Beef Brisket With Cherry Merlot Sauce And Caramelized Onions
This brisket is out-of-this-world! Don't skimp on the onions - they are the crowning glory of this incredible dish. I found it under 'recipes' on the williams sonoma website.
Steps
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 thi.
Ingredients
beef brisket, salt & fresh ground pepper, olive oil, onions, carrot, garlic cloves, plum tomatoes, merlot, bay leaf, sweet onions, dried cherries