Brisket With Figs and Butternut Squash

Name: Brisket With Figs and Butternut Squash
Prep time: 1 h 15 min
Cook time: 3 h 30 min
Total time: 4 h 45 min
Yield: 6-8 serving(s)
Ingredients: 4 -5 lbs first-cut beef brisket, patted dry; salt; fresh ground black pepper; 3 tablespoons olive oil; 4 onions, thinly sliced; 4 carrots, peeled and sliced; 2 lbs butternut squash, peeled, seeded, and cut into 2-inch cubes; 8 garlic cloves, halved lengthwise; 1 tablespoon finely chopped fresh thyme (or 1 t. dried thyme); 1 1/2 cups dry red wine (cabernet sauvignon or merlot); 12 fresh figs, stemmed and halved (or 8 dried mission figs, stemmed and finely chopped); 2 tablespoons finely chopped fresh parsley, for garnish; 2 cups balsamic vinegar

Submitted by ratherbeswimmin

"In 'Seriously Simple Holidays' by Diane Rossen Worthington. Works best with advance preparation."

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Ready In:: 4hrs 45mins
Ingredients:: 13
Serves:: 6-8

ingredients

4 -5 lbs first-cut beef brisket, patted dry
salt
fresh ground black pepper
3 tablespoons olive oil
4 onions, thinly sliced
4 carrots, peeled and sliced
2 lbs butternut squash, peeled, seeded, and cut into 2-inch cubes
8 garlic cloves, halved lengthwise
1 tablespoon finely chopped fresh thyme (or 1 t. dried thyme)
1 ¹⁄₂ cups dry red wine (cabernet sauvignon or merlot)
12 fresh figs, stemmed and halved (or 8 dried mission figs, stemmed and finely chopped)
2 tablespoons finely chopped fresh parsley, for garnish
Balsamic Glaze
2 cups balsamic vinegar

directions

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

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Reviews

It is time-consuming, and generally I stay away from those type of dishes, but since I'm on vacation, I thought I'd give this one a try. Well worth the time and effort. The hardest part was smelling everything while it cooked, and knowing that I couldn't bite into it until dinnertime. Reducing the balsamic vinegar is a nice touch, but it really didn't add much to the recipe overall. The proof that this is a five-star recipe is that there was nothing left to put away.

TracyB