Corned Beef Rubbed with Coffee In Slow Cooker. Secret in the Morning: This incredible tender holiday dinner that my grandpa prepares every March has never disappointed me.
Servings: 6
Ingredients
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3–3 1/2 pound corned beef brisket, spice packet, rinsed, and patted dry
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1/4 cup dark roast coffee (espresso grind coffee preferably) that has been ground
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1 cup water
Corned Beef Rubbed with Coffee: Directions
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Unpack the corned beef brisket and remove any surplus liquid in the package. Take under a little cool water and pat the brisket all over with paper towels to dry it a bit to allow the coffee rub to adhere.
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Put corned beef into the bottom of the 5- to 7-quart slow cooker on the fat side. Wipe the spice contents in the provided spice packet evenly on the top and sides of the meat and press with fingers ensuring that the spices stick. (This is cooking seasoning, no additional salt is required.)
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Add in a small bowl the dark roast coffee that has been ground finely. Following your fingers or a spoon, press and pat the coffee grounds spread all around the top and sides of the brisket establishing a thick, smooth crust. It is alright when some of it gets into the bottom of the slow cooker, it will add more flavor to the juices cooking.
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Pour carefully the water into the slow cooker so that it goes around the sides of the brisket instead of pouring directly over the coffee crust, thus remaining in place declaredly. The amount of liquid that rises up the sides of the meat should be approximately 1/2 to 1 inch and forms a shallow pool of cooking juices.
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Put the lid of the slow cooker and cook on LOW 8–10 hours or on HIGH 4–5 hours, until the corned beef becomes very tender and can be torn easily with a fork. The coffee rub will make the surface appear dark, the inside of the meat will be a pinkish red and there will be a shallow pool of dark, savory juices surrounding the inside of the meat.
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Cooked corned beef should be very carefully removed out of the slow cooker and placed on a cutting board. Allow it to rest 10 to 15 minutes so that the juices will sink back into the meat.
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Slice the corned beef against the grain into thin or thick slices, or pull it apart with two forks in chunks in a more rustic appearance. Before serving, spoon on some of the dark cooking juices of the slow cooker to keep it tender and provide additional flavor.
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Serve the coffee corned beef hot, right from the slow cooker or on a warm plate, with extra juice on the side to pour over. Keep any remaining food left in a tight container in the refrigerator with some of the juices to help keep the meat tender and then to reheat in the stovetop or the microwave.
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