Brisket With Sherry And Raisins Recipes

BRISKET WITH SHERRY AND RAISINS

Steps:

• Let the raisins marinate in the Sherry for 1 ½ hours.
• Preheat oven to 310 degrees F (150C).
• Pat the beef dry and dredge it in the flour.
• In a large ovenproof casserole just large enough to hold the beef, heat the oil over moderately-high heat until it is smoking.
• Brown the beef and transfer it to a plate.
• Add the onions and garlic to the casserole and cook over moderate heat, stirring, until the onions are golden.
• Return beef to casserole and add broth.
• Bring to a boil and braise beef, covered, in oven (310F – 150C) for 1 ½ hours Stir the tomato paste, sugar, vinegar and raisin mixture into the cooking liquid.
• Bring liquid to boil and braise beef, covered, turning 2-3 times for 30 minutes to 1 hour more.
• Transfer beef to a platter and keep it warm, covered loosely with aluminum foil.
• Skim fat from cooking liquid and reduce to about 1 cup.
• Season and keep warm.
• Slice beef across grain and arrange slices on platter.
• Pour some of the sauce over beef and serve remainder in sauceboat.

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.