Wine-Braised Brisket With Tart Cherries
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 tbsps
Vegetable Oil3 large
Garlic Cloves (finely chopped)2 cups
Pinot Noir2 cups
Chicken Stock1.5 cups
Dried Tart Cherries (8 ounces)2 cup
Balsamic VinegarDirections:
1
Heat oven to 350°F with rack in middle
2
Whisk together matzoh meal with 1 tablespoon kosher salt (2 teaspoons fine) and 1/2 teaspoon pepper
3
Pat brisket dry and dredge in matzoh mixture, shaking off excess
4
Set roasting pan across 2 burners and in it heat 3 tablespoons oil over medium-high heat until oil shimmers
5
Brown brisket (fat side down first if using first cut) on both sides, 3 to 5 minutes per side
6
Transfer to a large platter or rimmed baking sheet
7
If necessary, add remaining tablespoon oil, then reduce heat to medium, and cook shallots, turning occasionally, until they begin to brown, about 2 minutes
8
Add garlic and cook, stirring, until fragrant, 1 minute
9
Add wine and boil until liquid is reduced by half, then stir in chicken stock, cherries, sugar, balsamic vinegar, star anise, and 1 teaspoon kosher salt (1/2 teaspoon fine salt)
10
Bring to a simmer and return brisket, fat side up, to pan
11
Cover pan tightly with heavy-duty foil or a double layer of regular foil, and braise in oven for 2 hours
12
Meanwhile, blanch carrots in a 3-quart pot of well-salted boiling water
13
Drain and transfer to a bowl of ice water to stop cooking
14
Drain again and pat dry
15
Add carrots to roasting pan (after meat has braised for 2 hours), then cover again tightly with foil, and continue to braise in oven, until meat is fork-tender, 1 to 1 1/2 hours more
16
If serving soon, transfer meat to a cutting board and let it rest, loosely covered, 15 minutes, then slice meat across the grain
17
Skim off any excess fat from surface of sauce, then discard star anise, and season to taste with salt
18
Reheat sauce, then return sliced meat to sauce to reheat before serving
19
Serve meat with sauce and carrots on a large deep platter
20
(If making brisket ahead, see Cooks' Notes
21
) Heat oven to 350°F with rack in middle
22
Whisk together matzoh meal with 1 tablespoon kosher salt (2 teaspoons fine) and 1/2 teaspoon pepper
23
Pat brisket dry and dredge in matzoh mixture, shaking off excess
24
Set roasting pan across 2 burners and in it heat 3 tablespoons oil over medium-high heat until oil shimmers
25
Brown brisket (fat side down first if using first cut) on both sides, 3 to 5 minutes per side
26
Transfer to a large platter or rimmed baking sheet
27
If necessary, add remaining tablespoon oil, then reduce heat to medium, and cook shallots, turning occasionally, until they begin to brown, about 2 minutes
28
Add garlic and cook, stirring, until fragrant, 1 minute
29
Add wine and boil until liquid is reduced by half, then stir in chicken stock, cherries, sugar, balsamic vinegar, star anise, and 1 teaspoon kosher salt (1/2 teaspoon fine salt)
30
Bring to a simmer and return brisket, fat side up, to pan
31
Cover pan tightly with heavy-duty foil or a double layer of regular foil, and braise in oven for 2 hours
32
Meanwhile, blanch carrots in a 3-quart pot of well-salted boiling water
33
Drain and transfer to a bowl of ice water to stop cooking
34
Drain again and pat dry
35
Add carrots to roasting pan (after meat has braised for 2 hours), then cover again tightly with foil, and continue to braise in oven, until meat is fork-tender, 1 to 1 1/2 hours more
36
If serving soon, transfer meat to a cutting board and let it rest, loosely covered, 15 minutes, then slice meat across the grain
37
Skim off any excess fat from surface of sauce, then discard star anise, and season to taste with salt
38
Reheat sauce, then return sliced meat to sauce to reheat before serving
39
Serve meat with sauce and carrots on a large deep platter
40
(If making brisket ahead, see Cooks' Notes)