cut bacon into small lardons, and saute until crisp. near the end, throw in the mushrooms (shred them a bit first) and cook until fragrant. set aside lardons and mushrooms, and heat bacon drippings until nearly smoking. sear brisket on all sides until nicely browned. let cool. add back lardons and mushrooms. refrigerate overnight. add liquid, cover tightly with a layer of foil and close fitting lid, and simmer until fork tender, 2-3 hours. cool meat, slice and set back into fridge with the pan juices (don't reduce) - the meat will reabsorb some of the liquid overnight and will be very tender and tasty. before serving, gently warm meat in juices. gravy can be reduced to serve.
Number of Servings: 8
Recipe submitted by SparkPeople user REBECCAFRIEDMAN.