Zinfandel-Braised Beef Brisket With Onions And Potatoes Recipe

Heat oven to 325 degrees.

In bowl, combine wine, chicken broth and tomato paste, stirring with whisk.

Heat large Dutch oven over medium-high heat. Sprinkle trimmed beef with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Coat pan with cooking spray. Add beef to pan; cook 8 minutes, browning on all sides. Remove beef from pan; cover and set aside. Add 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, sliced onions, sugar and 1 teaspoon thyme to pan.

Cook 20 minutes or until onions are tender and golden brown, stirring occasionally. Add thinly sliced 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 degrees for 1 3/4 hours.

While beef cooks, place potatoes in large bowl. Add 3/4 teaspoon salt, 1/4 teaspoon thyme, oil, oregano and red pepper; toss to coat. Arrange in single layer on jellyroll 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 degrees for 45 minutes or until beef is tender. Remove beef from oven; cover and keep warm.

Increase oven temperature to 425 degrees. Place potatoes on middle rack in oven, bake at 425 degrees 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 chopped parsley.

Nutritional analysis (per serving): 342 calories, 9.5 grams fat (3.1 grams saturated), 27.2 grams protein, 34.4 grams carbohydrates, 4.7 grams fiber, 70 mg. cholesterol, 619 mg. sodium