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Bacon Braised Beef Brisket

Recipe by Peloton Culinary & Catering

Filet Mignon with a horseradish mashed potatoes prepared by Peloton Culinary

 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

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.


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.


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.


Enjoy with Trione Pinot Noir.