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Wine-Braised Brisket with Tart Cherries


Wine-Braised Brisket with Tart Cherries Recipe

Ingredients:
  • 1/4 cup matzoh cake meal (see Cooks' notes)
  • Kosher or fine salt
  • Freshly ground black pepper
  • 1 (6- to 6 1/2-pound) first- or second-cut beef brisket
  • 3 to 4 tablespoons vegetable oil
  • 16 medium shallots (about 1 pound); peeled, leaving root ends intact
  • 3 large garlic cloves, finely chopped
  • 2 cups Pinot Noir
  • 2 cups chicken stock or reduced-sodium chicken broth
  • 1 1/2 cups (8 ounces) dried tart cherries
  • 2/3 cup packed dark brown sugar
  • 2/3 cup balsamic vinegar
  • 2 whole star anise (see Cooks' notes)
  • 2 pounds young, slim carrots in bunches (not pre-cut variety), peeled
  • A nonreactive large, heavy-bottomed roasting pan
Directions:
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