Bacon, Leek, and Tomato Brisket

I happened to be watching Rachel Ray one morning and she made this bacon, leek, and tomato brisket and not only did it look SO tasty, delicious, and flavorful, but it also looked super easy.

The only issue I had was that I didn't know how to chop leeks, but after watching a quick youtube video for it, I got it.

All you do is sear the meat and then throw it all into a Crock Pot!

Let it cook the day away and fill the house with a wonderful aroma!

Bacon, Leek, and Tomato Brisket

Ingredients

• 1 tablespoon EVOO 
• 1/3 to 1/2 pound thick-cut, smoky bacon, chopped
• Salt and ground black pepper
• 1 3-pound beef brisket
• 2 large leeks, thinly sliced
• 2 pints grape tomatoes
• 2 to 3 cloves garlic, finely chopped or grated
• 1 bay leaf
• 1 cup beef stock or broth
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons honey
• 
  

Place a large skillet over medium heat with EVOO, one turn of the pan. 

Add bacon to the pan and cook until golden brown, about 5 minutes.

 Remove bacon with a slotted spoon and reserve. 

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, leeks, tomatoes, garlic, bay leaf, beef stock or broth, thyme, tomato paste, Worcestershire sauce and honey to the crock of a slow cooker. 

Season with salt and pepper and stir to combine.

{Chopping the Leeks}

Add the seared meat to the crock pot and cover.

 Cook on high for 7 hours or low for 9 to 10 hours until the meat is tender. 

Serve in shallow bowls with croutons and salad on top or next to mashed potatoes and let all those delicious juices mix together!

Source: Rachel Ray