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Fall Brisket With Cider and Butternut Squash
Ingredients
- 3 pounds beef brisket
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable or canola oil
- 4 cups apple cider
- 2 cups dry red wine, such as Merlot, Syrah, Zinfandel, or Côtes-du-Rhône
- 6 sprigs fresh thyme, plus 1 tablespoon minced fresh thyme
- 4 large cloves garlic, smashed
- 2 bay leaves
- 1 (2-pound) butternut squash, peeled, seeded, and cut into 2-inch chunks
- 3 medium red onions, peeled and quartered, leaving the root intact
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