Best 4 Braised Beef Brisket Zinfandel With Onions And Potatoes Recipes
Indulge in the exquisite flavors of braised beef brisket, a culinary masterpiece that combines the richness of red wine, the sweetness of onions, and the heartiness of potatoes. This classic dish is a symphony of textures and tastes, where the tender beef brisket melts in your mouth, while the caramelized onions and roasted potatoes add a delightful crunch and sweetness. Perfect for a special occasion or a cozy family dinner, this braised beef brisket with Zinfandel, onions, and potatoes is sure to impress.
**Other recipes you can find in the article:**
* **Red Wine Braised Beef Brisket:** This classic recipe uses red wine, beef broth, and a medley of herbs and spices to create a rich and flavorful braising liquid. The beef brisket is cooked low and slow until fall-apart tender, resulting in a dish that is both comforting and elegant.
* **Slow Cooker Braised Beef Brisket with Vegetables:** This recipe is perfect for busy weeknights or when you want to come home to a delicious meal without any hassle. Simply brown the beef brisket and vegetables in a skillet, then transfer everything to a slow cooker. Cook on low for 8-10 hours, and you'll have a tender and flavorful beef brisket that's perfect for serving over mashed potatoes or rice.
* **Braised Beef Brisket with Horseradish Cream Sauce:** This recipe adds a touch of spice to the classic braised beef brisket. The horseradish cream sauce is made with sour cream, horseradish, and Dijon mustard, and it adds a delightful tanginess to the dish. Serve the beef brisket with roasted vegetables or mashed potatoes for a complete meal.
THE ULTIMATE BRAISED BRISKET
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
- Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
- Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.
BRAISED BEEF BRISKET (ZINFANDEL) WITH ONIONS AND POTATOES RECIPE
Provided by jkwalls
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Combine first 3 ingredients, stirring with a whisk. 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 on all 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 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 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. 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
ZINFANDEL-BRAISED BEEF BRISKET WITH ONIONS AND POTATOES
From Cooking Light. Serving size: 3 oz. beef, 3/4 c. onion mixture and 1/2 c. potatoes. Per serving: 342 calories, 9.5 g fat, 27.2 g protein, 34.4 g carb, 4.7 g fiber, 70 mg cholesterol. Have extra wine and chicken broth available in case you need to add more during the long cooking time.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 3h33m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325°.
- In a bowl, combine the first 3 ingredients; stir with a whisk.
- Heat a large Dutch oven over medium-high heat.
- Sprinkle beef with 3/4 teaspoon salt and 1/4 teaspoon pepper (or to taste); coat pan with cooking spray.
- Add beef to pan; cook 8 minutes, browning on all sides.
- Remove beef to a platter; cover and set aside.
- Add in 1/2 teaspoon salt, 1/4 teaspoon pepper, onion, sugar, and 1 teaspoon thyme to pan.
- Stir/saute 20 minutes or until onions are tender and golden brown.
- Add in garlic, carrots, and celery; stir/saute 5 minutes.
- Place beef on top of onion mixture; pour wine mixture over beef; cover and put in oven.
- Bake for 1 hour and 45 minutes.
- While the beef is cooking; put potatoes in a large mixing bowl; add in 3/4 teaspoon salt, 1/4 teaspoon thyme, oil, oregano, and cayenne; toss to coat.
- Arrange potatoes 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 and return to oven; bake for 45 minutes or until beef is tender.
- Remove beef from oven; cover and keep warm.
- Increase oven temp to 425°; place potatoes on middle oven rack; bake 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 parsley.
Nutrition Facts : Calories 666.5, Fat 38.8, SaturatedFat 15.4, Cholesterol 103.5, Sodium 796.5, Carbohydrate 40.3, Fiber 5.3, Sugar 12.6, Protein 28.1
BRAISED BEEF BRISKET
Provided by Ree Drummond : Food Network
Categories main-dish
Time P1DT7h10m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
- When ready to cook, preheat the oven to 300 degrees F.
- Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices. (Barbecue sauce may be used, if preferred.)
- You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
- Brisket is great with mashed potatoes, with the juice spooned over the top. It is also great on a sandwich with melted cheese.
Tips:
- To achieve a tender and flavorful brisket, braising is the ideal cooking method. It involves browning the meat initially, then simmering it slowly in a covered pot with liquid. This technique helps break down tough connective tissues and results in fall-apart tender meat.
- Selecting the right cut of beef brisket is crucial. Look for a brisket flat or point cut, which are more suitable for braising compared to the whole brisket. These cuts contain more fat, contributing to a richer flavor and preventing the meat from drying out during cooking.
- Enhance the flavor of the brisket by creating a flavorful braising liquid. Red wine, such as Zinfandel, adds depth and complexity. Beef broth provides a savory base, while vegetables like onions, carrots, and celery contribute sweetness and aromatic notes. Herbs and spices like thyme, rosemary, and garlic elevate the overall taste profile.
- Sear the brisket before braising to develop a delicious crust and lock in the natural juices. This step adds color and enhances the meat's flavor.
- Braising time varies depending on the size and thickness of the brisket. Generally, allow 2 to 3 hours of cooking time for a 3-pound brisket. The meat is ready when it reaches an internal temperature of 200°F (93°C). Use a meat thermometer to ensure accurate measurement.
- While the brisket braises, prepare the accompanying vegetables. Onions and potatoes are classic choices that complement the beef well. Roast the vegetables in the oven or sauté them in a pan. Season them with salt, pepper, and herbs for extra flavor.
- Once the brisket and vegetables are cooked, combine them in a serving dish. Spoon the braising liquid over the meat and vegetables, ensuring they are well coated in the flavorful sauce.
Conclusion:
Braised beef brisket with Zinfandel, onions, and potatoes is a delectable and hearty dish that showcases the beauty of slow cooking. The combination of tender beef, flavorful sauce, and roasted vegetables creates a symphony of flavors that will satisfy any palate. Whether you're hosting a special occasion dinner or simply seeking a comforting meal, this recipe is sure to impress. With careful preparation and attention to detail, you'll create a dish that will leave your guests or family members craving for more.
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