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by Caitlin Saniga

I used a medium-roast coffee, but if you want a bolder coffee flavor, use a dark-roast coffee for this brisket. And I served mine with rye bread. Yum.

  • 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
  • salt and pepper
  • 1 6-ounce can tomato paste
  • 1/2 cup brewed black coffee
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons 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 1/4 teaspoons 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, 7 to 8 hours.

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

Makes 4 servings.

Recipe: Real Simple

Photo: Caitlin Saniga

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