Brisket with Figs and Butternut Squash
Elevate your dinner table with this rich and comforting Brisket with Figs and Butternut Squash, a perfect harmony of savory and sweet flavors. Tender, melt-in-your-mouth beef brisket is braised to perfection with aromatic herbs, red wine, and earthy dried figs, creating a deeply flavorful sauce that pairs beautifully with the natural sweetness of roasted butternut squash coated in honey and cinnamon. This show-stopping dish, ideal for special occasions or holiday feasts, combines slow-cooking techniques with a balanced medley of textures and tastes that will impress your guests. Garnish with fresh parsley for a vibrant finishing touch and serve this hearty meal with pride—it’s pure comfort food with a touch of elegance!
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 teaspoons kosher salt
- 1 teaspoons black pepper
- 3 tablespoons olive oil
- 2 large yellow onions
- 4 garlic cloves
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 3 cups beef stock
- 1 cup dry red wine
- 12 dried figs
- 4 cups butternut squash, peeled and diced
- 0.5 teaspoons ground cinnamon
- 2 tablespoons honey
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Season the brisket with kosher salt and black pepper on all sides.
Heat 2 tablespoons of olive oil in a large, oven-safe Dutch oven over medium-high heat. Sear the brisket on both sides for about 4-5 minutes per side until browned. Remove and set aside.
Reduce the heat to medium, add the remaining tablespoon of olive oil, and sauté the sliced onions until softened, about 5-7 minutes.
Add the minced garlic, thyme sprigs, and rosemary sprigs to the onions and cook for another minute until aromatic.
Deglaze the pot by pouring in the red wine, scraping the bottom to release any browned bits. Let it simmer for 2-3 minutes to slightly reduce.
Return the brisket to the pot, and pour in the beef stock. The liquid should come about halfway up the sides of the brisket. Add the dried figs around the meat.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2.5 hours, turning the brisket once halfway through.
While the brisket cooks, prepare the butternut squash. Toss the diced squash with cinnamon, honey, a pinch of salt, and 1 tablespoon of olive oil.
Spread the squash on a baking sheet lined with parchment paper. Roast in the oven during the last 45 minutes of the brisket’s cook time, tossing halfway through, until tender and slightly caramelized.
After 2.5 hours of cooking time, remove the lid from the Dutch oven and cook the brisket uncovered for an additional 30 minutes to let the sauce thicken slightly.
Transfer the brisket to a cutting board and let it rest for 10 minutes before slicing against the grain.
Serve the sliced brisket with the figs, onions, and sauce from the pot, alongside the roasted butternut squash. Garnish with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 285 mg | 95% | |
| Sodium | 1804 mg | 78% | |
| Total Carbohydrate | 83.3 g | 30% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 49.3 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 275 mg | 21% | |
| Iron | 12.3 mg | 69% | |
| Potassium | 2185 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
