Soups & Stewscountryliving5.0
Red-Eye Brisket Stew
This hearty classic gets a zesty kcick from coffee, Dijon mustard, and pickled red onions.
👥 4 Servings⏱️ Prep & Cook: 8h 25m⏳ Prep: 25 min👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●whisk
- ●skillet
- ●saucepan
📝 Preparation Steps
1
Whisk together stock flour, Dijon, 1 teaspoon salt, 1/2 teaspoon pepper in a 6-quart slow cooker.
2
Heat oil in a large skillet over medium-high heat. Season brisket with salt and pepper. Cook, in batches, until browned on all side, 4 to ⏱️ 6 minutes. Remove to slow cooker; reserve skillet. Add coffee to reserved skillet and cook, scraping up brown bits, ⏱️ 30 seconds; add to slow cooker.
3
Add potatoes, carrots, parsnips, onion, garlic, thyme, and bay leaf to slow cooker and stir to combine. Cover and cook until beef is tender, on low for 7 to ⏱️ 8 hours or on high for 3 to ⏱️ 4 hours. Discard thyme sprigs and bay leaf. Season with salt and pepper.
onion, chopped1red onion1/2bay leaf1fresh thyme sprigs, plus leaves for garnish4
4
Serve topped with thyme leaves and Pickled Red Onions, and cornbread alongside.
onion, chopped1red onion1/2Cornbread, for serving
5
Make the Pickled Red Onions: Stir together rice vinegar, garlic, 1/2 cup water, and 2 teaspoons kosher salt in a medium saucepan. Bring to a simmer over medium heat. Remove from heat and stir in 1/2 sliced red onion. Let stand until softened, 25 to ⏱️ 30 minutes.
onion, chopped1red onion1/2Kosher salt. Kosher salt2 tsp
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