Bacon, Leek, and Tomato Brisket with Polenta

This gem of a recipe was delivered to me from Sophie, by way of Rachel Ray. The deliciousness cooked all day in the crock pot making for a yummy smell throughout the house. I use my crock pot a ton in the winter- there is something so gratifying about knowing that your dinner is simmering all day long.

All this meat makes for the ideal man meal but I am not ashamed to proclaim my love for me as I enjoyed it just as much as Mark did! It's all sorts of comforting. I served this dish with polenta to soak up all of the slow cooked bacon and brisket flavored goodness. Best of all? It tastes even better on the second day.

Bacon, Leek, and Tomato Brisket

recipe from Rachel Ray

1 Tbsp. Olive Oil

1/2 pound thick cut smoky bacon, chopped

Salt & ground black pepper

1 3-pound beef brisket

2 large leeks, thinly sliced

2 pints grape tomatoes

2-3 cloves garlic, finely chopped

1 bay leaf

1 cup beef stock

2 Tbsp. fresh thyme, chopped

2 Tbsp. tomato paste

2 Tbsp. Worcestershire sauce

2 Tbsp. honey

Place a large skillet (I used my French oven) over medium heat with olive oil. Add bacon and cook until golden brown. Remove bacon with a slotted spoon and reserve. Do not remove the bacon fat.

Return the skillet to medium hear. Season both sides of the brisket with salt and pepper and sear all sides of the brisket, about 3-4 minutes per side.

While the meat is searing, combine bacon, leeks, tomatoes, beef broth, thyme, tomato paste, Worcestershire sauce, and honey to your crock pot. Season with very little salt and pepper and stir. Add the seared meat and cover. Cook on high for 7 hours or on low for 9-10 hours, until the meat is tender.

Serve in shallow bowls atop a scoop of polenta (recipe below).

Basic Polenta (serves 4)

3 cups water

1 tsp. salt

1 cup yellow cornmeal

2 Tbsp. unsalted butter

Bring 3 cups of water and salt to a boil in a heavy sauce pan. Slowly whisk in the cornmeal. Reduce heat to low and cook until the mixture thickens, whisking often, about 12-15 minutes. When the cornmeal is cooked, remove from burner and add butter and stir until melted.