Brisket With Figs And Butternut Squash Recipes

BRISKET WITH FIGS AND BUTTERNUT SQUASH

Steps:

• 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.

BRAISED BEEF BRISKET WITH ONIONS, MUSHROOMS, AND BALSAMIC

Steps:

• Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve.
• Preheat the oven to 375 degrees F.
• Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme.
• Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more.
• Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes.
• Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives.

WINE-BRAISED BRISKET WITH BUTTERNUT SQUASH

Steps:

• Preheat the oven to 300ºF.
• In a large bowl, mix together the tomatoes, broth, wine, salt, and pepper.
• In a large enameled Dutch oven (with a tight-fitting lid), heat the oil over medium heat. Place the meat in the pan to sear, 2 to 3 minutes on each side, or until it is evenly browned.
• Remove the meat and set aside. Line the bottom of the Dutch oven with onion slices. Place the brisket on top of the onion and pour the tomato mixture over the meat, making sure that the liquid covers the meat entirely. If you are using a larger pot and the liquid does not cover the meat and vegetables, add water until it does. Add the thyme sprigs.
• Cover and place in the oven for 3 1/2 hours, checking every hour or so to make sure the liquid is still covering the meat. If at any point it isn't, pour hot water into the Dutch oven to make sure the meat remains covered. After 3 1/2 hours, add the butternut squash, making sure to submerge it under the liquid. Cook for 1 hour more, then remove the pot from the oven. Let sit at least 45 minutes before slicing.
• Brisket tastes even better the next day, reheated in the oven. To serve, scoop out about 3 cups of liquid from the Dutch oven and place in a small saucepot. Cook over medium-low heat until it has reduced into a sauce. Serve the brisket and squash on a platter, with the sauce ladled over the top, and garnish with fresh herbs.