Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 872.84 Kcal (3654 kJ) | ||
| Calories from fat | 494.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.96g | 85% | |
|---|---|---|---|
| Cholesterol | 135.45mg | 45% | |
| Sodium | 1964.85mg | 82% | |
| Potassium | 896.24mg | 19% | |
| Total Carbs | 49.09g | 16% | |
| Sugars | 28.04g | 112% | |
| Dietary Fiber | 6.64g | 27% | |
| Protein | 2.95g | 6% | |
| Vitamin C | 33.3mg | 56% | |
| Vitamin A | 1.4mg | 48% | |
| Iron | 1.9mg | 11% | |
| Calcium | 131.3mg | 13% | |
| Amount Per 100 g | |||
| Calories | 135.1 Kcal (566 kJ) | ||
| Calories from fat | 76.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.51g | 85% | |
|---|---|---|---|
| Cholesterol | 20.96mg | 45% | |
| Sodium | 304.12mg | 82% | |
| Potassium | 138.72mg | 19% | |
| Total Carbs | 7.6g | 16% | |
| Sugars | 4.34g | 112% | |
| Dietary Fiber | 1.03g | 27% | |
| Protein | 0.46g | 6% | |
| Vitamin C | 5.2mg | 56% | |
| Vitamin A | 0.2mg | 48% | |
| Iron | 0.3mg | 11% | |
| Calcium | 20.3mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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