Ingredients:
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Directions:
Mix together the salt and pepper. Season the brisket evenly on all sides.
In a Dutch Oven, melt the butter over medium-high heat, coating the bottom of the pan. Once the fat is hot, add the brisket and sear until golden brown, about 2 minutes per side. Remove the brisket from the pan and place it in the slow-cooker.
Reduce the heat and add the onion; cook scraping the bottom of the pan, cooking until softened, 2 to 3 minutes. Add the garlic and cook about 1 minute. Add the broth to deglaze, and scrape up any bits from the pan. Transfer all the liquid, etc. to the slow-cooker. Add in the squash, potatoes, carrots and thyme to the slow-cooker.
Add the lid, cook for 8 to 9 hours on low.
Transfer the brisket to a bowl with the veggies. Move the onions, garlic and liquid to a food processor (or use an emersion blender) and process the sauce until smooth. Place in a saucepan on the stove and simmer about 5 minutes until thickened. Serve with the brisket and veggies, |
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