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.