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French Dip Brisket


From Rachel Ray

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Rate this recipe 4.6/5 (9 Votes)
French Dip Brisket 1 Picture


  • 1 tablespoon 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 tablespoons Worchestershire sauce
  • 2 cups beef stock or broth
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons honey
  • 1 loaf bread, cut into 4-inch sections, split and toasted
  • Sliced Swiss cheese
  • Chopped flat-leaf parsley


Servings 4
Preparation time 15mins
Cooking time 495mins
Adapted from


Step 1

Place a large skillet over medium heat with 1 turn of the pan of extra virgin olive oil, 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-line 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 to 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 to 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.


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