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Coffee-Braised Brisket With Potatoes and Carrots

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“I got this recipe from Real Simple magazine and we now have a new way of cooking brisket. It's awesome! The original recipe called for half of the amount of coffee, brown sugar and Worcestershire sauce but, about halfway through cooking, I tasted the sauce and realized the tomato paste totally overpowered everything else. So I left the tomato paste as is, and doubled everything else. It was wonderful.”
8hrs 20mins

Ingredients Nutrition


  1. In the bottom of a 5-6 quart slow-cooker, combine the onion, potatoes and carrots. Season the beef with salt and pepper (both sides) and place on top of vegetables.
  2. In a 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, about 7-8 hours.
  3. Slice the beef across the grain and serve with the vegetables and sauce, sprinkled with the parsley. Serve with bread if desired.

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