I’m linking with my favorite Tuesday Foodies at at Tasty Tuesday , Tempt Your Tummy Tuesday and Tuesdays at the Table. Thank you Jen, Lisa and Cole for hosting these lovely events each week. Check out ALL the great recipes posted.
I am continuing my quest to eat somewhat lighter this week in anticipation of next weeks feasting. Again, I’ve gone to my favorite source of lighter recipes, Cooking Light. This brisket is melt in your mouth (as brisket should be). I served it with a simple romaine salad with red pears, walnuts and crumbled blue cheese and for those who could afford such calories, homemade bread was also offered. The brisket is 340 calories per serving.
Zinfandel-Braised Beef Brisket
2 cups zinfandel or other fruity, dry red wine
½ cup fat-free, reduced-sodium chicken broth
¼ cup tomato paste
1 (2 ½ -pound) beef brisket, trimmed
2 teaspoons salt (divided use)
2 teaspoon freshly ground black pepper (divided use)
Nonstick cooking spray
8 cups sliced sweet onion (about 4 medium)
2 tablespoons sugar
2 teaspoons dried thyme (divided use)
6 garlic cloves, thinly sliced
2 carrots, peeled and cut into ( ½ -inch) slices
2 celery stalks, cut into ( ½ -inch thick) slices
1-1/2 pounds small red potatoes, cut into quarters
1-1/2 teaspoons extra-virgin olive oil
1 teaspoon dried oregano
¼ teaspoon ground red pepper
Chopped fresh parsley
Preheat oven to 325 F. 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 cooking spray. Add beef to pan; cook for 8 minutes, browning both 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 on stovetop 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. Roast in the oven for 1-3/4 hours. While the beef 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 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 continue roasting beef at 325 F for 45 minutes, or until beef is tender. Remove beef from oven; cover and keep warm. Increase oven temperature to 425 F. Place potatoes on middle rack in oven, bake 15 minutes longer, 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. Makes 8 servings (about 3 ounces beef, 3/4 cup onion mixture and 1/2 cup potatoes).