Brisket With Figs and Butternut Squash |
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Prep Time: 75 Minutes Cook Time: 135 Minutes |
Ready In: 210 Minutes Servings: 8 |
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In 'Seriously Simple Holidays' by Diane Rossen Worthington. Works best with advance preparation. 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 |
Directions:
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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