Winter Is Coming! Love GOT…But no really, its getting colder outside, and despite the deceptively comfortable 60 degree weather we experience in NYC during the day, the nights are nipple sharpening COLD.
So what do you do? You bake delicious sh*t for really long periods of time! This recipe is Easy as ever, hella delicious, and right on time. Apologies in advance to non pork eaters and non meat eaters alike, but this one marries the Pig and Cow in mouth watering matrimony.
Check out the photos and recipe below!
1 pound thick-cut bacon, divided
2 large sweet onions
salt and pepper
3 and 1/2 pounds flat-cut boneless beef brisket
3 cups water
4 teaspoons good quality beef bouillon (I prefer to season filtered water)
1 teaspoon cracked black pepper, optional
4-6 ounces crumbled blue cheese
- In a large skillet, cook HALF of the bacon over medium heat until it is flexible but not crispy. Remove to a paper-towel lined plate. When cool enough to handle, chop into bite-size pieces and set aside.
- Meanwhile, slice the onions into half or quarter-inch rings and place them in the bottom of a large slow cooker.
- Generously salt and pepper the brisket.
- Turn the heat to medium high and add the brisket (don’t you dare throw out those bacon drippings, now).
- Cook for about 2 minutes until brown, then use tongs to carefully turn it. Watch out for splattering! When all sides are brown, turn off the heat.
- Place the brisket on top of the onions.
- Discard the leftover bacon grease in the pan.
- Add the water and bouillon to the hot pan and stir up the browned bits. When the bouillon is dissolved, pour the broth into the slow cooker.
- Sprinkle with additional cracked pepper if you want.
- Sprinkle with the cooked bacon.
- Cover and cook on high heat for 5-7 hours or low for 9-10 hours, or until the meat is fall-apart tender.
- When you are ready to serve, cook the remaining bacon until crisp, then chop.
- Serve the brisket sprinkled with bacon and blue cheese. I like to serve with crusty bread so that you can dip it in the broth. It would go great on top of mashed potatoes or creamy polenta, too!