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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
- 1/2 cup brewed black coffee
- 2 tablespoons Worcestershire sauce
- 2 tablespoons packed light brown sugar
- 2 tablespoons chopped fresh flat-leaf parsley
- Notes: I added parsnips and used dried parsley. Also, doubled the sauce as I had a 6.5 pound brisket. Also added more onions, probably 4. Can't overdo onions.
Details
Adapted from framedcooks.com
Preparation
Step 1
1. Season the beef with 1 teaspoon salt and ¼ teaspoon pepper and place in the bottom of a 5- to 6-quart slow cooker. Add the onion, potatoes, and carrots.
2. In a small bowl, whisk together the tomato paste, coffee, Worcestershire sauce, and brown sugar; pour over the beef and vegetables. Stir things around just a little until some of the sauce reaches the bottom of the pot. Cover and cook on low until the beef and vegetables are tender, 7 to 8 hours.
3.Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley.
Notes:
I added parsley to sauce mixture.
Baked in the oven at 325*. Recipes said 3 hours, I baked for 4 in a covered roasting pan.
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