Beef Brisket With Cherry-Merlot Sauce and Caramelized Onions

Recipe by Kishka
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READY IN: 5hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 325.
  • Season brisket all over with the salt and pepper.
  • In a large roasting pan with a tight-fitting lid or a dutch oven, warm the olive oil over medium-high heat.
  • Add the brisket and brown well on all sides.
  • Transfer to a plate.
  • Add the onion and carrot to the pan and saute until golden, about 6 minutes.
  • Add the garlic and saute about 2 minutes more.
  • Add the tomatoes and juices, 1 cup of the wine and the bay leaf, mix well and bring to a boil.
  • Return brisket to the pan, cover and place in the oven.
  • Cook, basting occasionally, for about 3 hours, or until the brisket is fork-tender.
  • Remove from the oven and allow to cool in the juices.
  • Transfer the brisket to a deep platter and cover with aluminum foil.
  • Refrigerate until cold, up to overnight.
  • Let the pan juices cool, then pass through a sieve or food mill into a bowl.
  • Discard the solids and refrigerate until ready to use.
  • Just before serving, preheat the oven to 350.
  • Slice the brisket thinly and arrange on an oven-proof serving platter.
  • Cover with aluminum foil and warm in the oven for 15 minutes.
  • Meanwhile, cook the onions: Warm the olive oil in a large fry pan and add the sliced onions.
  • Saute, stirring often, until golden brown and sweet.
  • Season with salt and pepper and set aside.
  • While onions are sauteing, pour the remaining cup of wine into a saucepan over high heat.
  • Add 1/4 cup of the dried cherries and bring to a boil.
  • Boil until wine is reduced by half and then stir in reserved brisket juices.
  • Bring to a boil and season with salt and pepper.
  • To serve, remove the brisket from the oven.
  • Pour the sauce over the meat and then top with the caramelized onions.
  • Sprinkle with the remaining dried cherries and serve immediately.
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