Cherry and Red Wine Braised Brisket

From Aquarian Caterers of Newtown



5lb Brisket trimmed – leave a layer of fat on one side

2 Sliced Onions

1 Cup BD Provisions Dried Cherries (Bin 1083)

4 Sprigs of Rosemary

2 Cloves Garlic

2 Cups Dry red Wine

½ Box of Chicken Broth

BD Provisions Extra Virgin Olive Oil

Salt and Pepper


Let brisket come to room temperature for 20 minutes. After salt and pepper generously both sides. In a Dutch oven or cast iron pan. Add olive oil to coat the bottom of the pan. Let pan get smoky hot. Place the brisket in the pan and leave it for a few minutes. You want to get a good crusty sear before you turn it over and repeat. After both sides are browned. Take the meat out of the pan and add onions and sauté for a few minutes. Add all the rest of the ingredients and place the meat back into the pot. Cook in the over covered at 325’ for 4-41/2 hrs. Or until tender. The juices and dried cherries will make a lovely pan sauce. Rest brisket before slicing across the grain.