Brisket With Figs and Butternut Squash

“In 'Seriously Simple Holidays' by Diane Rossen Worthington. Works best with advance preparation.”
4hrs 45mins

Ingredients Nutrition


  1. To make Balsamic Glaze: Add vinegar to a small heavy nonaluminum saucepan over high heat.
  2. Cook the vinegar for 12-14 minutes, or until it has reduced and become syrupy; bubbles will begin to form.
  3. Be careful not to reduce the vinegar too much, or it will become burnt and stringy.
  4. Let cool.
  5. Use a funnel to pour the glaze into a glass container with a spout.
  6. Can make up to 3 months in advance--cover and refrigerate.
  7. Remove from the refrigerator 15 minutes before using.
  8. Make the Brisket: Preheat oven to 325°.
  9. Season the brisket liberally on all sides with salt and pepper.
  10. Use a large, heavy roasting pan that will hold the brisket and vegetables.
  11. Place over medium-high heat and beat the oil; brown the brisket for 4 minutes per side, or until nicely browned; drain the fat.
  12. Sprinkle the onions, carrots, squash, garlic, and thyme into the pan.
  13. Add the wine and figs; stir to combine with the vegetables.
  14. Cover and bake for 3 to 3 1/2 hours or until the meat is fork-tender.
  15. Let cool; place the meat and sauce in separate containers; cover and refrigerate overnight.
  16. The next day, place the meat on a carving board and cut against the grain into thin slices.
  17. Overlap the slices in an ovenproof high-sided serving dish.
  18. Preheat the oven to 350°; remove the hardened fat from the sauce; place the sauce in a saucepan over med-high heat and cook for 3-5 minutes, or until slightly thickened.
  19. Add 2 tablespoons balsamic glaze; taste and adjust the seasonings; pour over the meat.
  20. Place in the oven and reheat for 30 minutes or until the sauce is bubbling.
  21. Garnish with the parsley and serve immediately.

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