Nutritional Information
CALORIES: 327
FAT 9.3g
PROTEIN 41.5g
CARBOHYDRATES 16.4g
FIBER 3.9g
CHOLESTEROL 113mg
IRON 4.2g
SODIUM 375mg
CALCIUM 57mg
Vinegar-Braised Beef With Thyme, Carrots, And Onions
 "You can do much of the work for this dish a day ahead. Prepare the recipe up to straining the cooking liquid in Step 4. Return the strained liquid and beef to the pan, refrigerate for up to a day, skim the solidified fat from the surface, and continue with Step 5. Cabernet Sauvignon vinegar is a good choice to balance the fruity wine. Although ½ cup vinegar sounds like a lot, it's not overpowering; vinegar loses much of its pungency when heated."

Ingredients
  • I tablespoon minced fresh thyme (produce department)
  • I large garlic clove, minced (produce department)
  • I (3/2-pound) beef brisket, trimmed (service meat department)
  • 2 teaspoons olive oil, divided (aisle #6)
  • 3/4 teaspoon salt, divided (aisle #8)
  • 1/4 teaspoon freshly ground black pepper (aisle #8)
  • 1 ½ cups chopped yellow onion (produce department)
  • 1 cup chopped carrot (produce department)
  • I cup chopped celery (produce department)
  • 3 cups low-salt College Inn beef broth (produce department)
  • ½ cup Merlot or other fruity red wine
  • ½ cup red wine vinegar (aisle # 6)
  • 1 bay leaf (spice rack aisle # 8)
  • 1 pound baby peeled carrots (produce department)
  • 1 pound white pearl onions (produce department)
  • 2 tablespoons chopped fresh parsley (produce department)
  • I teaspoon chopped fresh thyme (produce department)


Directions
  
  1. Preheat oven to 350 degrees.
  2. Combine 1 tablespoon thyme and garlic. Make 12 small slits on outside of beef, and stuff each with about 1/4 teaspoon garlic mixture. Rub beef with I teaspoon oil. Sprinkle beef with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. Heat a large oven proof nonstick skillet over medium-high heat. Add beef; cook 2 minutes on all sides or until browned. Remove from pan. Add the chopped onion, chopped carrot, and celery to pan and saute 6 minutes. Add ½ teaspoon salt, broth, wine, vinegar, and bay leaf; bring to a boil.
  4. Return beef to pan. Cover and place pan in oven. Bake at 350 degrees for I hour. Reduce heat to 325 degrees and turn beef. Cover and bake for an additional 90 minutes or until tender, turning beef twice. Remove beef from pan.
  5. Drain cooking liquid through a sieve into a bowl, pressing down on vegetables to extract liquid. Discard solids. Place a zip-top plastic bag inside a 2 cup glass measuring cup.
  6. Pour drippings into bag; let stand 10 minutes, fat will rise to the top. Seal bag; carefully snip off I bottom corner of bag. Drain drippings into a bowl, stopping before fat layer reaches opening, discard fat.
  7. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add white onions and saute 3 minutes or until browned. Add beef, cooking liquid, and baby carrots; bring to a boil.
  8. Cover and bake at 350 degrees for I hour, turning once. Sprinkle with parsley and 1 teaspoon of thyme.

Servings
Serves 8
Time To Cook
Time to cook: Deliciously well worth the 4 to 5 hours total time needed.
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