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 oil or 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 3/4 cups Swanson® Beef Broth or 100% Natural Beef Stock
- 1/2 cup orange juice
- 1/2 cup dry red wine
- 1/2 cup packed brown sugar
- 1 can (about 28 ounces) whole peeled tomatoes
Instructions
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Step 1
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.
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Step 2
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.
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Step 3
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.
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Step 4
Return the vegetables to the saucepot. Cover and cook for 1 hour or until the beef is fork-tender.
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Step 5
Remove the beef to a cutting board. Let stand for 10 minutes. Serve the beef with the vegetables and sauce.
