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1
To make Balsamic Glaze: Add vinegar to a small heavy nonaluminum saucepan over high heat.
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2
Cook the vinegar for 12-14 minutes, or until it has reduced and become syrupy; bubbles will begin to form.
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3
Be careful not to reduce the vinegar too much, or it will become burnt and stringy.
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Let cool.
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5
Use a funnel to pour the glaze into a glass container with a spout.
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6
Can make up to 3 months in advance--cover and refrigerate.
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7
Remove from the refrigerator 15 minutes before using.
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8
Make the Brisket: Preheat oven to 325u00b0.
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9
Season the brisket liberally on all sides with salt and pepper.
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Use a large, heavy roasting pan that will hold the brisket and vegetables.
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Place over medium-high heat and beat the oil; brown the brisket for 4 minutes per side, or until nicely browned; drain the fat.
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12
Sprinkle the onions, carrots, squash, garlic, and thyme into the pan.
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13
Add the wine and figs; stir to combine with the vegetables.
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14
Cover and bake for 3 to 3 1/2 hours or until the meat is fork-tender.
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15
Let cool; place the meat and sauce in separate containers; cover and refrigerate overnight.
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16
The next day, place the meat on a carving board and cut against the grain into thin slices.
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17
Overlap the slices in an ovenproof high-sided serving dish.
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18
Preheat the oven to 350u00b0; remove the hardened fat from the sauce; place the sauce in a saucepan over med-high heat and cook for 3-5 minutes, or until slightly thickened.
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19
Add 2 tablespoons balsamic glaze; taste and adjust the seasonings; pour over the meat.
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20
Place in the oven and reheat for 30 minutes or until the sauce is bubbling.
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21
Garnish with the parsley and serve immediately.
