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

 

 

Ingredients

 

Preparation

  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.

 

 

Recipe Credit 

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