Description
This slow cooker Bacon Blue Cheese Brisket is a hearty, flavorful dish featuring tender beef brisket cooked with sweet onions, savory bacon, and topped with crumbled blue cheese. The brisket is first browned in bacon drippings for rich flavor, then slow-cooked until fall-apart tender, making it perfect for a comforting family meal.
Ingredients
Scale
Meat & Bacon
- 1 pound thick-cut bacon (divided)
- 3 1/2 pounds flat-cut boneless beef brisket
Vegetables & Aromatics
- 2 large sweet onions
Liquids & Seasonings
- 3 cups water
- 4 teaspoons beef bouillon (such as Better than Bouillon)
- Salt and pepper, to taste
- 1 teaspoon cracked black pepper (optional)
Toppings
- 4-6 ounces crumbled blue cheese
Instructions
- Cook half the bacon: In a large skillet over medium heat, cook half of the bacon until it is flexible but not crispy. Remove the bacon to a paper-towel lined plate to drain. Once cool enough to handle, chop the bacon into bite-sized pieces and set aside.
- Prepare the onions: Slice the sweet onions into half or quarter-inch rings and arrange them evenly in the bottom of a large slow cooker.
- Season the brisket: Generously salt and pepper the entire brisket on all sides to enhance flavor.
- Brown the brisket: Heat the skillet with the reserved bacon drippings over medium-high heat. Carefully place the brisket in the skillet and sear for about 2 minutes on each side until browned. Use tongs to turn the brisket, being cautious of splattering grease. Once browned on all sides, turn off the heat.
- Place brisket in slow cooker: Transfer the browned brisket on top of the onions in the slow cooker.
- Make broth: Discard any leftover bacon grease from the skillet. Add water and beef bouillon to the hot pan and stir, deglazing the pan and scraping up browned bits. Stir until the bouillon dissolves completely. Pour this flavorful broth into the slow cooker over the brisket.
- Season and add bacon: Sprinkle additional cracked black pepper over the brisket if desired, then evenly distribute the cooked chopped bacon on top.
- Slow cook: Cover the slow cooker and cook the brisket on high for 5 to 7 hours or on low for 9 to 10 hours, until the meat is tender and easily falls apart.
- Cook remaining bacon: When ready to serve, cook the remaining bacon in a skillet until crisp. Chop the crispy bacon for garnish.
- Serve: Slice or shred the brisket and serve it sprinkled with the crispy bacon and crumbled blue cheese. It’s delicious with crusty bread for dipping in the broth, or served alongside mashed potatoes or creamy polenta.
Notes
- Be careful when browning the brisket in bacon drippings, as grease can splatter.
- The cooking time can vary depending on your slow cooker; check the brisket for tenderness before the minimum time is up.
- If you prefer a milder cheese flavor, reduce the amount of blue cheese or serve it on the side.
- For best results, use thick-cut bacon for a more robust flavor and texture.
- Leftover brisket can be refrigerated for up to 3 days and reheated gently.
