Brisket With Figs And Butternut Squash - cooking recipe

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
Preparation
    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\u00b0.
    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\u00b0; 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.

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