WINE-BRAISED BRISKET WITH TART CHERRIES
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
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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Konika Afroj
[email protected]This recipe is a must-try for any brisket lover. The tart cherries add a unique and delicious flavor to the dish.
ridabaloch
[email protected]I've heard great things about this recipe. I can't wait to try it!
Mumzamil Khan
[email protected]This recipe looks delicious! I'm definitely going to try it next time I have a party.
Ibi Sonko
[email protected]I'm not sure what went wrong, but my brisket turned out dry and tough. I followed the recipe exactly, so I'm not sure what happened.
Dude Man
[email protected]This recipe was easy to follow and the brisket turned out great. I will definitely be making this again.
Wajeed Rehman
[email protected]This dish was a bit too sweet for my taste, but my husband loved it. I think I would try it again with less cherries next time.
Steve Gipson
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of cherries, but I'm so glad I did! The tart cherries actually complemented the brisket really well and the sauce was amazing.
jenningsdsusan
[email protected]This recipe is a keeper! I'm not a huge fan of brisket, but this dish changed my mind. The meat was so tender and the sauce was out of this world.
attaullah
[email protected]I've made this dish a few times and it always turns out perfect. The brisket is so flavorful and juicy, and the tart cherries add a nice sweetness and acidity.
Sayed Habib Shah
[email protected]This wine-braised brisket recipe with tart cherries is an absolute winner! The meat was fall-apart tender and the sauce was divine. I served it over mashed potatoes and it was a hit with my family.