Wine-Braised Brisket with Tart Cherries: Recipes + Menus : gourmet.com

Ingredients

• 1/4 cup matzoh cake meal (see Cooks’ Notes)
• Kosher or fine salt
• Freshly ground black pepper
• 1 (6- to 6 1/2-pound) first- or second-cut beef brisket
• 3 to 4 tablespoons vegetable oil
• 16 medium shallots (about 1 pound); peeled, leaving root ends intact
• 3 large garlic cloves, finely chopped
• 2 cups Pinot Noir
• 2 cups chicken stock or reduced-sodium chicken broth
• 1 1/2 cups (8 ounces) dried tart cherries
• 2/3 cup packed dark brown sugar
• 2/3 cup balsamic vinegar
• 2 whole star anise (see Cooks’ Notes)
• 2 pounds young, slim carrots in bunches (not pre-cut variety), peeled