French Dip Brisket Sandwiches

I saw this on Rachael Ray's website and being very fond of foods cooked in a slow cooker it was another one of her recipes I had to try.  This dish turned out better than I could've hoped for, with the meat cooked to slow perfection.  I did alter the recipe just a bit, I doubled the amount of garlic, beef stock and Worcestershire than what's called for here.  The meat turned out super tender and juicy and very easy to shred.  I find shredding the meat with my hands helps gets the fat out easier and makes the meat just right for a hoagie-style sandwich.  Rachael actually dips her entire toasted bun into the leftover juices...that's a little much for me as I like my "au jus" to be served on the side with a touch poured over my meat.  I don't like my sandwiches to be soggy, I like to dip my sandwich into the juice one bite at a time.  Such an incredibly easy dish to serve for a large crowd.  It's the perfect recipe for a tailgating contribution or as I'm doing tonight, I'm slow cooking this brisket for a hearty meal to serve while watching our beloved Cowboys kick the New York Giant's butts tonight!  GO COWBOYS!!!  =)



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 TBSP Worcestershire sauce
2 cups beef stock or broth
2 TBSP fresh thyme, chopped
2 TBSP honey

To serve:

1 loaf bread, cut into 4-inch sections, split and toasted
Sliced Swiss cheese
Chopped Italian 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.



**As a side note, another use of the brisket is this makes for excellent authentic brisket tacos.  Serve topped with cilantro, diced onion, lime wedges and your favorite red and green sauce.  Reminiscent of