Brisket is a tough meat to cook, mostly because it is tough. There are many recipes for smoking it but we don’t have a smoker. Almost every recipe I see looks the same which is why this recipe intrigues me. The coffee provided a richness but it was in no way overpowering. The meat was very tender even though it was still frozen when I put it in (I forgot to thaw it out the night before) and the carrots and potatoes were soft but not mushy. A simple recipe with common 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 cup brewed black coffee
- 3 tablespoons Worcestershire sauce
- 1/4 cup packed light brown sugar
- 2 tablespoons chopped fresh flat-leaf parsley
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.