- 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 use Better than Bouillon)
- 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!
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