WINE-BRAISED BRISKET WITH BUTTERNUT SQUASH
This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter brisket, if such a thing exists, so it's a better fit for holiday meals served during the warmer months.
Provided by Liz Alpern
Categories Brisket Wine Braise Dinner Passover Butternut Squash Beef Hanukkah
Yield Serves 6-8
Number Of Ingredients 11
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.
BRISKET WITH FIGS AND BUTTERNUT SQUASH
Make and share this Brisket With Figs and Butternut Squash recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 4h45m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
BBQ BRISKET
Provided by Food Network Kitchen
Categories main-dish
Time 11h5m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
- Preheat oven to 350 degrees F.
- Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.
- Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Yield: about 8 cups
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Inactive Prep Time: 25 minutes
CUTS-LIKE-BUTTER BBQ BRISKET
This brisket cuts like butter-no joke! With just a few ingredients and steps, the recipe is nearly impossible to mess up. The thin, fall-apart-tender slices are delicious on their own but also make everything from tacos to Frito pies taste better. -Darla Andrews, Boerne, Texas
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 300°. Place brisket, fat side up, in a large roasting pan. Pour marinade over brisket. Bake, covered, for 4 hours. Combine remaining ingredients; sprinkle over brisket. Bake, covered, until tender, 2-4 hours longer (a thermometer inserted in brisket should read about 200°)., Preheat broiler; uncover brisket. Broil 3-4 in. from heat until fat is bubbly and slightly charred, 4-5 minutes. Cut diagonally across the grain into thin slices. If desired, skim fat from cooking juices and serve with brisket.
Nutrition Facts : Calories 345 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 523mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 47g protein.
More about "brisket with figs and butternut squash recipes"
OUR 38 BEST BRISKET RECIPES - FOOD NETWORK
From foodnetwork.com
Reviews 125Author By
BRAISED BRISKET RECIPE WITH APRICOTS AND FIGS - VALLEY …
From valleyfig.com
Servings 8Category Entrees, Holidays
ROASTED CALIFORNIA FRESH FIGS WITH BUTTERNUT SQUASH
From californiafigs.com
ROASTED BUTTERNUT SQUASH WITH GOAT CHEESE & FIGS
From camillestyles.com
HOLIDAY BRISKET WITH SAVORY ONION JUS - SWANSON
From campbells.com
FIG AND BUTTERNUT SQUASH SALAD · NOURISH AND NESTLE
From nourishandnestle.com
49 BEST BUTTERNUT SQUASH RECIPES FOR SOUPS, PASTAS, SALADS, AND …
From epicurious.com
BUTTERNUT SQUASH CROSTINI WITH GOAT CHEESE AND FIG GLAZE
From thehealthfulideas.com
BEST BBQ BRISKET RECIPE - HOW TO MAKE BBQ BRISKET - DELISH
From delish.com
BRISKET WITH FIGS AND BUTTERNUT SQUASH - PLAIN.RECIPES
From plain.recipes
BUTTERNUT SQUASH CASSEROLE • TWO PURPLE FIGS
From twopurplefigs.com
GARLIC BUTTER STEAK WITH BRUSSELS SPROUTS AND BUTTERNUT SQUASH
From juliasalbum.com
ROASTED BUTTERNUT SQUASH WITH FIGS + SAGE - THE CLEVER CARROT
From theclevercarrot.com
BRISKET WITH FIGS AND BUTTERNUT SQUASH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ROASTED BRUSSELS SPROUTS SALAD WITH FIGS, ALMONDS, AND BUTTERNUT …
From juliasalbum.com
CHOOSE A BEEF BRISKET RECIPE - FOOD & WINE
From foodandwine.com
CIDER AND BUTTERNUT SQUASH BRISKET - IMBIBE MAGAZINE
From imbibemagazine.com
BRISKET & BUTTERNUT SQUASH CHILI RECIPE FROM H-E-B
From heb.com
#course #main-ingredient #main-dish #beef #meat
You'll also love