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Holiday Brisket with Savory Onion Jus

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Holiday Brisket with Savory Onion Jus

Holiday Brisket with Savory Onion Jus
Campbell's Kitchen
Provided by:
total prep
Flavorful brisket, butternut squash and onions slowly simmer in a sweet and savory sauce until the meat is fork-tender and delicious.


  • 2 tablespoon olive or vegetable oil
  • 6 medium onion , cut into quarters
  • 1 medium butternut squash (about 3 pounds), peeled, seeded and cut into 1 1/2-inch cubes (about 6 cups)
  • 1 boneless beef brisket (about 3 pounds)
  • 1 3/4 cup Swanson® Beef Broth
  • Swanson® Beef Stock
  • 1/2 cup orange juice
  • 1/2 cup dry red wine
  • 1/2 cup packed brown sugar
  • 1 can (about 28 ounces) whole peeled tomatoes


  • Heat the oil in an 8-quart saucepot over medium-high heat. Add onions and squash and cook over medium heat until they're tender-crisp. Remove the vegetables from the saucepot.
  • Season the beef as desired. Increase the heat to medium-high.  Add the beef to the saucepot and cook until it's well browned on all sides. Remove the beef from the saucepot. Pour off any fat.
  • Add the broth, orange juice, wine, brown sugar and tomatoes to the saucepot and heat to a boil. Reduce the heat to low. Return the beef to the saucepot. Cover and cook for 2 hours.
  • Return the vegetables to the saucepot. Cover and cook for 1 hour or until the beef is fork-tender.
  • Remove the beef to a cutting board. Let stand for 10 minutes. Serve the beef with the vegetables and sauce.