Buffalo brisket

Brisket with Dried Cherries and Crimini Mushrooms
Brisket with Dried Cherries and Crimini Mushrooms
Adapted from Epicurious
Serves 8

2 cups dry red wine
2 cups chicken broth
2 small bottles Pom pomegranate juice, cooked down to half
¼ cup all purpose flour
2 large onions, sliced
10 garlic cloves, chopped
3 slices bacon, roughly chopped [I used buffalo bacon]
3 T. chopped fresh rosemary
4 T. chopped fresh chives
1 4-pound trimmed flat-cut brisket [I used a buffalo brisket]
12 ounces crimini mushrooms, sliced
1 cup dried cherries

Preheat oven to 300°F. Whisk wine, broth, reduced pomegranate juice, and flour to blend in medium bowl; pour into a Dutch oven. Mix in onion, garlic, bacon, rosemary, and chives. Rub brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. [With a buffalo brisket there isn’t much fat, but it didn’t matter at all.] Spoon some of the wine mixture over. Cover pan with aluminum foil and then the lid.

Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature.

Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.)Preheat oven to 350°F. Place mushrooms and cherries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated). Transfer sliced brisket and sauce to platter and serve.