Brisket Pot Roast With Butternut Squash, Sweet Potatoes and Apri |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 10 |
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Old Cooking Light Ingredients:
2 teaspoons olive oil |
3 lbs beef brisket, trimmed |
1 1/2 teaspoons kosher salt |
1/2 teaspoon black pepper |
2 cups onions, chopped |
1 cup madeira wine |
14 ounces beef broth |
4 teaspoons garlic, chopped |
1 bay leaf |
4 cups butternut squash, 1 inch cubes |
4 cups sweet potatoes, peeled and 1 inch cubes |
1 cup apricot, dried and chopped |
3 tablespoons flat leaf parsley, fresh chopped |
Directions:
1. Preheat oven to 350.
2. In a Dutch overn over medium high heat add oil. Sprinkle brisket with salt and pepper and add to pan. Cook 5 minutes turning to brown all sides. Remove from pan.
3. Add onions and saute 8 minutes or until browned.
4. Return beef to pan.
5. Add Madeira, broth, garlic and bay leaf and bring to simmer.
6. Cover and bake 1.5 hours.
7. Add squash, potato and apricots, cover and bake 1 more hour or until vegetables are tender.
8. Remove bay leaf and discard.
9. Remove brisket. Cut diagonally across the grain into thin slices.
10. Sprinkle with parsley. Serve with veetables and cooking liquid.
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