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Red Wine-Braised Beef Brisket with Onions

Submitted by LyricFox

Ingredients

2 tablespoons olive oil (divided)
2 cups dry red wine
1/2 cup fat-free, less-sodium chicken broth or water
1/4 cup tomato paste
1 (2 1/2-pound) beef brisket, trimmed
Salt (to taste)
Black pepper (to taste)
8 cups sliced sweet onion (about 4 medium)
2 tablespoons sugar
1 teaspoons dried thyme
6 garlic cloves, minced
2 carrots, peeled and cut into (1/2-inch-thick) slices
2 celery stalks, cut into (1/2-inch-thick) slices

Directions

Preheat oven to 325°.

Combine first 3 ingredients, stirring with a whisk.

Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Sprinkle beef with salt and teaspoon black pepper. Add beef to pan and brown on all sides. Remove beef from pan.

Add onions, 1/2 teaspoon salt, 1/4 teaspoon black pepper, sugar, and 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 2 hours.

Remove beef from oven; turn beef over. Return to oven and bake for another hour.

Allow beef to rest for 10 minutes, and then remove it from pan; cut across the grain into thin slices. Serve with onion mixture

Yield: 6-8 servings