As you can probably tell with my posts, I love braised dishes.Typically I just braise in broth, wine, tomato’s or some sort of combo of those. This week I was craving a cherry flavor. I thought it would pair nicely with red wine braise and broth. I amped up flavor with garlic and ginger. Dried cherries were also quite nice with this. You could use regular cherries or omit as well. This dish did not disappoint! Highly recommend pairing with some mashed potatoes. Here’s how I made this!
INGREDIENTS
- 3 lb brisket
- 1 tbsp olive oil
- 1 onion sliced
- 3 cloves minced garlic
- 1 inch ginger minced
- 1 cup red wine
- 1 cup tart cherry juice
- 2 cups beef broth
- Handful of dried cherries
INSTRUCTIONS
- Place large Dutch oven over high heat. Once hot, add olive oil and brisket. Sear 5 min each side. Remove.
- Add onion, garlic, ginger. Sauté 5-10 min. Add some salt. Add wine and reduce by half, about 10 min. Add tart cherry juice and broth and bring to simmer. Add cherries.
- Add everything to crock pot. Cook on low for 7-8 hours or fork tender. You could also cook in 300F oven until fork tender, about 3-4 hours.
- Remove brisket. Pour sauce in pan over high heat stove. Or place Dutch oven over stove if you used the oven method. Simmer for another 10-15 min and reduce a bit. Add optional 1 tbsp corn start mixed with 1 tbsp cold water to thicken. Reducing the sauce is optional but it will help concentrate the flavor!
- Slice or peel apart brisket. Pour sauce on top. Pair with carb of choice. To make 4 servings of my mashed potato, I did the following:
- Peel and chop 4 yellow potatoes. Add to boiling water until fork tender, about 10-15 min. Drain and place in food processor. Mix with combo of whole milk (or cream), butter, cheese (we used Parmesan) and salt to taste. Just add ingredients based on your flavor preference. I did not exactly measure but I used about 1/2 cup whole milk, 1 tbsp butter and 1oz shredded Parmesan.