La Cornue Château Series - Cooking Tips, Recipes & Cleaning - Manual (Page 30)

Culinary Information: Larissa Taboryski | 800.892.4040 x180 | La Cornue Service Center: 877.522.6768 | Additional Assistance: Matthew McManus | 800.892.4040 x109
Brisket with Roasted Butternut Squash
Meal Preparation Tips
A wonderful warming dish for cold winter nights, but as with all braises it needs long slow cooking so
planning is key. Ideally make the brisket a day in advance and while it is reheating roast the butternut
squash in the oven so it will be ready to serve together.
Braised Brisket
2 – lbs beef brisket seasoned with kosher salt and freshly ground pepper
1 – large yellow onion, sliced
4 – cloves garlic, smashed
2 – carrots, scrubbed and cut into 1 ½" diagonal slices
4 – stalks celery, cleaned and cut into 1 ½" diagonal slices
½ – teaspoons Italian seasoning
½ – lb crimini mushrooms, quartered
5 ⁄
6
Preheat the oven to 350°.
Pour the stock and red wine into a heavy saucepan and bring to a boil, simmer on the plaque for about
15 minutes until the liquid is reduced by 25%.
Saute the onions in a large ovenproof casserole pan for 4-5 minutes, then add the garlic, carrots, celery
and Italian seasoning. Cook for another 6 minutes, then stir in the mushrooms and continue cooking
for another 4-5 minutes.
Heat a heavy sauté pan over medium heat, add the oil and increase the heat to high. Sear the beef on
all sides over high heat then place it on the vegetables. Pour the stock and wine mixture over the beef
and place the pan in the oven. Cook for 2 hours until the meat is fork tender.
Remove the meat from the pan and strain the cooking liquids into a medium-sized saucepan pressing
on the vegetables to release any moisture. Reduce the cooking liquid over medium heat for 15
minutes or until it is almost syrupy and coats the back of a spoon. Slice the meat and serve with the
hot cooking liquid.
Roasted Butternut Squash
1 – butternut squash, peeled and cubed
3 – cloves garlic, sliced
2 – tablespoons olive oil
Toss the squash with garlic and olive oil and season with kosher salt and pepper. Spread onto a rimmed
baking sheet and roast at 350° until softened and slightly caramelized on the edges.