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1
Preheat the oven to 325.
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2
Season brisket all over with the salt and pepper.
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3
In a large roasting pan with a tight-fitting lid or a dutch oven, warm the olive oil over medium-high heat.
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4
Add the brisket and brown well on all sides.
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5
Transfer to a plate.
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6
Add the onion and carrot to the pan and saute until golden, about 6 minutes.
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7
Add the garlic and saute about 2 minutes more.
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8
Add the tomatoes and juices, 1 cup of the wine and the bay leaf, mix well and bring to a boil.
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9
Return brisket to the pan, cover and place in the oven.
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10
Cook, basting occasionally, for about 3 hours, or until the brisket is fork-tender.
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11
Remove from the oven and allow to cool in the juices.
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12
Transfer the brisket to a deep platter and cover with aluminum foil.
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13
Refrigerate until cold, up to overnight.
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14
Let the pan juices cool, then pass through a sieve or food mill into a bowl.
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15
Discard the solids and refrigerate until ready to use.
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16
Just before serving, preheat the oven to 350.
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17
Slice the brisket thinly and arrange on an oven-proof serving platter.
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18
Cover with aluminum foil and warm in the oven for 15 minutes.
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19
Meanwhile, cook the onions: Warm the olive oil in a large fry pan and add the sliced onions.
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20
Saute, stirring often, until golden brown and sweet.
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21
Season with salt and pepper and set aside.
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22
While onions are sauteing, pour the remaining cup of wine into a saucepan over high heat.
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23
Add 1/4 cup of the dried cherries and bring to a boil.
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24
Boil until wine is reduced by half and then stir in reserved brisket juices.
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25
Bring to a boil and season with salt and pepper.
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26
To serve, remove the brisket from the oven.
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27
Pour the sauce over the meat and then top with the caramelized onions.
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28
Sprinkle with the remaining dried cherries and serve immediately.
