Beef Brisket With Merlot And Prunes Food

BEEF BRISKET WITH MERLOT AND PRUNES

Steps:

• Position rack in bottom third of oven and preheat to 325°F. Pat brisket dry; sprinkle all over with salt and pepper. Heat oil in heavy extra-large skillet over high heat. Add brisket and cook until deep brown, about 7 minutes per side. Transfer brisket, fat side up, to large roasting pan. Add tomatoes with juice and wine to skillet. Remove from heat, scrape up any browned bits, and pour mixture over brisket. Distribute onions, carrots, and garlic around brisket. Add prunes and thyme; drizzle with 1/2 cup prune juice and 3 tablespoons vinegar. Sprinkle lightly with salt and pepper. Place pan over 2 burners and bring to boil. Cover pan with heavy-duty foil; place in oven. Braise brisket until tender, about 3 hours 15 minutes. Uncover and cool 1 hour at room temperature. Do Ahead: Can be made 2 days ahead. Cover with foil and chill. Bring just to simmer over 2 burners before continuing. Remove brisket from roasting pan, scraping off juices. Place on work surface; cut across grain into 1/4-inch-thick slices. Spoon off fat from top of pan juices. Place 1 cup vegetables (no prunes) and 1 cup braising liquid from pan into processor and puree. Return puree to pan. Add remaining 1 tablespoon prune juice and 1 teaspoon vinegar to pan. Heat sauce; season with salt and pepper. Overlap brisket slices in 13x9x2-inch glass baking dish. Pour sauce over brisket, separating slices to allow some sauce to flow between. Do Ahead: Can be made 1 day ahead. Cover; chill. Rewarm brisket, covered, in 350°F oven for 30 minutes. Sprinkle brisket with parsley; serve. More Info Use a slender metal pin, like a turkey lacer, to check whether the brisket is tender. Insert the pin into the thickest part; if it meets no resistance, the brisket is done.

BEEF BRISKET WITH CHERRY-MERLOT SAUCE AND CARAMELIZED ONIONS

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 thinly and arrange on an oven-proof serving platter.
• Cover with aluminum foil and warm in the oven for 15 minutes.
• Meanwhile, cook the onions: Warm the olive oil in a large fry pan and add the sliced onions.
• Saute, stirring often, until golden brown and sweet.
• Season with salt and pepper and set aside.
• While onions are sauteing, pour the remaining cup of wine into a saucepan over high heat.
• Add 1/4 cup of the dried cherries and bring to a boil.
• Boil until wine is reduced by half and then stir in reserved brisket juices.
• Bring to a boil and season with salt and pepper.
• To serve, remove the brisket from the oven.
• Pour the sauce over the meat and then top with the caramelized onions.
• Sprinkle with the remaining dried cherries and serve immediately.

BEEF BRISKET WITH CARROTS AND PRUNES

Steps:

• Heat oil and brown beef brisket.
• Remove meat and pour off drippings.
• Add onion to pan, cook and stir 5 minutes or until tender.
• Add 1/2 cup water to pan.
• Return meat to pan, bring to a boil.
• Reduce heat, cover tightly and simmer 2-3 hours.
• Check that it is not drying out, if so, add some more water.
• Add carrots, brown sugar, lemon juice, salt, cinnamon and pepper.
• Continue cooking, covered, 30 to 45 minutes or until brisket is fork-tender.
• Add prunes, cook, uncovered, over medium-high heat 5 minutes or until liquid is reduced and prunes are plumped.