Slow-Cooker Coffee-Braised Brisket With Potatoes and Carrots (5 - 6 qt)

Photo: psfreeman

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. Recipe by Vanessa Seder, January 2011. From the Real Simple website:

Yield: 4 servings
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  • 1 medium onion, peeled and quartered, stem end left intact
  • 1 pound(s) new potatoes (about 12)
  • 1 pound(s) medium carrots, cut into 2 1xE2x81x842-inch lengths
  • 2 1/2 pound(s) beef brisket, trimmed
  • Kosher salt and black pepper
  • 1 6-ounce can(s) tomato paste
  • 1 cup(s) brewed black coffee
  • 3 tablespoon(s) Worcestershire sauce
  • 1/4 cup(s) packed light brown sugar
  • 2 tablespoon(s) chopped fresh flat-leaf parsley
  • Country bread (optional)


  1. 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. 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. 3. Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley. Serve with the bread, if desired.
April 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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