Zinfandel-Braised Beef Brisket with Onions and Potatoes

Ingredients

• 2.5 pound brisket trimmed
• 0.5 teaspoon pepper black divided freshly ground
• 2  carrots peeled cut into (1/2-inch-thick) slices
• 2  celery stalks cut into (1/2-inch-thick) slices
• 1.3 teaspoons thyme leaves dried divided
• 1.5 teaspoons olive oil extravirgin
• 0.5 cup less-sodium chicken broth fat-free
• 8 servings parsley fresh chopped
• 6  garlic cloves thinly sliced
• 0.3 teaspoon ground pepper red
• 1 teaspoon oregano dried
• 1.5 pounds potatoes red cut into quarters
• 2 teaspoons salt divided
• 2 tablespoons sugar 
• 0.3 cup tomato paste 
• 8 cups walla walla sweet sliced ( 4 medium)
• 2 cups red wine dry red fruity

Equipment

• bowl
• frying pan
• oven
• whisk
• dutch oven

Directions

1. Preheat oven to 32
2. Combine first 3 ingredients, stirring with a whisk.
3. Heat a large Dutch oven over medium-high heat.
4. Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Coat pan with cooking spray.
5. Add beef to pan; cook for 8 minutes, browning on all sides.
6. Remove beef from pan; cover and set aside.
7. 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.
8. Add garlic, carrots, and celery; cook 5 minutes, stirring occasionally.
9. Place beef on top of onion mixture; pour wine mixture over beef. Cover and place in oven.
10. Bake at 325 for 1 3/4 hours.
11. While beef mixture cooks, place potatoes in a large bowl.
12. 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.
13. Remove beef from oven; turn beef over.
14. Place potatoes on lower rack in oven. Cover beef; return to oven.
15. Bake potatoes and beef at 325 for 45 minutes or until beef is tender.
16. Remove beef from oven; cover and keep warm. Increase oven temperature to 42
17. Place potatoes on middle rack in oven; bake at 425 for 15 minutes or until crisp and edges are browned.
18. Remove beef from pan; cut across the grain into thin slices.
19. Serve with onion mixture and potatoes.
20. Sprinkle with parsley.