One of my all time favorite recipes is Coffee Crusted Tri Tip with Balsamic Stout Reduction. The boyfriend and I made it for Valentine’s Day, and with the leftovers, he made sandwiches for lunch, which gave me the idea for this recipe!
Instead of tri tip this time, I went with brisket, but honestly either cut of beef would be great for this recipe! The rub is really what makes the recipe so incredible, then slow cooking it in a beef broth & Guinness sauce adds another punch of flavor, and makes the meat fall right apart when you take it out of the slow cooker!
I served the meat shredded on toasted buns with literally just the meat and a side of the au jus, because the meat and sauce is that good!
You could add cheese or slaw if you’d like, or ditch the bun altogether and serve the beef in a baked sweet potato. I tried that for lunch yesterday and it was AMAZING!
- 1 onion (sliced)
- ⅓ cup ground coffee
- ⅓ cup brown sugar
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp fresh rosemary (chopped)
- 2 lb beef brisket (trimmed of most fat)
- 2 cups beef broth
- 1 cup stout beer (such as Guinness)
- ½ cup balsamic vinegar
- ¼ cup Worcestershire sauce
Add the sliced onion to a large slow cooker.
In a small bowl, combine the coffee, brown sugar, kosher salt, black pepper and fresh rosemary.
Rub this mixture onto the beef brisket and place in the slow cooker on top of the sliced onions.
Pour the beef broth, stout beer, balsamic vinegar and Worcestershire sauce into the slow cooker.
Slow cook on high for 5-6 hours, or on low for 10-12 hours.
Remove the brisket from the slow cooker, place on a cutting board and shred the meat using two forks, then place the shredded meat back into the sauce in the slow cooker.
Serve on hamburger buns with a side of au jus for dipping or add to a baked sweet potato.
With St Patricks Day less than 2 weeks away, I know you’re going to have some Guinness lying around 😉 I definitely recommend saving a can to whip up this scrumptious brisket recipe!
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