Best 3 Brisket With Figs And Butternut Squash Recipes
Indulge in a culinary journey with a tantalizing dish that harmonizes the richness of beef brisket with the sweetness of figs and the earthy goodness of butternut squash. This slow-cooked masterpiece promises fall-apart tender brisket, infused with the flavors of red wine, aromatic herbs, and a touch of smoky paprika. Alongside the brisket, roasted butternut squash caramelizes to perfection, absorbing the savory essence of the braising liquid. Dried figs lend their natural sweetness, creating a delightful contrast to the savory elements.
This recipe offers two variations to suit your preferences. The first method involves braising the brisket in a Dutch oven, allowing the flavors to meld and deepen over several hours. For those seeking a more hands-off approach, the second method utilizes a slow cooker, ensuring effortless preparation without compromising taste.
Accompanying the main course, you'll find recipes for a refreshing fig and arugula salad that adds a peppery touch, as well as a creamy butternut squash soup that captures the essence of the roasted vegetable. These accompaniments round out the meal, providing a symphony of flavors that will delight your palate.
BBQ BRISKET
Provided by Food Network Kitchen
Categories main-dish
Time 11h5m
Yield 10 servings
Number Of Ingredients 18
Steps:
- Mix together the paprika, salt and pepper, sugar, and cayenne. Rub the spice mixture all over the brisket and refrigerate for 2 hours or overnight.
- Preheat oven to 350 degrees F.
- Place the brisket in a large casserole or Dutch oven and pour the sauce over the top, hocks and all. Cover and cook until brisket is fork tender and can easily be shredded, about 3 hours. Transfer the brisket to a platter. Skim and discard the fat from the top of the sauce. Shred or thinly slice the brisket. Serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes.
- Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
- Yield: about 8 cups
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Inactive Prep Time: 25 minutes
WINE-BRAISED BRISKET WITH BUTTERNUT SQUASH
This brisket is braised for hours, just as many Jewish briskets are, but we incorporate white wine instead of the more typical red, and butternut squash instead of potatoes. This makes for a lighter, brighter brisket, if such a thing exists, so it's a better fit for holiday meals served during the warmer months.
Provided by Liz Alpern
Categories Brisket Wine Braise Dinner Passover Butternut Squash Beef Hanukkah
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Preheat the oven to 300ºF.
- In a large bowl, mix together the tomatoes, broth, wine, salt, and pepper.
- In a large enameled Dutch oven (with a tight-fitting lid), heat the oil over medium heat. Place the meat in the pan to sear, 2 to 3 minutes on each side, or until it is evenly browned.
- Remove the meat and set aside. Line the bottom of the Dutch oven with onion slices. Place the brisket on top of the onion and pour the tomato mixture over the meat, making sure that the liquid covers the meat entirely. If you are using a larger pot and the liquid does not cover the meat and vegetables, add water until it does. Add the thyme sprigs.
- Cover and place in the oven for 3 1/2 hours, checking every hour or so to make sure the liquid is still covering the meat. If at any point it isn't, pour hot water into the Dutch oven to make sure the meat remains covered. After 3 1/2 hours, add the butternut squash, making sure to submerge it under the liquid. Cook for 1 hour more, then remove the pot from the oven. Let sit at least 45 minutes before slicing.
- Brisket tastes even better the next day, reheated in the oven. To serve, scoop out about 3 cups of liquid from the Dutch oven and place in a small saucepot. Cook over medium-low heat until it has reduced into a sauce. Serve the brisket and squash on a platter, with the sauce ladled over the top, and garnish with fresh herbs.
CUTS-LIKE-BUTTER BBQ BRISKET
This brisket cuts like butter-no joke! With just a few ingredients and steps, the recipe is nearly impossible to mess up. The thin, fall-apart-tender slices are delicious on their own but also make everything from tacos to Frito pies taste better. -Darla Andrews, Boerne, Texas
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 20 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 300°. Place brisket, fat side up, in a large roasting pan. Pour marinade over brisket. Bake, covered, for 4 hours. Combine remaining ingredients; sprinkle over brisket. Bake, covered, until tender, 2-4 hours longer (a thermometer inserted in brisket should read about 200°)., Preheat broiler; uncover brisket. Broil 3-4 in. from heat until fat is bubbly and slightly charred, 4-5 minutes. Cut diagonally across the grain into thin slices. If desired, skim fat from cooking juices and serve with brisket.
Nutrition Facts : Calories 345 calories, Fat 10g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 523mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 47g protein.
Tips
- Choose the right cut of meat: Brisket is a tough cut of meat, so it's important to choose one that is well-marbled. This will help it to stay moist and flavorful during the long cooking process.
- Trim the fat: Before cooking the brisket, trim off any excess fat. This will help to reduce the amount of grease in the dish.
- Season the brisket generously: Brisket is a large cut of meat, so it's important to season it well. Use a combination of salt, pepper, and other spices to taste.
- Cook the brisket low and slow: Brisket is best cooked low and slow. This will help to tenderize the meat and develop the flavors.
- Use a variety of cooking methods: Brisket can be cooked in a variety of ways, including braising, roasting, and smoking. Each method will produce a slightly different flavor and texture.
- Don't be afraid to experiment: There are many different ways to cook brisket. Feel free to experiment with different ingredients and cooking methods to find the one that you like best.
Conclusion
Brisket is a delicious and versatile cut of meat that can be cooked in a variety of ways. With a little time and effort, you can make a brisket that is sure to impress your family and friends. So next time you're looking for a special meal, give brisket a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #main-ingredient #main-dish #beef #meat
You'll also love
