Wine Braised Brisket With Tart Cherries Recipes

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WINE-BRAISED BEEF BRISKET



Wine-Braised Beef Brisket image

This is yummy the day you make it, but is even more delicious the next day.

Provided by RickyBobby

Categories     Main Dish Recipes     Roast Recipes

Time 2h45m

Yield 8

Number Of Ingredients 9

1 teaspoon dried thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 (3 pound) beef brisket
1 tablespoon olive oil
1 red onion, sliced
1 (14.5 ounce) can beef broth
1 (8 ounce) can tomato sauce
½ cup red wine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix thyme, salt, and black pepper in a small bowl and rub the mixture over both sides of brisket.
  • Heat olive oil in a roasting pan over medium-high heat; place brisket in the hot oil and brown on both sides, 3 to 4 minutes per side. Remove brisket from pan and set aside.
  • Place red onion slices into the hot roasting pan and cook and stir until onion is slightly softened, about 2 minutes. Stir in beef broth, tomato sauce, and wine.
  • Place the brisket back into the roasting pan and cover pan with foil.
  • Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices. Place foil back over roasting pan and roast brisket until very tender and pan sauce has thickened, 1 1/2 to 2 more hours.

Nutrition Facts : Calories 326.8 calories, Carbohydrate 3.3 g, Cholesterol 69.1 mg, Fat 25.1 g, Fiber 0.7 g, Protein 18.4 g, SaturatedFat 9.4 g, Sodium 649 mg, Sugar 1.8 g

WINE-BRAISED BRISKET WITH TART CHERRIES



Wine-Braised Brisket with Tart Cherries image

Beef brisket is the centerpiece of many Jewish holiday meals, particularly at Passover, and every family has their favorite way of preparing it. There are countless recipes out there, but how many do you need besides your grandmother's? At least one more: This one! Why? Because the meat is slowly braised in Pinot Noir, and the cherry notes in the wine pair brilliantly with dried tart cherries, which plump up with winey beef juices to become little mini-pouches of flavor on their own. Add to that a bit of star anise, which perfumes the brisket and your home with an exotic and enticing hint of licorice. Season the mixture with the sweet-and-sour agrodolce dance of brown sugar and balsamic vinegar, and you have a brisket that is at once counterintuitively familiar and wonderfully different. Like all braised meats, brisket improves in flavor, and slices more easily, if made a day ahead and chilled (see Cooks' Notes). Editor's Note: This recipe is part of Gourmet's Modern Menu for Passover. Menu also includes Quinoa and Asparagus Salad with Mimosa Vinaigrette and Amaretto Olive Oil Cake.

Provided by Melissa Roberts

Categories     Wine     Beef     Braise     Passover     Dinner     Cherry     Meat     Brisket     Carrot     Kosher     Kosher for Passover     Shallot     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 16

1/4 cup matzoh cake meal (see Cooks' notes)
Kosher or fine salt
Freshly ground black pepper
1 (6- to 6 1/2-pound) first- or second-cut beef brisket
3 to 4 tablespoons vegetable oil
16 medium shallots (about 1 pound); peeled, leaving root ends intact
3 large garlic cloves, finely chopped
2 cups Pinot Noir
2 cups chicken stock or reduced-sodium chicken broth
1 1/2 cups (8 ounces) dried tart cherries
2/3 cup packed dark brown sugar
2/3 cup balsamic vinegar
2 whole star anise (see Cooks' notes)
2 pounds young, slim carrots in bunches (not pre-cut variety), peeled
Special Equipment
A nonreactive large, heavy-bottomed roasting pan

Steps:

  • Heat oven to 350°F with rack in middle.
  • Whisk together matzoh meal with 1 tablespoon kosher salt (2 teaspoons fine) and 1/2 teaspoon pepper. Pat brisket dry and dredge in matzoh mixture, shaking off excess.
  • Set roasting pan across 2 burners and in it heat 3 tablespoons oil over medium-high heat until oil shimmers. Brown brisket (fat side down first if using first cut) on both sides, 3 to 5 minutes per side. Transfer to a large platter or rimmed baking sheet.
  • If necessary, add remaining tablespoon oil, then reduce heat to medium, and cook shallots, turning occasionally, until they begin to brown, about 2 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.
  • 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). Bring to a simmer and return brisket, fat side up, to pan. Cover pan tightly with heavy-duty foil or a double layer of regular foil, and braise in oven for 2 hours.
  • Meanwhile, blanch carrots in a 3-quart pot of well-salted boiling water. Drain and transfer to a bowl of ice water to stop cooking. Drain again and pat dry.
  • 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.
  • If serving soon, transfer meat to a cutting board and let it rest, loosely covered, 15 minutes, then slice meat across the grain. Skim off any excess fat from surface of sauce, then discard star anise, and season to taste with salt. Reheat sauce, then return sliced meat to sauce to reheat before serving. Serve meat with sauce and carrots on a large deep platter. (If making brisket ahead, see Cooks' Notes.)

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Top Asked Questions

What kind of wine to use to braise brisket?
A slow, red-wine braised brisket is the perfect dinner for an indulgent night with minimal effort. A prime cut of beef gets slowly roasted in a flavorful braising liquid until it’s fall apart tender and served with silky sauce made from the same pot.
What's the best way to cook beef brisket?
Stir in beef broth, tomato sauce, and wine. Place the brisket back into the roasting pan and cover pan with foil. Roast the brisket in the preheated oven for 1 hour; remove foil and baste brisket with pan juices.
How long to cook beef brisket in Dutch oven?
A prime cut of beef, slowly roasted and fall apart tender! Preheat your oven to 300°F and set your dutch oven over medium heat on the stove. Season the brisket liberally with salt and pepper on both sides. Place fat side down in the hot dutch oven and allow to sear until a deep golden brown, 6 to 7 minutes.
How long to sear brisket before braising it?
Just as you would first sear a steak in a hot pan, sear your brisket. It builds flavor, starts to render fat, and creates a crust that will last through the braise. Take a second 10 minutes to build a flavorful braising liquid.

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