Coffee Braised Brisket

Take a 2 pound cut of brisket (a really budget friendly, tender meat) and season on both sides with salt and pepper. Then, set a slow cooker on low and throw in one yellow onion (quartered, with root end still attached), 5 big carrots (quartered) and 3 large cloves of garlic, minced. Top the veggies with your brisket meat.

Meanwhile, in a small bowl, whisk together 6 ounces of tomato paste, 1/2 cup brewed coffee, and 2 Tablespoons each of Worcestershire sauce and brown sugar. Pour over the beef and vegetables.

Then, cover the slow cooker, set to “Low” heat and literally walk away for 8 hours.

Once you’ve gotten everything else done that you need to do that day, come back and take your meat out of the slow cooker. If yours turns out anything like mine, this will be the most difficult task of this recipe because the meat is so tender it’s going to want to break apart as soon as you touch it. Set meat aside on a plate and top with your veggies. Then, pour the remaining sauce/juices into a fat separator and once the fat has risen to the top, pour the remaining gravy over your meat and veggies.