Hey everyone! It’s been an awesome couple of days here. I had a recipe featured on Siriously Delicious, and have gotten the chance to catch some new readers because of it. So if you’re new, thanks for stopping by and I’d love for you to check out some of my other blog posts and recipes!
There’s some other fun stuff going on that I’ll be announcing soon and some improvements that are being made behind the scenes to Christen in the Kitchen. All stuff that’s going to make this site better for my readers. We’re also headed to the beach this weekend so I’ll be Christen in Someone Else’s Kitchen all next week. I’ll be cooking up lots of new recipes, and be sharing a few photos from our family vacation to North Carolina.
And I also want to say, if you have feedback about the site, share it in the comments. I’m always looking for suggestions on posts or any recipes you’d like me to tackle!
So, on to the recipe!
This dinner is just warm and delicious. It’s home cooking at its finest.
Brisket is a great cut of meat if you cook it low and slow (either in the slow cooker or in a Dutch oven). It gives the fat in the meat some real time to just melt away, and you’re left with a super tender piece of meat. For the future, the only alteration I think I’ll make will be leave the potatoes out, but keep the carrots. I think this piece of meat would be great served on top of some rich mashed potatoes like the ones from my Sunday Night Beef Stew.
The best part about this dinner (originally found in Real Simple) is how great it is for the very little effort you have to put in. It’s awesome to have a warm, comforting dinner on a week night thanks to the slow cooker.
Some notes on this recipe: My slow cooker is pretty hot so this was done in about six hours, and then just turned to warm until we were ready to eat.
Slow Cooker Coffee-Braised Brisket with Carrots and Potatoes
- 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, fat trimmed
- kosher salt and black pepper
- 6 oz. tomato paste
- 1 cup brewed black coffee
- 3 tbsp. Worcestershire sauce
- 1/4 cup packed light brown sugar
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. Serve with the bread, if desired.