- Servings: 8 (3 1/2 ounces cooked meat and 1/4 cup cooked onion)
- Course: Main Dish
Spice up your slow cooker meal with a rub that mixes a little ground coffee with paprika, garlic powder, pepper, and brown sugar. A hint of balsamic vinegar and a half cup of brewed coffee create a rich cooking liquid that simmers with the long-cooking beef brisket. This cut of meat can cook up to 10 hours on low, a good recipe when you need to start cooking in the morning and come home to a ready-to-eat meal at night. Start with a slow cooker liner and the meal gets even more laid back. After the meal, remove the empty slow cooker liner from the cooled slow cooker bowl and toss.
- 2 tablespoons packed brown sugar or brown sugar substitute equivalent to 2 tablespoons brown sugar
- 1 tablespoon ground coffee
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 3-pound boneless beef brisket
- 2 large onions, sliced
- 1/2 cup strong-brewed coffee
- 1 tablespoon balsamic vinegar
- Disposable slow cooker liner
In a small bowl combine brown sugar, ground coffee, paprika, garlic powder, pepper, and salt. Trim fat from brisket. Rub mixture over all surfaces of the brisket.
Place the disposable slow cooker liner inside a 3-1/2- or 4-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. If necessary, cut meat to fit into the slow cooker; place meat in cooker. Place onion slices over brisket. Combine coffee and vinegar, pour over onions.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours. Transfer meat to a cutting board. Slice meat across the grain. With a slotted spoon remove the onions from the cooking liquid. Serve with meat.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
Back to top