyme, divided
6 garlic cloves, thinly sliced
2 carrots, peeled and cut into ½ inch thick slices
2 celery stalks, cut into ½ inch slices
1 ½ lbs. small red potatoes, cut into quarters
1 ½ tsp. extra virgin olive oil
1 tsp. dried oregano
¼ tsp. ground red pepper
Chopped fresh flat-leaf parsley, for garnish
Preheat oven to 325°. Combine first 3 ingredients, stirring with a whisk.
Heat a large Dutch oven over medium-high heat. Sprinkle beef with ¾ teaspoon salt and ¼ teaspoon 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 ½ teaspoon salt, ¼ teaspoon pepper, onion, sugar and 1 teaspoon thyme to pan. Cook for 20 minutes or until onions are tender and golden brown, stirring occasionally. Add garlic, carrots and celery; cook for 5 minutes, stirring occasionally. Place beef on top of onion mixture; pour wine mixture over been. Cover and place in oven. Bake at 325° for 1 ¾ hours.
While beef cooks, place potatoes in a large bowl. Add ¾ teaspoon salt, ¼ teaspoon thyme, olive 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 of oven. Cover beef; return to oven. Bake potatoes and beef at 325° for 45 minutes or until beef is tender. Remove beef from the oven; keep warm. Increase oven temperature to 425°. Place potatoes on the middle rack in oven; bake for 15 minutes or until crisp and edges are browned.
Remove beef from pan; cut across the grain unto thin slices. Serve with onion mixture and potatoes. Sprinkle with parsley.
Serves about 8.
Pairs well with Iron Hub Zinfandel.