Slow-Cooker Coffee-Braised Brisket With Potatoes and Carrots (5 - 6 qt) |
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Prep Time: 10 Minutes Cook Time: 540 Minutes |
Ready In: 550 Minutes Servings: 4 |
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Ingredients:
1 medium onion, peeled and quartered, stem end left intact |
1 pound(s) new potatoes (about 12) |
1 pound(s) medium carrots, cut into 2 1/2-inch lengths |
2 1/2 pound(s) beef brisket, trimmed |
kosher salt and black pepper |
1 6-ounce can(s) tomato paste |
1 cup(s) brewed black coffee |
3 tablespoon(s) worcestershire sauce |
1/4 cup(s) packed light brown sugar |
2 tablespoon(s) chopped fresh flat-leaf parsley |
country bread (optional) |
Directions:
1. In the bottom of a 5- to 6-quart slow cooker, combine the onion, potatoes, and carrots. Season the beef with 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the vegetables.
2. In a small bowl, whisk together the tomato paste, coffee, Worcestershire sauce, and brown sugar; pour over the beef and vegetables. Cover and cook on low until the beef and vegetables are tender, 8 to 9 hours.
3. Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley. Serve with the bread, if desired.
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