BEEF BRISKET WITH PRUNES & BUTTERNUT SQUASH
Pair with Blackstone Syrah
2-1/2 to 3 pound boneless beef brisket
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup Syrah
3 cups butternut squash, cubed
1/4 cup packed brown sugar
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
Heat oil in Dutch oven or deep 12-inch skillet over medium hot. Place beef brisket in Dutch oven; brown evenly. Remove brisket from oven pour off drippings.
Add onion to pan and cook 5 minutes, stirring occasionally, until tender. Return beef to pan. Add wine and bring to a boil. Reduce heat; cover lightly and simmer 2 hours.
Add squash, brown sugar, lemon juice, salt, cinnamon and pepper to Dutch oven; continue cooking covered, 30 minutes, or until brisket is fork-tender. Remove brisket and squash, keep warm.
Add prunes to Dutch oven and cook uncovered, over medium-high heat 5 minutes or until liquid is reduced to a cup and prunes are plumped.
Trim fat from brisket, carve diagonally across the grain in to thin slices and serve squash, prunes and sauce.