Ingredients
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3 lb beef brisket
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1 tsp kosher salt
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1 tbsp olive oil
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2 cups frozen pearl onions, thawed
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2 cloves garlic finely chopped
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3 bay leaves
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2 sprigs fresh rosemary
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10 sprigs fresh thyme
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1 cup dried sour cherries
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1 cup Kosher for Passover red wine
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2 cups kosher vegetable stock or water
Steps
1
Preheat a 10-inch skillet over medium-high heat. Trim brisket of any excess fat and season both sides with salt (in moderation) and pepper. Add olive oil to skillet and place brisket fat side down in the hot oil. Sear for 6–7 min on each side, or until a dark brown crust forms. Transfer to a slow cooker.
2
In the same skillet, add onions, garlic, bay leaves, rosemary, thyme and sour cherries. Sauté until lightly browned, about 5 min. Add the wine and stock. Bring to a boil, scraping up any browned bits, and transfer mixture to slow cooker.
3
Cook on high for 4 hours, or until brisket is fork tender. Remove the herb sprigs and bay leaves and serve.
