Holiday Brisket with Savory Onion Jus
Flavorful brisket, butternut squash and onions slowly simmer in a sweet and savory sauce until the meat is fork-tender and delicious.
Ingredients
2 tablespoons olive oilor vegetable oil
6 medium onion, cut into quarters
1 medium butternut squash(about 3 pounds), peeled, seeded and cut into 1 1/2-inch cubes (about 6 cups)
3 pounds boneless beef brisket
1.75 cups Swanson® Beef Broth
0.5 cup orange juice
0.5 cup dry red wine
0.5 cup packed brown sugar
1 can (about 28 ounces) whole peeled tomatoes
6 medium onion, cut into quarters
1 medium butternut squash(about 3 pounds), peeled, seeded and cut into 1 1/2-inch cubes (about 6 cups)
3 pounds boneless beef brisket
1.75 cups Swanson® Beef Broth
0.5 cup orange juice
0.5 cup dry red wine
0.5 cup packed brown sugar
1 can (about 28 ounces) whole peeled tomatoes
Instructions
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.
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 for 10 minutes. Serve the beef with the vegetables and sauce.
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 for 10 minutes. Serve the beef with the vegetables and sauce.
Holiday Brisket with Savory Onion Jus
Flavorful brisket, butternut squash and onions slowly simmer in a sweet and savory sauce until the meat is fork-tender and delicious.
Directions
Print
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.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 for 10 minutes. Serve the beef with the vegetables and sauce.
Ingredients
2 tablespoons olive oilor vegetable oil6 medium onion, cut into quarters1 medium butternut squash(about 3 pounds), peeled, seeded and cut into 1 1/2-inch cubes (about 6 cups)3 pounds boneless beef brisket1.75 cups Swanson® Beef Broth0.5 cup orange juice0.5 cup dry red wine0.5 cup packed brown sugar1 can (about 28 ounces) whole peeled tomatoes
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