Preheat the oven to 325.

Trim the stems off of the figs, cut in half and soak in the red wine.

Sprinkle the brisket with the kosher salt. Rub and press into the meat. Place in a roasting pan. Pour the figs, red wine and onions all around.

Cover the meat tightly with foil or a lid. Place in the oven for 3-4 hours until it is falling apart. Scoop and baste the roast periodically with the sauce.

Scoop out the red wine and figs and place in a saute pan. Bring it up to a simmer, lower the heat and reduce the juices for about 15-30 minutes.

Meanwhile, drizzle the balsamic on the cooked brisket, cover and rest until the sauce is reduced.

Serve the brisket in slices, relatively thick and drizzle generously with the sauce.

Few tips…
Plan on at least 45 minutes per pound. If you have a huge crowd to feed, save a bit of time by cutting the roast in half (or thirds) and roast in 3-4 pound hunks in separate pans.

This recipe is loose and forgiving, the most important fact is low heat and time. The longer this has under heat the more the tough fibers will break down.

This totally works in a crockpot as well. Place everything in the crockpot on high for 3-4 hours or low for 6-9 hours. It is bit trickier to scoop out the figs and juice afterwards, but you can leave that sauce and simply know that the sauce will be thinner.