Zinfandel-Braised Beef Brisket with Onions and Potatoes

Zinfandel-Braised Beef Brisket with Onions and Potatoes
Photo by Becky Luigart-Stayner

Ingredients

  • ½ teaspoon freshly ground black pepper, divided
  • 1 teaspoon dried oregano
  • Cooking spray
  • 6 garlic cloves, thinly sliced
  • 1 ½ pounds small red potatoes, cut into quarters
  • Chopped fresh parsley
  • 8 cups sliced Walla Walla or other sweet onion (about 4 medium)
  • + 11 more ingredients
    • ¼ teaspoon ground red pepper
    • ½ cup fat-free, less-sodium chicken broth
    • 2 carrots, peeled and cut into (1/2-inch-thick) slices
    • 2 cups zinfandel or other fruity dry red wine
    • 2 tablespoons sugar
    • 1 ¼ teaspoons dried thyme, divided
    • 1 ½ teaspoons extravirgin olive oil
    • ¼ cup tomato paste
    • 2 celery stalks, cut into (1/2-inch-thick) slices
    • 2 teaspoons salt, divided
    • 1 (2 1/2-pound) beef brisket, trimmed

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 pa...

View full recipe at My Recipes

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