Zinfandel-Braised Beef Brisket with Onions and Potatoes

2 cups zinfandel or other fruity dry red wine
1/2 cup chicken broth
1/4 cup tomato paste
2½lbs. beef brisket, trimmed
2 tsp. salt
4 medium onions, sliced
2 tbsp. sugar
1¼ tsp. thyme
6 garlic cloves, thinly sliced
2 carrots, peeled and cut into slices
2 celery stalks, cut into slices
1½lbs. small red potatoes, cut into quarters
1½ tsp. olive oil
1 tsp. oregano
1/4 tsp. red pepper
Chopped fresh parsley

Combine first 3 ingredients, stirring with a whisk.

Heat a large Dutch oven over medium-high heat. Sprinkle beef with 3/4 tsp. salt.
Coat pan with 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 tsp. salt, onion, sugar, and 1 tsp. 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 wine mixture over beef. Cover and place in oven.

Bake at 325° for 1-3/4 hours.

While beef mixture cooks, place potatoes in a large bowl. Add 3/4 tsp. salt,
1/4 tsp. thyme, oil, oregano, and red pepper; toss to coat. Arrange 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; return to oven. Bake potatoes and beef at 325° for 45 minutes
or until beef is tender. Remove beef from oven; cover and keep warm.
Increase oven temperature to 425°. Place potatoes on middle rack in oven;
bake at 425° for 15 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.

8 servings