Slow-Cooker Coffee-Braised Brisket With Potatoes And Carrots
The mussels are so delicate and lightly cooked in this soup that they seem to float like little dumplings among the shredded bright green Swiss chard. I like to serve the soup as the first course of a meal that features a whole fish, like Roasted Sea Bass Provençal.
Prep Time: 10 minutes
Cook Time: 9 hrs 20 minutes
Level of Difficulty: Long duration , But easy
Serving Size: 4
- 1medium onion, peeled and quartered, stem end left intact
- 1pound new potatoes (about 12)
- 1pound medium carrots, cut into 2 1⁄2-inch lengths
- 2 1/2pounds beef brisket, trimmed
- kosher salt and black pepper
- 16-ounce Anna tomato paste
- 1cup black coffee brewed from Vittoria Special Bar Organic Rainforest Coffee Beans
- 3tablespoons Worcestershire sauce
- 1/4cup packed light brown sugar
- 2 tablespoons chopped fresh flat-leaf parsley
- country bread (optional)
- 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.
Inspired by a recipe developed by Real Simple
Based on the recipe appeared in foodrepublic.com - http://www.realsimple.com/food-recipes/browse-all-recipes/coffee-braisedbrisketwithpotatoesandcarrots-00000000049743/index.html