1 onions (medium, peeled and quartered, stem end left intact)
1 lb new potatoes (about 12)
1 lb carrots (medium, cut into 2 1⁄2-inch lengths)
21/2 lbs beef brisket (trimmed)
black pepper (kosher salt and)
6 ozs tomato paste
1/2 cup coffee (brewed black)
2 tbsps worcestershire sauce
2 tbsps light brown sugar (packed)
2 tbsps flat leaf parsley (chopped)
Season the beef with 1 teaspoon salt and ¼ teaspoon pepper and place in the bottom of a 5- to 6-quart slow cooker. Add the onion, potatoes, and carrots.
In a small bowl, whisk together the tomato paste, coffee, Worcestershire sauce, and brown sugar; pour over the beef and vegetables. Stir things around just a little until some of the sauce reaches the bottom of the pot. 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 the parsley.
Source: FramedCooks
1 lb new potatoes (about 12)
1 lb carrots (medium, cut into 2 1⁄2-inch lengths)
21/2 lbs beef brisket (trimmed)
black pepper (kosher salt and)
6 ozs tomato paste
1/2 cup coffee (brewed black)
2 tbsps worcestershire sauce
2 tbsps light brown sugar (packed)
2 tbsps flat leaf parsley (chopped)
Season the beef with 1 teaspoon salt and ¼ teaspoon pepper and place in the bottom of a 5- to 6-quart slow cooker. Add the onion, potatoes, and carrots.
In a small bowl, whisk together the tomato paste, coffee, Worcestershire sauce, and brown sugar; pour over the beef and vegetables. Stir things around just a little until some of the sauce reaches the bottom of the pot. 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 the parsley.
Source: FramedCooks