Wine-Braised Brisket with Tart Cherries Recipe

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Ingredients:

Serving

1/4 cup matzoh cake meal (see cooks' notes)
kosher or fine salt
freshly ground black pepper
1 (6- to 6 1/2-lb) first - or second-cut beef brisket
3 to 4 tbsp vegetable oil
16 medium shallots (about 1 lb); peeled , leaving root ends intact
3 large garlic cloves, finely chopped
2 cups pinot noir
2 cups chicken stock
1 1/2 cups (8 oz) dried tart cherries
2/3 cup packed dark brown sugar
2/3 cup balsamic vinegar
2 whole star anise ( see cooks' notes)
2 lb young, slim carrots in bunches ( not pre-cut variety), peeled

Directions:

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.)
Cooks' notes: You can easily make your own matzoh cake meal by finely grinding regular matzoh meal in a clean, electric coffee/spice grinder. First-cut brisket with a single side of exterior fat is relatively lean, while second-cut is more evenly marbled throughout. While second-cut has more succulent, moister meat, either works well in this recipe. Each star anise is composed of 8 petals, so if the star anise you buy has no complete stars, count out 16 petals. Regular-size carrots can be substituted for the smaller variety. Use same weight indicated, and cut them diagonally into 1-inch-thick pieces before blanching. Brisket, like all braised meats, improves in flavor if made at least 1 day ahead, if not 3 days ahead. Leave brisket whole and let cool in sauce, uncovered, before chilling, covered. When ready to serve, remove meat from sauce, and discard solidified fat from sauce. Slice meat across the grain while it's still cold (it will cut into neater slices), then reheat gently in sauce, in oven or on top of the stove.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4116.5 Kcal (17235 kJ)
Calories from fat	934.5 Kcal
		% Daily Value*
Total Fat	103.83g	160%
Cholesterol	11.37mg	4%
Sodium	1609.83mg	67%
Potassium	1009.02mg	21%
Total Carbs	619.56g	207%
Sugars	132.91g	532%
Dietary Fiber	100.23g	401%
Protein	102.07g	204%
Vitamin C	52.5mg	87%
Vitamin A	3.8mg	128%
Iron	3.2mg	18%
Calcium	126mg	13%

Amount Per 100 g
Calories	471.2 Kcal (1973 kJ)
Calories from fat	106.97 Kcal
		% Daily Value*
Total Fat	11.89g	160%
Cholesterol	1.3mg	4%
Sodium	184.27mg	67%
Potassium	115.5mg	21%
Total Carbs	70.92g	207%
Sugars	15.21g	532%
Dietary Fiber	11.47g	401%
Protein	11.68g	204%
Vitamin C	6mg	87%
Vitamin A	0.4mg	128%
Iron	0.4mg	18%
Calcium	14.4mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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