Look at what's cookin

My adventure's in feeding my family

Slow-Cooker Coffee-Braised Brisket With Potatoes and Carrots December 24, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

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

photo 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.

In a small bowl, whisk together the tomato paste, coffee, Worcestershire sauce, and brown sugar; pour over the beef and vegetables.

photo 2

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.

photo 3


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