Slow-Cooker Coffee-Braised Brisket With Potatoes and Carrots

Slow-Cooker Coffee-Braised Brisket With Potatoes and Carrots
Sang An
This well-priced cut of meat does best when cooked low and slow. Don’t try to make it on the high setting or it may end up chewy and stringy.

Get the recipe.

 

Serves 4
preparation
10
minutes
cooking
550
minutes

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 and 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.

 

Vanessa Seder
January 2011

Nutritional Information

  • Per Serving
  • Calories 600
  • Fat 12 g
  • Sat Fat 4 g
  • Cholesterol 107 mg
  • Sodium 835 mg
  • Protein 67 g
  • Carbohydrate 55 g
  • Sugar 27 g
  • Fiber 7 g
  • Iron 8 mg
  • Calcium 115 mg
What does this mean? See Nutrition 101.