Brisket Pot Roast with Butternut Squash, Sweet Potatoes and Apricots
Tarah
ingredients
- 2 teaspoons olive oil
- 1 (3-pound) beef brisket, trimmed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups chopped onion
- 1 cup Madeira wine
- 1 (14-ounce) beef broth
- 4 garlic cloves, chopped
- 1 bay leaf
- 4 cups (1-inch) cubed, peeled butternut squash (about 1 1/4 pound)
- 4 cups (1-inch) cubed, peeled sweet potato (about 2 medium)
- 1 cup dried apricots, chopped
- 3 tablespoons chopped fresh flat-leaf parsley
directions
- 1
Preheat oven to 350F.
- 2
Heat oil in a large Dutch oven over medium-high heat. Sprinkle brisket with salt and pepper. Add brisket to pan; cook 5 minutes, turning to brown on all sides. Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return beef to pan. Add Madeira, broth, garlic, and bay leaf to pan; bring to a simmer. Cover and bake at 350° for 1 1/2 hours.
- 3
Add squash, potato, and apricots to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove bay leaf from pan; discard. Remove brisket from pan; cut diagonally across the grain into thin slices. Sprinkle with parsley. Serve with vegetables and cooking liquid.
- 4
Yield: 11 servings (serving size: 3 ounces meat, 1/2 cup vegetables, and about 2 tablespoons cooking liquid).
notes
CALS 329; FAT 9.3g (sat 3.4g); PROTEIN 31.3g; CHOL 42mg; SODIUM 383mg; FIBER 3g
Source: Tarah
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