Slow-Cooker Coffee-Braised Brisket With Potatoes and Carrots

brisket-potatoes
Photo by Sang An
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 600 calories
    • 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

Ingredients

  1. Check 1 medium onion, peeled and quartered, stem end left intact
  2. Check 1pound new potatoes (about 12)
  3. Check 1pound medium carrots, cut into 2 1⁄2-inch lengths
  4. Check 2 1/2pounds beef brisket, trimmed
  5. Check kosher salt and black pepper
  6. Check 16-ounce can tomato paste
  7. Check 1cup brewed black coffee
  8. Check 3tablespoons Worcestershire sauce
  9. Check 1/4cup packed light brown sugar
  10. Check 2tablespoons chopped fresh flat-leaf parsley
  11. Check 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.