Zinfandel-Braised Beef Brisket With Onions And Potatoes

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2 cups zinfandel or other fruity dry red wine

1/2 cup fat-free, less-sodium chicken broth

1/4 cup tomato paste

1 (2 1/2-pound) beef brisket, trimmed

2 teaspoons salt, divided

1/2 teaspoon freshly ground black pepper, divided

Cooking spray

8 cups sliced Walla Walla or other sweet onion (about 4 medium)

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 small red potatoes, cut into quarters

1 1/2 teaspoons extravirgin olive oil

1 teaspoon dried oregano

1/4 teaspoon ground red pepper

Chopped fresh parsley

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