Coffee-Braised Brisket With Potatoes and Carrots

Submitted by StaceyLyn78

"I got this recipe from Real Simple magazine and we now have a new way of cooking brisket. It's awesome! The original recipe called for half of the amount of coffee, brown sugar and Worcestershire sauce but, about halfway through cooking, I tasted the sauce and realized the tomato paste totally overpowered everything else. So I left the tomato paste as is, and doubled everything else. It was wonderful."

 

• Ready In: 8hrs 20mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 1 medium onion, peeled and quartered, stem end left in tact
• 1 lb new potato (about 12)
• 1 lb medium carrot, cut into 2 1/2 inch lengths
• 2 1⁄2 lbs beef brisket, trimmed
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon black pepper
• 1 (6 ounce) can tomato paste
• 1 cup brewed black coffee
• 1⁄4 cup Worcestershire sauce
• 1⁄4 cup packed light brown sugar
• 2 tablespoons chopped fresh flat-leaf parsley (optional)

directions

1. In the bottom of a 5-6 quart slow-cooker, combine the onion, potatoes and carrots. Season the beef with salt and pepper (both sides) and place on top of vegetables.
2. In a 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, about 7-8 hours.
3. Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley. Serve with bread if desired.