Wine-Braised Brisket with Tart Cherries

Ingredients for Wine-Braised Brisket with Tart Cherries

• 60ml matzoh cake meal (see Cooks' notes)

• Kosher or fine salt

• Poivre noir fraîchement moulu

• 1 (6- to 2.9kg) first- or second-cut beef brisket

• 3 to 4 tablespoons vegetable oil

• 16 medium shallots (about 450g )

• peeled, leaving root ends intact

• 3 large garlic cloves, finely chopped

• 475ml Pinot Noir

• 475ml de bouillon de poulet ou bouillon de poulet à teneur réduite en sodium

• 350ml (230g) dried tart cherries

• 160ml packed dark brown sugar

• 160 ml de vinaigre balsamique

• 2 whole star anise (see Cooks' notes)

• 900g young, slim carrots in bunches (not pre-cut variety), peeled

• A nonreactive large, heavy-bottomed roasting pan

Préchauffez le four à 177°C avec la grille au milieu.

Whisk together matzoh meal with 1 tablespoon kosher salt (2 teaspoons fine) and 1/2 teaspoons pepper. Pat brisket dry and dredge in matzoh mixture, shaking off excess.

Set roasting pan across 2 burners and in it heat 45ml 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 teaspoons 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, .)

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.