Prep 15 mins
Cook 3 hrs 30 mins
Flavorful brisket, butternut squash and onions slowly simmer in a sweet and savory sauce until the meat is fork-tender and delicious.
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- 6 medium onions, cut into quarters
- 1 medium butternut squash, peeled, seeded and cut into 1 1/2-inch cubes (about 3 pounds)
- 1 (3 lb) boneless beef brisket
- 1 3⁄4 cups beef broth or 1 3⁄4 cups beef stock
- 1⁄2 cup orange juice
- 1⁄2 cup dry red wine
- 1⁄2 cup packed brown sugar
- 1 (28 ounce) can whole canned tomatoes
- Heat the oil in an 8-quart saucepot over medium-high heat. Add onions and squash and cook over medium high heat. Add onions and squash and cook over medium heat until they're tender-crisp. Remove the vegetables from the saucepot.
- 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.
- 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.
- Return the vegetables to the saucepot. Cover and cook for 1 hour or until the beef is fork-tender.
- Remove the beef to a cutting board. Let stand 10 minutes. Serve the beef with the vegetables and sauce.
This was a very nice recipe that is very similar to pot roast. I had a thin-cut brisket, which still took the full 3 hours to come out fork-tender. At first, I thought this would be too sweet, with the brown sugar and orange juice, but it ended up being very savory and flavorful. It was even much better the next day! There is plenty of sauce, which goes nicely over some mashed potatoes. Made for My 3 Chefs October 2013.