CHERRY BURGUNDY BRISKET
Sharing Mountain Recipes
by Randi Lee Levin
This positively awesome recipe was developed one day as I cleaned out the refrigerator. I found a recently opened bottle of wine and because I don't drink wine, I wasn't sure what to do with the rest of the bottle until I remembered the piece of brisket thawing on the kitchen counter. I enjoy experimenting with food, so I poured the wine over the beef and left it in the fridge to marinate overnight. The next morning, I spotted a bag of thawed cherries I was going to use for something that had been forgotten about the night before, so tossed them into the pan with the wine and beef. Hours later, the house swelled great and with the first bite I knew that my creation was a success and impressive enough to serve royalty, while easy enough to serve to family and friends.
• One 4-5-pound brisket
• 3/4 bottle of Burgundy
• 1 tablespoon minced garlic
• 1 medium onion, thinly sliced
• 1 -2 teaspoon Worcestershire sauce
• One 16-ounce bag frozen cherries, thawed
• Salt and pepper to taste
Preheat oven to 325° F
1. Place the brisket, wine and garlic into a large roasting pan, cover the pan tightly with foil and let marinate in the refrigerator overnight or for at least 8 hours.
2. When ready to cook, preheat oven, add the Worcestershire sauce, cherries and onions to the pan, cover tightly with foil and allow to roast for 5-7 hours (High Altitude) or until tender and easily pierced with a fork.
3. Slice the beef diagonally across the grain, pour a little juice over the slices and serve with choice of vegetables and potatoes, pasta or rice.
Hint: Reserve leftover juice in the freezer for later use.
Sea Level: Set the temperature at 325° F and shorten cooking time for 60-90 minutes.