Zinfandel-Braised Beef Brisket with Onions and Potatoes

This recipe comes because I bought a full beef brisket to make homemade pastrami.  Why am I making homemade pastrami?  Because I want to make my favorite sandwich and so far I haven’t been able to duplicate it.  It ‘s called the the Tiffany Fweef Salcini from the Laundry.  It’s simply pastrami, honey mustard, scallion cream cheese and jalapenos.  You’d think this would be easy to duplicate, but it was harder than I expected.  Deli pastrami doesn’t cut it and the honey mustard is sweet and kind of spicy.  The pastrami has to be homemade.  So I decided to try making it.  It’s actually not that hard.  You just need to wait for five days, then 3-4 hours after baking to get some.  I wasn’t going to make all 15 pounds into pastrami, so I decided to make something else with the remainder.

I found this recipe from MyRecipes called Zinfandel-Braised Beef Brisket with Onions and Potatoes. I wanted to do something a little bit different with it.  This reminds me of my favorite pot roast recipe.  I disagree a bit on the calorie calculation.  The original recipe states it at 342 calories.  My calculation comes out a bit higher.  I’m going to go with that because beef brisket is a pretty fatty piece of meat and I don’t want to underestimate the calories.  Here are the original stats according to my calculation.

  • 623 Calories
  • 39g Fat
  • 103mg Cholesterol
  • 730mg Sodium
  • 1046mg Potassium
  • 34g Carbohydrate
  • 28g Protein
  • 55% Vitamin A
  • 31% Vitamin C
  • 4% Calcium
  • 21% Iron

Here’s what I changed in this recipe:

  • I deleted the added salt.
  • I deleted the tomato paste.
  • I increased the servings from 8 to 18.
  • I added one cup of lentils to stretch the protein.
  • I replaced the red potato with butternut squash to increase the vitamin A.
  • I deleted the olive oil to save calories
  • I reduced the onions to two to save calories.
  • I reduced the amount of zinfandel to one cup to save calories
  • I reduced the amount of beef to 2 pounds.
  • I added in Brussels sprouts to increase the vitamin C.

Here are the final stats:

  • 304 Calories
  • 16g Fat
  • 41mg Cholesterol
  • 76mg Sodium
  • 725mg Potassium
  • 29g Carbohydrate
  • 18g Protein
  • 126% Vitamin A
  • 138% Vitamin C
  • 4% Calcium
  • 23% Iron

Here is the final recipe:

Zinfandel-Braised Beef Brisket with Onions and Butternut Squash

Serves 16

  • 1 cup zinfandel or other fruity dry red wine
  • 4 cup fat-free, less-sodium chicken broth
  • 2 pounds beef brisket, trimmed
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 sweet onions
  • 2 tablespoons sugar
  • 1 1/4 teaspoons dried thyme, divided
  • 6 garlic cloves, thinly sliced
  • 2 carrots, peeled and cut into (1/2-inch-thick) slices
  • 2 celery stalks, cut into (1/2-inch-thick) slices
  • 1 1/2 pounds butternut squash, cut into 1 inch cubes
  • 2 cups brown lentils
  • 3 pounds Brussels Sprouts
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground red pepper
  • Chopped fresh parsley
  1. Preheat oven to 325°.
  2. Combine first 2 ingredients, stirring with a whisk.
  3. Heat a large Dutch oven over medium-high heat. Sprinkle beef with 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.
  4. Add 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.
  5. Bake at 325° for 1 3/4 hours.
  6. While beef mixture cooks, place butternut squash and spouts in a large bowl. Add 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.
  7. Remove beef from oven; turn beef over. Place butternut squash and sprouts on lower rack in oven. Add lentils to the pot and cover; return to oven. Bake potatoes and beef at 325° for 45 minutes or until beef is tender and the lentils are cooked. Remove beef from oven; cover and keep warm. Increase oven temperature to 425°. Place squash and sprouts on middle rack in oven; bake at 425° for 15 minutes or until crisp and edges are browned.
  8. Remove beef from pan; cut across the grain into thin slices. Serve with onion mixture, squash and sprouts. Sprinkle with parsley.

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