This delectable recipe for slow cooker coffee and brown sugar brisket brings together so many rich flavors to this hearty supper.
I think I may have said this once or twice or one million times before on this blog, but I wish I liked coffee. I really do.
It is SO much easier to get a cup of coffee than to find a decent cup of hot, strong English breakfast tea unless you happen to be in the middle of London, and I am usually in the middle of North Carolina, so this is a problem for me.
I’ve tried to like coffee, just for the pure convenience factor, but I just….can’t…do it.
However, I DO (for some mysterious reason) like coffee when it is an ingredient.
Usually that means in ice cream, or in muffins, or other sweet stuff. But in this case, I like it in a brisket recipe.
Whatever the hours and hours of cooking in the slow cooker do to transform the coffee, the sauce comes out not tasting like coffee, but like some rich, tangy, wonderful thing that you can’t quite put your finger on. (Spoiler alert: it’s the coffee.)
Here’s how you make slow cooker coffee and brown sugar brisket!
Toss a brisket and some chopped carrots and baby potatoes and quartered onions into your slow cooker.
Mix up a sauce of tomato paste, Worcestershire sauce, brown sugar and (you guessed it) coffee and pour it in there, stirring things up so the sauce is generally all over everything, and about half the veggies are on top and the other half are on the bottom.
Cover the slow cooker, press the “LOW” setting button, and go do something else for about 8 hours.
Now come back, slice the brisket into thin slices, put it on the plate with some veggies and pour that rocking great sauce all over the whole aromatic, tender, fabulous thing.
Have tea with dessert. Feel all smug for liking coffee and tea at the same time.
Brisket Slow-Cooked in Coffee and Brown Sugar
This delectable recipe for slow cooker coffee and brown sugar brisket brings together so many rich flavors to this hearty supper.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
- Sea salt and black pepper
- 2 1/2 pounds beef brisket
- 1 sweet onion, peeled and quartered
- 1 pound baby potatoes
- 1 pound medium carrots, cut into 2 inch pieces
- 1 6-ounce can tomato paste
- 1/2 cup brewed black coffee
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 2 tablespoons chopped fresh parsley
Instructions
- Season the beef with 1 teaspoon salt and ¼ teaspoon pepper and place in the bottom of a slow cooker. Add the onion, potatoes, and carrots.
- Stir the tomato paste, coffee, Worcestershire sauce, and brown sugar together and pour it over the beef and vegetables. Stir things around just a little. Cover and cook on low until the beef and vegetables are tender, 8 to 10 hours.
- Slice the beef and serve with the vegetables and sauce, sprinkled with the parsley.
Rich says
the best tri-tip recipe ever. My friends jump for joy when I mention that I am making this recipe.
Rich! I’m so glad – you made my day! :)
Emily says
This looks absolutely amazing! I wish I could find some Dallas bbq like that. Unfortunately, the barbeque near me is either subpar or always has a long wait. Not that I mind waiting, but perhaps I should work toward learning how to cook like my own bbq restaurant near me using techniques you have!
Homemade BBQ is the best!
FramedCooks says
Anon: yes it does! You need some liquid of course, but because the slow cooker is covered, it will create enough steam that the meat will be gorgeously tender. Just try not to take the cover off to peek…the more you leave it along, the tenderer it will be. :)
Anonymous says
I love the sound of this but don't have much experience with slow cookers & so wondered if the beef does become tender without being covered in liquid? Juni
FramedCooks says
I promise to get better about adding serving amounts…hope you loved it as much as I did!
The Wishful thinker says
Making this now! The recipe off Real Simple states this serves 6. I hope it turns out as good as it looks!
Danielle says
This sounds delicious. Now that it's cold here I will definitely be making this recipe before the end of the week!
FramedCooks says
It's amazing how coffee turns into something else once it's an ingredient, isn't it?
Nancy says
I've been using coffee for cooking for years, It's great in chocolate cake in place of other liquid, gravies, and any beef recipe.
Anonymous says
Tried this recipe tonight; it was just OK. The tomato paste overpowered the other flavors entirely.
Jenna says
I don't like coffee either. I've tried adding it to cake but it doesn't do anything for me. Ina is always saying that it enhances the flavor.
Lorrie says
I can top ya, no coffee or tea for me. Like you I do love coffee ice cream or instant espresso in desserts, muffins etc. Sort of like coconut, won't eat it but will wear it and love it in a candle or room freshener.
This recipe sounds fabulous.