FRENCH DIP BRISKET

French Dip Brisket image

Provided by Estelle Anderson

Categories Beef

Time 8h40m

Number Of Ingredients 15

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1 Tbsp evoo (extra virgin olive oil)
4 slice smoky bacon, chopped
salt & pepper
3 lb beef brisket
1 large onion, thinly sliced
2 - 3 clove garlic, finely chopped or grated
1 bay leaf
1 box cremini mushrooms, wiped clean and quartered (or use 1/2 pound fresh)
2 Tbsp worcestershire sauce
2 c beef stock or broth
2 Tbsp fresh thyme, chopped
2 Tbsp honey
TO SERVE:
1 loaf french bread, cut into 4-inch sections, split and toasted
sliced swiss cheese

Steps:

1. Place a large skillet over medium heat with about 1 tablespoon EVOO. 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.
2. 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
3. While the meat is searing, add the reserved bacon, onion, garlic, bay leaf, mushrooms, beefstock or broth, thyme, Worcestershire sauce and honey to the crock bot. 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.
4. Thinly slice the brisket. To serve, dunk bread into sauce and top with brisket, Swiss cheese, cooked veggies and more juice.