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Holiday Brisket with Savory Onion Jus

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"Flavorful brisket, butternut squash and onions slowly simmer in a sweet and savory sauce until the meat is fork-tender and delicious."
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3 h 40 m servings 439 cals
Original recipe yields 8 servings

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  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.
  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.
  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.
  4. Return the vegetables to the saucepot. Cover and cook for 1 hour or until the beef is fork-tender.
  5. Remove the beef to a cutting board. Let stand for 10 minutes. Serve the beef with the vegetables and sauce.

Nutrition Facts

Per Serving: 439 calories; 18.2 g fat; 45.6 g carbohydrates; 23.5 g protein; 68 mg cholesterol; 397 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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