Menu Enter a recipe name, ingredient, keyword...


Slow-Cooker Coffee-Braised Brisket With Potatoes and Carrots


serves 4

Google Ads
Rate this recipe 0/5 (0 Votes)


  • 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)



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

You'll also love

Review this recipe

Guinness Potatoes (Spicy) Loaded Baked Potato & Chicken Casserole