Recipe by Peloton Culinary & Catering
2 lbs beef brisket (two 1-pound strips)
1 tbsp olive oil
to taste kosher salt and fresh-ground black pepper
4 slices applewood smoked bacon, thick diced
1 yellow onion, peeled, large dice
2 carrots, peeled, large dice
3 celery rib, large dice
6 cloves fresh garlic, smashed
10 cremini mushrooms, stemmed, halved
1 ½ lbs yukon gold potato, peeled, large dice
½ bunch fresh thyme
3 sticks cinnamon
2 bay leaves, dry
1 cup pinot noir
1 cup beef stock
1
In a heavy bottom sauté pan, heat the olive oil. Season the brisket generously with salt and pepper then brown all sides in the hot oil.
2
Dice 2 slices of the applewood smoked bacon and brown in the pan after the brisket is browned. Wrap the brisket with a slice of the bacon.
3
In a Crock Pot (slow cooker) place all of the ingredients with the brisket on top. Season the vegetables with salt and pepper. Cook for 5 hours on high setting.
4
Enjoy with Trione Pinot Noir.
Ingredients
2 lbs beef brisket (two 1-pound strips)
1 tbsp olive oil
to taste kosher salt and fresh-ground black pepper
4 slices applewood smoked bacon, thick diced
1 yellow onion, peeled, large dice
2 carrots, peeled, large dice
3 celery rib, large dice
6 cloves fresh garlic, smashed
10 cremini mushrooms, stemmed, halved
1 ½ lbs yukon gold potato, peeled, large dice
½ bunch fresh thyme
3 sticks cinnamon
2 bay leaves, dry
1 cup pinot noir
1 cup beef stock