Brisket and egg noodle dinner

Recipe:

Season brisket liberally with salt and pepper. I didn’t have any dried thyme, but I had plenty of fresh, so I just pressed that into the meat all over as well. Seared in oil.

Set in slow cooker on top of a whole diced onion and two smashed cloves of garlic. I added roughly 2 cups of beef broth, a splash of red wine vinegar, splash of Worcestershire sauce, and more fresh thyme. Cook low for 8 hours.

Once done while the brisket rested, I made a sauce from the cooking liquid. First I sautéed some cremini mushrooms (sliced), added minced garlic, then deglazed with a couple ladles of the cooking liquid (with onions still in). Added some heavy cream, whisked in about a tsp of Dijon mustard, a tsp of Worcestershire sauce, and then some lemon zest + juice of about half. Finished by folding in chopped parsley.

I meant to toss in some peas right at the end but tired brain forgot.

Tasted delicious, would make again in a heartbeat! 👍🏽