1st place

2013 Ohio State Fair
Amy Kent
Centerberg, Ohio

4-5 Servings

2 Bottles of The Winery at Otter Creek Chambourcin
Freshly ground black pepper
2 tsp salt
1 3-pound beef brisket
3 Tbsp vegetable oil
1 large onion, chopped
3 large garlic cloves, finely chopped
1½ c. (8oz) of dried tart cherries
½ c. packed dark brown sugar
½ c. balsamic vinegar
½ c. celery, chopped
3 carrots chopped in 3″ sections

1. Pour yourself a glass of wine!

2. Heat the oven to 300°F

3. Mix together the salt & pepper, rub over brisket

4. Heat the oil in Dutch oven over medium-high heat

5. Add the brisket and cook until brown on both sides, turning once- 5-7 minutes per side

6. Add in onion, garlic, cherries, celery, carrots, brown sugar,vinegar and half of the bottle of wine

8. Add in remainder of the bottle, cover with foil and place in oven for 3½ to 4 hours

The brisket will keep for a couple days if desired at this point in the refrigerator

9. Remove brisket from sauce, pour sauce through strainer

10. Cut the brisket and serve with the sauce and more wine in your glasses