French Dip Brisket

by Rachael Ray Show Staff 4:00 AM, December 2, 2010

Aired December 2, 2010

Serves Serves 4
1 tablespoon EVOO Extra Virgin Olive Oil
4 slices smoky bacon, chopped
Salt and pepper
1 3-pound beef brisket
1 large onion, thinly sliced
2 to 3 cloves garlic, finely chopped or grated
1 bay leaf
1 box or 1/2 pound cremini mushrooms, wiped clean and quartered
2 tablespoons Worcestershire sauce
2 cups beef stock or broth
2 tablespoons fresh thyme, chopped
2 tablespoons honey
To serve:
1 loaf bread, cut into 4-inch sections, split and toasted
Sliced Swiss cheese
Chopped flat-leaf parsley

Place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook until golden brown, about 5 minutes. Remove the bacon from the pan with a slotted spoon and reserve on a paper towel-lined plate to drain.

Return the skillet to medium-high heat with the bacon fat. Season both sides of the brisket with salt and pepper, and sear on all sides until golden brown, 3-4 minutes per side.

While the meat is searing, add the reserved bacon, onion, garlic, bay leaf, mushrooms, beef stock or broth, thyme, Worcestershire sauce and honey to the crock of a slow cooker. Season with salt and pepper, and stir to combine. Add the seared meat to the pot and cover. Cook on high for 5 hours or low for 7-8 hours until the meat is tender.

Thinly slice the brisket. To serve, dunk bread into sauce, and top with brisket, Swiss cheese, cooked veggies, more juice, and parsley.

Around the Web