Zinfandel-Braised Beef Brisket with Onions and Potatoes

342 Calories per serving

Zinfandel-Braised Beef Brisket with Onions and Potatoes

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  • 2 cups zinfandel or other fruity dry red wine

  • ½ cup fat-free, less-sodium chicken broth

  • ¼ cup tomato paste

  • 1 (2½-pound) beef brisket, trimmed

  • 2 teaspoons salt, divided

  • ½ teaspoon freshly ground black pepper, divided

  • Cooking spray

  • 8 cups sliced Walla Walla or other sweet onion (about 4 medium)

  • 2 tablespoons sugar

  • 1¼ teaspoons 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-thick) slices

  • 1½ pounds small red potatoes, cut into quarters

  • 1½ teaspoons extravirgin olive oil

  • 1 teaspoon dried oregano

  • ¼ teaspoon ground red pepper

  • Chopped fresh parsley


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.


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