Name: Zinfandel-Braised Beef Brisket with Onions and Potatoes and Zinfandel
Ingredients: 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); Cooking spray; 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)

By Shelley Mitchell

Beef, Recipes

Zinfandel-Braised Beef Brisket with Onions and Potatoes and Zinfandel

20 Jan

Zinfandel-Braised Beef Brisket with Onions and Potatoes and Zinfandel

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Ingredients

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
Cooking spray
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

Instructions

Preheat oven to 325°. Combine the 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 the 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 the oven; turn beef over. Place potatoes on the lower rack of the 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 the oven; bake 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.
Serves about 8.
Pairs well with Iron Hub Zinfandel.