Brisket with caramelized onion and Merlot sauce (can be cooked in the Dutch Oven)

1: Preheat the oven to 160 degrees Celsius or set up your BBQ for indirect heating at a temperature of 160 degrees.
2: Sprinkle the brisket with salt and pepper. Heat the olive oil in the DO or in a casserole. Roast the brisket all around brown.
3: Remove the Brisket from the pan and set aside. Then put the onion and carrot in the pan and fry it nicely for about 5 minutes. Add the garlic and fry it in about 1 minute until it softens.
4: Then add the tomatoes with half of the red wine. Add the bay leaf and stir everything well and bring to a boil.
5: Add the Brisket and put the pan in the preheated oven or on the BBQ.
6: Cook everything in about 3 hours until the brisket is nice and tender. Remove the pan from the oven or from the BBQ and let it cool down.
7: Remove the Brisket from the pan and place in a deep dish. Cover with aluminum foil and place in the refrigerator overnight.
8: Put the blender in the pan with leftover moisture and make it completely fine. Then pass through a fine sieve and put these juices also covered in the refrigerator during the night.
9: Preheat the oven or BBQ to 180 degrees Celsius the next day. Remove the brisket and moisture from the refrigerator and let it heat up. Cover with aluminum foil and heat in approx. 15 minutes.
10: Cut the brisket, on the wire, into thin slices. Present these on a nice bowl or plate.
11: Meanwhile, fry the onions until golden brown over medium heat in the olive oil for about 15-20 minutes. Add some salt and pepper.
12: Then add the rest of the wine and turn up the heat. Add half of the cherries and bring everything to a boil. Let it reduce to half. Add the moisture of the brisket and stir it well.
13: Season with salt and pepper.
14: Serve the brisket and pour some of the sauce over it. Garnish with the remaining cherries.