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Plymouth, CA 95669

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Zinfandel-Braised Beef Brisket with Onions and Potatoes and Zinfandel

zinfandel braised beef brisket

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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


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.