Slow-Cooker Coffee-Braised Brisket With Potatoes and Carrots

Cooking Passover dinner couldn’t be easier with this slow-cooker brisket recipe
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Beef Brisket

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Throw everything in the slow-cooker, leave it to simmer for several hours, and you’ll end up with a perfectly cooked beef brisket.

This recipe is courtesy of Real Simple.

4
Servings
963
Calories Per Serving
Deliver Ingredients

Ingredients

  • medium onion, peeled and quartered
  • 1  Pound  new potatoes
  • 1  Pound  carrots, cut into 2 ½ inch lengths
  • 2 1/2  Pounds  beef brisket, trimmed
  • Kosher salt
  • Freshly ground black pepper
  • 6-ounce can tomato paste
  • 1  Cup  brewed black coffee
  • 3  Tablespoons  Worcestershire sauce
  • 1/4  Cup  packed light brown sugar
  • 2  Tablespoons  flat-leaf parsley, chopped

Directions

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, 8-9 hours.

Slice the beef across the grain, serve with vegetables and sauce, and sprinkle with parsley.

Nutritional Facts

Total Fat
52g
74%
Sugar
14g
16%
Saturated Fat
21g
88%
Cholesterol
270mg
90%
Carbohydrate, by difference
32g
25%
Protein
90g
100%
Vitamin A, RAE
828µg
100%
Vitamin B-12
6µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
24mg
32%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
138mg
14%
Choline, total
254mg
60%
Fiber, total dietary
10g
40%
Fluoride, F
63µg
2%
Folate, total
111µg
28%
Iron, Fe
15mg
83%
Magnesium, Mg
110mg
34%
Niacin
21mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
646mg
92%
Riboflavin
1mg
91%
Selenium, Se
86µg
100%
Sodium, Na
676mg
45%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
319g
12%
Zinc, Zn
16mg
100%

Brisket Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Brisket Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

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