Slow-Cooker Coffee-Braised Brisket With Potatoes and Carrots

By mschweickert

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)

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

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.