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Red-Eye Brisket Stew
This hearty classic gets a zesty kick from coffee, Dijon mustard, and pickled red onions
Serves: 4 to 6
- 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
For the Pickled Red Onions
- 1 c. seasoned rice vinegar
- 1 garlic clove, chopped
- 2 tsp. kosher salt
- 1/2 red onion
- Whisk together stock flour, Dijon, 1 teaspoon salt, 1/2 teaspoon pepper in a 6-quart slow cooker.
- 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 and cook, scraping up brown bits, 30 seconds; add to slow cooker.
- 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.
- Serve topped with thyme leaves and Pickled Red Onions, and cornbread alongside.
- 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.