Trione Vineyards & Winery Bacon Braised Beef Brisket

2 pounds beef brisket (2 1-pound strips)
1 tablespoon olive oil
Kosher salt and fresh ground black pepper, to taste
4 slices apple wood smoked bacon, thick cut
1 yellow onion, peeled, large dice
2  carrots, peeled, large dice
3 each celery ribs, large dice
6 cloves fresh garlic, smashed
10 Cremini mushrooms, stemmed, halved
1 1⁄2 pounds Yukon gold potato, peeled, large dice
1⁄2 bunch fresh thyme 
3 cinnamon sticks
2 each bay leaf
1 cup Pinot Noir
1 cup beef stock

In a heavy bottom sauté pan, heat the olive oil. Season the brisket generously with salt and pepper, then brown all sides in the hot oil. Dice 2 slices of the apple wood smoked bacon and brown in the pan after the brisket is browned. Wrap the brisket with a slice of the bacon.

In a crock pot (slow cooker), place all of the ingredients with the brisket on top. Season the vegetables with salt and pepper. Cook for 5 hours on high setting. Enjoy with the Trione Pinot Noir.

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