Slow Cooker Brisket and Squash
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Brisket can definitely be a daunting dish. At least in my own mind, it’s associated with “real adults” and not people merely in kollege (or whatever life-phase I’m in now). However, just by using a slow cooker, brisket can be transformed into a super easy recipe, without sacrificing anything in terms of quality! Additionally, using a slow cooker allows you to kill two birds with one stone: simply throw any root vegetable in there, and it’ll cook to tender perfection, all the while absorbing the flavor of the meat.

Start by cubing the butternut squash. Now, it’s worth noting that you could also use potatoes, sweet potatoes, parsnips, onions, carrots, or anything, really!

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When you reach the bulb at the bottom of the squash, use a spoon to scoop out as many seeds as you can. You can also try tapping the squash against the counter to loosen the seeds from the flesh and make them easier to remove. You definitely won’t get them all, which is fine; just cut around them when cubing the bottom.

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Add these cubes to the slow cooker and season liberally with salt, pepper, cinnamon, and ginger.

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Now, for the meat. Rub each side of the brisket meat with olive oil, to coat it. Then, season both sides with salt, pepper, and sage. Place the meat over the squash cubes and add the red wine and beef stock.

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Then, all you have to do is turn the crockpot on low, sit back, and let it do it’s thing! When the meat is done cooking, remove it briefly just to cut it, and then return it to the slow cooker. So, like that, brisket becomes as easy as ramen.

Slow Cooker Brisket and Squash

Brisket is often considered a difficult dish to make, but with the magic of the slow cooker, it doesn't have to be!

Slow Cooker Brisket and Squash

Makes: 12 servings

Prep time:

Cook time:

Rated 5/5 based on 11 customer reviews
300 calories

Ingredients:
  • 1 Butternut squash
  • Salt
  • Pepper
  • Cinnamon
  • Ginger
  • Brisket
  • Olive oil
  • Sage
  • 3/4 cup red wine
  • 2 cups beef stock

Instructions:
  1. Cut the butternut squash into 1/2-inch cubes, making sure to cut around the seeds.
  2. Add the squash cubes to the slow cooker and season liberally with salt, pepper, cinnamon, and ginger.
  3. Coat both sides of the meat in olive oil. Season with salt, pepper, and sage.
  4. Place the meat on top of the squash. Add the red wine and beef stock to the slow cooker.
  5. Cook on low for 8 hours.
  6. Remove the meat from the slow cooker. Cut into 1/2-inch wide strips, and place back in the slow cooker.