Zinfandel-Braised Beef Brisket With Onions And Potatoes - cooking recipe

Ingredients

2 cups red Zinfandel wine
1/2 cup fat-free chicken broth
1/4 cup tomato paste
1 (2 1/2 lb) beef brisket, trimmed
2 teaspoons salt, divided
1/2 teaspoon fresh ground black pepper, divided
8 cups sliced walla walla onions (or other sweet onion)
2 tablespoons sugar
1 1/4 teaspoons dried thyme, divided
6 garlic cloves, thinly sliced
2 carrots, cut into 1/2-inch slices
2 celery ribs, cut into 1/2-inch slices
1 1/2 lbs small red potatoes, cut into quarters
1 1/2 teaspoons extra virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
chopped fresh parsley

Preparation

Preheat oven to 325\u00b0.
In a bowl, combine the first 3 ingredients; stir with a whisk.
Heat a large Dutch oven over medium-high heat.
Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon pepper (or to taste); coat pan with cooking spray.
Add beef to pan; cook 8 minutes, browning on all sides.
Remove beef to a platter; cover and set aside.
Add in 1/2 teaspoon salt, 1/4 teaspoon pepper, onion, sugar, and 1 teaspoon thyme to pan.
Stir/saute 20 minutes or until onions are tender and golden brown.
Add in garlic, carrots, and celery; stir/saute 5 minutes.
Place beef on top of onion mixture; pour wine mixture over beef; cover and put in oven.
Bake for 1 hour and 45 minutes.
While the beef is cooking; put potatoes in a large mixing bowl; add in 3/4 teaspoon salt, 1/4 teaspoon thyme, oil, oregano, and cayenne; toss to coat.
Arrange potatoes 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 and return to oven; bake for 45 minutes or until beef is tender.
Remove beef from oven; cover and keep warm.
Increase oven temp to 425\u00b0; place potatoes on middle oven rack; bake for 15 minutes or until crisp and edges are browned.
Remove beef from pan; cut across grain into thin slices.
Serve with onion mixture and potatoes.
Sprinkle with parsley.