“Do I have a brisket recipe? “Are you kidding?! I’ve Got the Best Brisket Recipe Ever!”Brisket with Figs and Butternut Squash
Diane Rossen Worthington, Tribune Media Services
September 21, 2011
Prep: 50 minutes Cook: 3 hours, 45 minutes Chill: overnight Servings: 10
1 ﬁrst-cut brisket, 4-5 pounds
1/2 teaspoon salt
Freshly ground pepper
3 tablespoons olive oil
4 onions, thinly sliced
4 carrots, peeled, sliced
1 butternut squash, about 2 pounds, peeled, seeded, cut into 2-inch cubes
8 cloves garlic, halved lengthwise
1 tablespoon fresh thyme or 1 teaspoon dried
1 1/2 cups dry red wine, such as cabernet sauvignon or merlot
12 fresh ﬁgs, stemmed, halved, or 8 dried mission ﬁgs, stemmed, ﬁnely chopped
2 tablespoons balsamic glaze, see recipe below
2 tablespoons ﬁnely chopped fresh parsley
1. Heat the oven to 325 degrees. Season brisket with the salt and pepper to taste.
Heat the oil in a roasting pan over medium-high heat. Brown the brisket, 4 minutes
2. Add the onions, carrots, squash, garlic, thyme, wine and ﬁgs to the pan; stir to
combine. Cover; bake until the meat is fork-tender, 3-3 1/2 hours. Let cool. Place
the meat in one container and the sauce, vegetables and ﬁgs in another; refrigerate
3. Heat oven to 350 degrees. Cut the meat against the grain into thin slices.
Overlap the slices in an ovenproof, high-sided serving dish. Remove any
accumulated fat from the sauce. Place the sauce and other ingredients in a
saucepan over medium-high heat; cook until slightly thickened, 3-5 minutes. Add
the balsamic glaze. Taste; adjust seasonings. Pour over the meat. Reheat in oven
until the sauce is bubbling, about 30 minutes. Garnish with parsley.
Balsamic glaze: Place 2 cups inexpensive balsamic vinegar in a small saucepan on
high heat. Reduce until syrupy, 12-14 minutes. Cool; keeps refrigerated up to 1
Per serving: 731 calories, 16 g fat, 5 g saturated fat, 97 mg cholesterol, 103 g
carbohydrates, 52 g protein, 123 mg sodium, 10 g ﬁber.