Wine-Braised Brisket With Butternut Squash

Name: Wine-Braised Brisket With Butternut Squash
Total time: 5 h 35 min
Yield: 6 servings
Ingredients: 1½ cups canned diced tomatoes; 4 cups beef, chicken, or vegetable broth; 1 bottle white wine; 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 1 tablespoon vegetable oil; 2½ pounds second cut brisket; 1 large onion; 1 handful fresh thyme sprigs; 1 large butternut squash; ¼ cup fresh herbs; for serving

A tender, flavorful brisket slowly braised in white wine with butternut squash, tomatoes, and aromatics. This comforting dish features meat that's cooked until fork-tender, accompanied by sweet butternut squash that soaks up all the delicious braising liquid.

6 servings

5 hr 35 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1½ cups canned diced tomatoes
•4 cups beef, chicken, or vegetable broth
•1 bottle white wine
•1 tablespoon kosher salt
•1 teaspoon freshly ground black pepper
•1 tablespoon vegetable oil
•2½ pounds second cut brisket
•1 large onion
•1 handful fresh thyme sprigs
•1 large butternut squash
•¼ cup fresh herbs
•for serving

Cooking Instructions

1.
Preheat the oven to 300ºF.
5 min
2.
In a large bowl, mix together the tomatoes, broth, wine, salt, and pepper.
5 min
3.
In a large enameled Dutch oven (with a tight-fitting lid), heat the oil over medium heat. Place the meat in the pan to sear, 2 to 3 minutes on each side, or until it is evenly browned.
15 min
4.
Remove the meat and set aside. Line the bottom of the Dutch oven with onion slices. Place the brisket on top of the onion and pour the tomato mixture over the meat, making sure that the liquid covers the meat entirely. If you are using a larger pot and the liquid does not cover the meat and vegetables, add water until it does. Add the thyme sprigs.
10 min
5.
Cover and place in the oven for 3 1/2 hours, checking every hour or so to make sure the liquid is still covering the meat. If at any point it isn't, pour hot water into the Dutch oven to make sure the meat remains covered. After 3 1/2 hours, add the butternut squash, making sure to submerge it under the liquid. Cook for 1 hour more, then remove the pot from the oven. Let sit at least 45 minutes before slicing.
270 min
6.
Brisket tastes even better the next day, reheated in the oven. To serve, scoop out about 3 cups of liquid from the Dutch oven and place in a small saucepot. Cook over medium-low heat until it has reduced into a sauce. Serve the brisket and squash on a platter, with the sauce ladled over the top, and garnish with fresh herbs.
30 min

Wine-Braised Brisket With Butternut Squash

6 servings

5 hr 35 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1½ cups canned diced tomatoes

•4 cups beef, chicken, or vegetable broth

•1 bottle white wine

•1 tablespoon kosher salt

•1 teaspoon freshly ground black pepper

•1 tablespoon vegetable oil

•2½ pounds second cut brisket

•1 large onion

•1 handful fresh thyme sprigs

•1 large butternut squash

•¼ cup fresh herbs

•for serving

Cooking Instructions

Preheat the oven to 300ºF.

5 min

In a large bowl, mix together the tomatoes, broth, wine, salt, and pepper.

5 min

In a large enameled Dutch oven (with a tight-fitting lid), heat the oil over medium heat. Place the meat in the pan to sear, 2 to 3 minutes on each side, or until it is evenly browned.

15 min

Remove the meat and set aside. Line the bottom of the Dutch oven with onion slices. Place the brisket on top of the onion and pour the tomato mixture over the meat, making sure that the liquid covers the meat entirely. If you are using a larger pot and the liquid does not cover the meat and vegetables, add water until it does. Add the thyme sprigs.

10 min

Cover and place in the oven for 3 1/2 hours, checking every hour or so to make sure the liquid is still covering the meat. If at any point it isn't, pour hot water into the Dutch oven to make sure the meat remains covered. After 3 1/2 hours, add the butternut squash, making sure to submerge it under the liquid. Cook for 1 hour more, then remove the pot from the oven. Let sit at least 45 minutes before slicing.

270 min

Brisket tastes even better the next day, reheated in the oven. To serve, scoop out about 3 cups of liquid from the Dutch oven and place in a small saucepot. Cook over medium-low heat until it has reduced into a sauce. Serve the brisket and squash on a platter, with the sauce ladled over the top, and garnish with fresh herbs.

30 min