Dark Cherry Brisket


Dark Cherry Brisket is a new twist on an old favorite. The sweet cherries, braised along with the beef, herbs, and onions produce a deliciously flavorful brisket and sauce. This festive meal is perfect for celebrating the holiday season.


Ingredients for Dark Cherry Brisket:


10 servings

6-7 pound flat-cut brisket with fat

3 tablespoons grapeseed oil

4 large yellow onions, halved and sliced

6 garlic cloves, crushed

1 16 ounces bag Dark frozen cherries

2 cups red cherry juice

1 cup beef broth

3 sprigs fresh thyme

3 sprigs fresh rosemary

kosher salt

black pepper


You will also need a large enough pan to caramelize the onions, brown the meat and a baking dish or roasting pan large enough to fit the onions and the brisket. I am using a 14- inch pan.


Time-Saving Tips: Place the sliced onions in a baggie, and store it in the refrigerator. Prepare the brisket a day in advance.


Let's see what we need.


We're ready to cook.


Peel and slice the onions; set aside.


Generously sprinkle salt and pepper on both sides of the meat.


Preheat oven to 325 degrees. Then add three tablespoons of oil just lightly to coat the bottom of the pan. Heat the pan with the oil to medium-high heat. Once the pan is heated place the meat in the pan fat side down first. When it is brown turn over and brown the other side. After both sides are brown, remove the brisket from the pan and transfer to a baking dish.


Pour all of the fat out of the pan and return three tablespoons to the pan; reserve the rest.


Add the onions to the pan and coat the onions with the fat. If the pan seems dry add one more tablespoon from the reserve. Saute the onions until they are caramelized and are a golden color. Caramelizing the onions will take about 10-15 minutes. Once caramelized add the garlic, rosemary, thyme, bay leaves, and cloves to the pan; saute for two minutes.


Add the cherry juice and beef broth. Simmer for two minutes while scraping up the bits stuck to the pan; add the cherries.


Ladle some of the sauce on the bottom of the baking dish. Transfer the brisket on top of the sauce and pour any juice from the meat into the casserole. Top with the rest of the cherry mixture. Tightly cover with foil and cook until fork-tender. My meat cooked in about 3 1/2 hours


When the brisket is tender, please remove it from the oven. Place the meat in a plastic container. Discard the onions and the herbs and reserve the cherries. Strain all of the liquid into the bowl with the beef and cherries; refrigerate overnight.


The next day remove the fat from the container.


Place the brisket on a cutting board and slice against the grain. Return the meat to a casserole and add the liquid; cover tightly with foil.  Bring the meat to room temperature before heating. Heat in a low oven around 325 degrees. It will take about 25 minutes.


It's ready! You can serve it right out of the casserole or serve the meat on a platter. I made sure there was enough sauce for noodles or potatoes. Either way, it's delicious.


Enjoy!



Dark Cherry Brisket:

10 servings

main dish


  • 6-7 pound flat-cut brisket with fat

  • 3 tablespoons grapeseed oil

  • 4 large yellow onions, halved and sliced

  • 6 garlic cloves, crushed

  • 1 16 ounces bag Dark frozen cherries

  • 2 cups red cherry juice

  • 1 cup beef broth

  • 3 sprigs fresh thyme

  • 3 sprigs fresh rosemary

  • kosher salt

  • black pepper

  • You will also need a large enough pan to caramelize the onions, brown the meat and a baking dish or roasting pan large enough to fit the onions and the brisket. I am using a 14- inch pan.

  • Peel and slice the onions; set aside.

  • Generously sprinkle salt and pepper on both sides of the meat.

  • Preheat oven to 325 degrees. Then add three tablespoons of oil just lightly to coat the bottom of the pan. Heat the pan with the oil to medium-high heat. Once the pan is heated place the meat in the pan fat side down first. When it is brown turn over and brown the other side. After both sides are brown, remove the brisket from the pan and transfer to a baking dish.

  • Pour all of the fat out of the pan and return three tablespoons to the pan; reserve the rest.

  • Add the onions to the pan and coat the onions with the fat. If the pan seems dry add one more tablespoon from the reserve. Saute the onions until they are caramelized and are a golden color. Caramelizing the onions will take about 10-15 minutes. Once caramelized add the garlic, rosemary, thyme, bay leaves, and cloves to the pan; saute for two minutes.

  • Ladle some of the sauce on the bottom of the baking dish. Transfer the brisket on top of the sauce and pour any juice from the meat into the casserole. Top with the rest of the cherry mixture. Tightly cover with foil and cook until fork-tender. My meat cooked in about 3 1/2 hours

  • When the brisket is tender, please remove it from the oven. Place the meat in a plastic container. Discard the onions and the herbs and reserve the cherries. Strain all of the liquid into the bowl with the beef and cherries; refrigerate overnight.

  • The next day remove the fat from the container.

  • Place the brisket on a cutting board and slice against the grain. Return the meat to a casserole and add the liquid; cover tightly with foil.  Bring the meat to room temperature before heating. Heat in a low oven around 325 degrees. It will take about 25 minutes.

  • Time-Saving Tips: Place the sliced onions in a baggie, and store it in the refrigerator. Prepare the brisket a day in advance.


2018 Cranberry Walk