Red-Eye Brisket Stew

Name: Red-Eye Brisket Stew
Prep time: 25 min
Total time: 8 h 25 min
Yield: 4 - 6
Ingredients: 2 1/2 c. beef stock; 3 tbsp. all-purpose flour; 1 tbsp. Djion mustard; Kosher salt; Freshly ground black pepper; 1 tbsp. canola oil; 2 1/2 lb. brisket, trimmed and cut into 2-in. pieces; 3/4 c. brewed coffee; 1 1/2 lb. new potatoes, halved; 1/2 lb. carrots, cut into 2-in. pieces; 1/2 lb. parsnips, cut into 2-in. pieces; 1 onion, chopped; 4 garlic cloves, chopped; 4 fresh thyme sprigs, plus leaves for garnish; 1 bay leaf; Cornbread, for serving; 1 c. seasoned rice vinegar; 1 garlic clove, chopped; 2 tsp. Kosher salt; 1/2 red onion

By Marian Cooper CairnsPublished: Sep 30, 2015

1 Rating

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Becky Stayner

Yields:

4 - 6

Prep Time:

25 mins

Total Time:

8 hrs 25 mins

This hearty classic gets a zesty kick from coffee, Dijon mustard, and pickled red onions.

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Ingredients

2 1/2 cups beef stock
3 Tbsp. all-purpose flour
1 Tbsp. Djion mustard
Kosher salt
Freshly ground black pepper
1 Tbsp. canola oil
2 1/2 lb. brisket, trimmed and cut into 2-in. pieces
3/4 cup brewed coffee
1 1/2 lb. new potatoes, halved
1/2 lb. carrots, cut into 2-in. pieces
1/2 lb. parsnips, cut into 2-in. pieces
1 onion, chopped
4 garlic cloves, chopped
4 fresh thyme sprigs, plus leaves for garnish
1 bay leaf
Cornbread, for serving

For the Pickled Red Onions

1 cup seasoned rice vinegar
1 garlic clove, chopped
2 tsp. Kosher salt
1/2 red onion

Directions

1. Step 1Whisk together stock flour, Dijon, 1 teaspoon salt, 1/2 teaspoon pepper in a 6-quart slow cooker.
2. Step 2Heat 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. Step 3Add 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.
4. Step 4Serve topped with thyme leaves and Pickled Red Onions, and cornbread alongside.
5. Step 5Make 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.