Zinfandel-braised Beef Brisket With Onions And Potatoes

ZINFANDEL-BRAISED BEEF BRISKET WITH ONIONS AND POTATOES

2 cups zinfandel or other fruity dry red wine
1/2 cup fat-free, reduced-sodium chicken broth
1/4 cup tomato paste
1 21/2-pound beef brisket, trimmed
2 teaspoons salt (divided)
1/2 teaspoon freshly ground black pepper (divided)
8 cups sliced Walla Walla or other sweet onions (about 4 medium)
2 tablespoons granulated sugar
11/4 teaspoons dried thyme (divided)
6 garlic cloves, thinly sliced
2 carrots, peeled and cut into 1/2-inch slices
2 celery stalks, cut into 1/2-inch slices
11/2 pounds small red potatoes, cut into quarters
11/2 teaspoons extra-virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Chopped fresh parsley

Preheat the oven to 325 degrees.

In a medium bowl, combine wine, chicken broth and tomato paste, stirring with a whisk; set aside.

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 nonstick 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, remaining 1/4 teaspoon black pepper, onions, 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 reserved wine mixture over beef; and cover pot. Bake for 1 hour and 45 minutes.

While the beef cooks, place potatoes in a large bowl. Add remaining 3/4 teaspoon salt, remaining 1/4 teaspoon thyme, olive oil, oregano and cayenne; toss to coat. Arrange in a single layer on a jellyroll pan coated with nonstick 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 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 and bake for 15 more 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.