Categories: Beef, Fall, Main Dish

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
• Balsamic Glaze:
• 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. Sprinkle the onions, carrots, squash, garlic, and thyme into the pan.

12. Add the wine and figs; stir to combine with the vegetables.

13. Cover and bake for 3 to 3 1/2 hours or until the meat is fork-tender.

14. Let cool; place the meat and sauce in separate containers; cover and refrigerate overnight.

15. The next day, place the meat on a carving board and cut against the grain into thin slices.

16. Overlap the slices in an ovenproof high-sided serving dish.

17. 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.

18. Add 2 tablespoons balsamic glaze; taste and adjust the seasonings; pour over the meat.

19. Place in the oven and reheat for 30 minutes or until the sauce is bubbling.

20. Garnish with the parsley and serve immediately.

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