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Coffee-Braised Brisket

  • 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.

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  • 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


Step 1

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.

Step 2

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.

Step 3

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.

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