Coffee-Braised Brisket with Potatoes and Carrots

By cheeserohan

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
• country bread (optional)

Details

Servings 4

Preparation

Step 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 1/4 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, 7 to 8 hours.

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