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Slow-Cooker Coffee-Braised Brisket With Potatoes and Carrots
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Hands-on Time: 10m Total Time: 9hr 10m Ingredients | |
| 1 medium | onion, peeled and quartered, stem end left intact |
| 1 pound | new potatoes, (about 12) |
| 1 pound | medium carrots, cut into 2 1⁄2-inch lengths |
| 2 1/2 pounds | beef brisket, trimmed |
| kosher salt | |
| black pepper | |
| 1 6-ounce can | tomato paste |
| 1 cup | brewed black coffee |
| 3 tablespoons | Worcestershire sauce |
| 1/4 cup | packed light brown sugar |
| 2 tablespoons | 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 ¼ 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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