Holiday Brisket with Savory Onion Jus |
|
 |
Prep Time: 15 Minutes Cook Time: 195 Minutes |
Ready In: 210 Minutes Servings: 8 |
|
Ingredients:
2 tablespoon(s) olive or vegetable oil |
6 medium onions, cut into quarters |
1 medium butternut squash (about 3 pounds), peeled, seeded and cut into 1 1/2-inch cubes (about 6 cups) |
1 boneless beef brisket (about 3 pounds) |
1 3/4 cup(s) swanson® beef broth or swanson® beef stock |
1/2 cup(s) orange juice |
1/2 cup(s) dry red wine |
1/2 cup(s) packed brown sugar |
1 28-ounce can(s) whole peeled tomatoes |
Directions:
1. • Heat the oil in an 8-quart saucepot over medium-high heat. Add onions and squash and cook over medium heat until they're tender-crisp. Remove the vegetables from the saucepot.
2. • Season the beef as desired. Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned on all sides. Remove the beef from the saucepot. Pour off any fat.
3. • Add the broth, orange juice, wine, brown sugar and tomatoes to the saucepot and heat to a boil. Reduce the heat to low. Return the beef to the saucepot. Cover and cook for 2 hours.
4. • Return the vegetables to the saucepot. Cover and cook for 1 hour or until the beef is fork-tender.
5. • Remove the beef to a cutting board. Let stand for 10 minutes. Serve the beef with the vegetables and sauce.
|
|