BRISKET WITH FIGS AND BUTTERNUT SQUASH

Steps:

• 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.