Coffee-Braised Brisket with Potatoes and Carrots

A slow cooker recipe that will be ready for you to enjoy by the time you get home from work, this coffee-braised brisket with carrots and potatoes will be a tasty and hearty meal for the table… And makes for great leftovers too! Use your favorite Sasquatch Coffee in the recipe to add depth and flavor to the brisket.

INGREDIENTS

• 1  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 Sasquatch 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.