s ZINFANDEL-BRAISED BEEF BRISKET WITH ONIONS AND POTATOES ***
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s ZINFANDEL-BRAISED BEEF BRISKET WITH ONIONS AND POTATOES ***
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Ingredients
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Instructions KeyWords :beef MINUTES : ORIGIN :cooking light Instructions: *** 12-2-07 very good, used regular old wine *** 2 cups zinfandel or other fruity dry red wine 1/2 cup fat-free, less-sodium chicken broth 1/4 cup tomato paste 1 (2 1/2-pound) beef brisket, trimmed 2 teaspoons salt, divided 1/2 teaspoon freshly ground black pepper, divided Cooking spray 8 cups sliced Walla Walla or other sweet onion (about 4 medium) 2 tablespoons sugar 1 1/4 teaspoons dried thyme, divided 6 garlic cloves, thinly sliced 2 carrots, peeled and cut into (1/2-inch-thick) slices 2 celery stalks, cut into (1/2-inch-thick) slices 1 1/2 pounds small red potatoes, cut into quarters 1 1/2 teaspoons extravirgin olive oil 1 teaspoon dried oregano 1/4 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. Yield: 8 servings (serving size: about 3 ounces beef, 3/4 cup onion mixture, and 1/2 cup potatoes) CALORIES 342 (25% from fat); FAT 9.5g (sat 3.1g,mono 4.6g,poly 0.5g); PROTEIN 27.2g; CHOLESTEROL 70mg; CALCIUM 67mg; SODIUM 619mg; FIBER 4.7g; IRON 3.5mg; CARBOHYDRATE 34.4g Cooking Light, JANUARY 2005 This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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