French Dip Brisket

Estelle Anderson


Talk about a delicious sandwich! This is a Rachael Ray recipe that I love! Wait until the Superbowl crowd sees this. This is made mostly in a crock pot - so you can start it in the morning and forget about it until you're ready for lunch or dinner. Enjoy!

★★★★★ 1 vote
40 Min
8 Hr


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
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


loaf french bread, cut into 4-inch sections, split and toasted
sliced swiss cheese


1Place 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.
2Return 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
3While 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.
4Thinly slice the brisket. To serve, dunk bread into sauce and top with brisket, Swiss cheese, cooked veggies and more juice.

About this Recipe

Course/Dish: Beef
Regional Style: French