Not your Grandma's: Brisket with butternut squash lentils and slow-cooked mustard sauce

We've been saving this triple-decker recipe for a while. Now seemed like a good time to share - we're happily on vacation in Boston, and heading to California at the end of the week.

I promise I will take a picture of my favorite burrito and share it with all of you. Plus there will be plenty of Filipino recipes from my family, who seem to have a constant stream of pancit and lumpia coming our way. I'm looking forward to documenting some of my favorite recipes from childhood, and sharing them here. Once I've had my way with them, of course.

In the meantime, enjoy this three-in-one recipe collection that works together or separately. Brisket in a slow cooker is incredibly easy. Set it and forget it. Is that a slogan for something?

For our vegetarian friends as a solo dish or for a meat-supporting side dish, the butternut squash lentils are creamy and comforting. To top it all off, I made a slow-cooked mustard sauce using the vegetables reserved from the brisket - a nice way to recycle what you make.

Enjoy! We're coming at you next from California!

Slow Cooker Brisket

• ~ 3.5 - 4 lbs brisket
• 2 yellow onions
• 2 carrots
• 3 celery stalks
• 4 garlic cloves
• 3 bay leaves
• 1/3 cup tomato paste
• 4 cups water
• 1 cinnamon stick
• 1/2 tbsp savory (substitute thyme if necessary)
• 1/2 tbsp pepper
• 1/2 tbsp salt

Rough chop all vegetables.

Combine all ingredients in slow cooker and cook on low for 6-8 hours.


Butternut Squash Lentils

• 1lb (1 package) lentils
• 1 tbsp bacon fat or butter 
• 2 tbsp vegetable oil
• 2 carrots, thinly sliced
• 1 cup roasted butternut squash, cubed
• 1 cup heavy cream
• Salt + pepper

Cover lentils and bacon fat with water and boil 15-20 minutes until tender. Strain and set aside.

Add vegetable oil to a hot pan and let sit until it starts to smoke.

Add carrots and roasted squash, stirring occasionally. Let a few sides brown or even caramelize (about 5 minutes of no stirring).

Add lentils and heavy cream. Reduce heat to simmer and cook about 5 minutes.

Salt and pepper to taste.


Honey-Mustard Vegetable Sauce

• 2 cups reserved and strained vegetables (from the slow cooker)
• 1/4 cup heavy cream
• 1/4 cup mayonnaise
• 2 tbsp dijon mustard
• 2 tsp honey
• 1 tbsp hot sauce
• Salt and pepper to taste

Combine all ingredients in a food processor or blender and GO!  

After about 10-15 seconds, stop the blender and stir. Repeat until smooth.

This sauce is customizable - play around with the flavors until you arrive at something awesome. Try adding more dijon, honey or hot sauce.