2 t. olive oil
1 (3-lb) beef brisket, trimmed
1-1/2 t. kosher salt
1/2 t. freshly ground black pepper
2 C. chopped onion
1 C. Madeira
1 (14 oz) can fat-free, less-sodium beef broth
4 garlic cloves, minced
1 bay leaf
4 C. butternut squash, peeled and cut into 1-in cubes
4 C. sweet potato, cut into 1-in cubes
1 C. dried apricots, chopped
3 T. chopped fresh parsley
Preheat oven to 350 F.
Heat oil in a large Dutch oven over medium-high heat. Sprinkle brisket with salt and pepper. Add brisket to pan; cook 5 minutes, turning to brown on all sides. Remove from pan. Add onion to pan; saute 8 minutes or until browned. Return beef to pan. Add Madeira, broth, garlic, and bay leaf to pan; bring to a simmer. Cover and bake at 350 F for 1-1/2 hours.
Add squash, potato, and apricots to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove bay leaf from pan; discard. Remove brisket from pan; cut diagonally across the grain into thin slices. Sprinkle with parsley. Serve with vegetables and cooking liquid.
Serving size; 3 oz meat, 1/2 C. vegetables and 2 T. cooking liquid
329 calories, 9.3g fat, 31.3g protein, 25.9g carbs, 3g fiber, 383mg sodium