Coffee-Braised Brisket With Potatoes and Carrots
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.
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INGREDIENTS
Nutrition- 1
- 1
- 1
- 2 1⁄2
- 1⁄2teaspoon kosher salt
- 1⁄4teaspoon black pepper
- 1(6 ounce) can tomato paste
- 1cup brewed black coffee
- 1⁄4
- 1⁄4cup packed light brown sugar
- 2
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DIRECTIONS
- 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.
- 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.
- Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley. Serve with bread if desired.
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