Slow-Cooker Coffee-Braised Brisket With Potatoes and Carrots

Sang An

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Serves 4| Hands-On Time: 10m | Total Time: 9hr 10m

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

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.
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.
Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley. Serve with the bread, if desired.

By Vanessa Seder, January 2011

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 600

Fat 12g
Sat Fat 4g
Cholesterol 107mg
Sodium 835mg
Protein 67g
Carbohydrate 55g
Sugar 27g
Fiber 7g
Iron 8mg
Calcium 115mg

What does this mean? See Nutrition 101.

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Quick Tip

This well-priced cut of meat does best when cooked low and slow. Don’t try to make it on the high setting of a slow cooker or it may end up chewy and stringy.