Slow-Cooker Coffee-Braised Brisket With Potatoes and Carrots

Slow-Cooker Coffee-Braised Brisket With Potatoes and Carrots
Sang An
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Hands-On Time
10
minutes
Total Time
550
minutes
Serves 4

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.

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