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Home » Recipes » Beef Recipes

December 2, 2015 · 19 Comments

Crock Pot Kahlua Beef Brisket

Beef Recipes· Dairy Free Recipes· Slow Cooker Recipes

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Kahlua Beef Brisket
Beef brisket combined with garlic, mushrooms, fresh rosemary, beef broth and Kahlua; then slowly cooked in the crock pot.

Beef brisket combined with garlic, mushrooms, fresh rosemary, beef broth and Kahlua; then slowly cooked in the crock pot.
Brisket isn't just for Sunday family meals. Make this Kahlua Beef Brisket in your crock pot during the week.

Have you ever tried cooking with Kahlua? It's a coffee flavored liquor and adds a sweet taste to your recipes. I don't make beef brisket that often; let alone make it during the week as it's usually saved for a Sunday afternoon meal because it takes several hours to make.

I've made Tuscan Style Beef Brisket and also a Marsala & Lemon Roasted Beef Brisket before which my family enjoyed immensely. I had purchased a brisket on one of my recent shopping trips and was in the mood for it one night for dinner, but didn't have time to cook it in the oven so I decided to make it in my crockpot.

Also because I know how much you all love crock pot recipes; especially this time of year. And being that I like to experiment in the kitchen, I decided to add a little different flavor to it by adding Kahlua.

Crock Pot Kahlua Beef Brisket

How do you make Kahlua beef brisket?

This recipe is pretty simple, like most of the recipes you'll find here and starts off by browning the beef brisket is a little olive oil. Even though you could put the brisket in the crock pot without browning the meat first, I don't recommend it.

You really want to seal in the meats natural juices by browning it first. Once the beef is browned, about 8-10 minutes, add it to your crock pot with all of the remaining ingredients: Kahlua, beef broth, red potatoes, mushrooms, garlic and fresh rosemary.

Cover your crock pot then allow to cook on HIGH for 4-6 hours or LOW 6-8 hours before carving across the grain.

Crock Pot Kahlua Beef Brisket

After mine was done I removed everything and separated the remaining liquid; then placed that in a small saucepan to make a gravy. This Crock Pot Kahlua Beef Brisket was so moist and tender; not to mention delicious!

The Kahlua gave it a bit of a sweet flavor so if you don't like to cook with alcohol (though it does burn off while cooking), you can use all beef broth. I have another beef brisket in my freezer and can't wait to see what other ways I can make it. ~Enjoy!

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Crock Pot Kahlua Beef Brisket

Crock Pot Kahlua Beef Brisket

Carrie's Experimental Kitchen
Beef brisket combined with garlic, mushrooms, fresh rosemary, beef broth and Kahlua; then slowly cooked in the crock pot.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 6 hrs
Total Time 6 hrs 10 mins
Course Main Entree
Cuisine American
Servings 6

Ingredients
  

  • 2 pounds beef brisket
  • 1 tablespoon extra virgin olive oil
  • ½ cup kahlua (or other coffee liquor)
  • ½ cup beef broth
  • 4 medium red potatoes, quartered
  • 3 cloves garlic, halved
  • 8 ounces mushrooms, halved
  • 1 sprig fresh rosemary

Instructions
 

  • Heat the oil in a Dutch oven or large pan over medium-high heat. Add the brisket and brown on both sides; approximately 3-5 minutes per side.
  • While you are browning the meat assemble the remaining ingredients.
  • Add the brisket to your crock pot; then add the remaining ingredients. Cover the crock pot and cook on Low: 6-8 hours; High: 4-6 hours. Remove the meat and carve against the grain.

Notes

To make a gravy out of the remaining liquid, place in a small saucepan and bring to a boil. Combine equal parts of cornstarch/flour and cold water (1-2 tbsp. should be fine) and stir into the liquid until it thickens.
Keyword beef, slow cooker
Tried this recipe?Let us know how it was!

Kahlua Beef Brisket

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Reader Interactions

Comments

  1. Jacqueline Webb says

    December 02, 2015 at 10:02 pm

    I love beef brisket. This recipe looks rich with flavor. I'll certainly try it in the future. Thank you for sharing it.

    Reply
    • Carrie's Experimental Kitchen says

      December 03, 2015 at 11:30 am

      It really was, thanks for stopping by Jacqueline!

      Reply
  2. alicia szemon says

    December 03, 2015 at 11:26 am

    5 stars
    mmm! never would have thought to use kahlua

    Reply
  3. Melanie B says

    December 03, 2015 at 2:21 pm

    5 stars
    Looks delish! Thanks for sharing

    Reply
  4. Mark Warren says

    December 05, 2015 at 8:54 am

    brisket! looks delicious!

    Reply
  5. Jacquie Godsell says

    December 05, 2015 at 10:51 am

    I love brisket for slow cooking. Much tastier then some of the expensive cuts of beef. I will try this recipe and thanks for the tips

    Reply
  6. Catherine says

    December 09, 2015 at 1:00 am

    Dear Carrie, Your brisket is outstanding! What a fabulous winter meal...so comforting and flavorful! xo, Catherine

    Reply
    • Carrie's Experimental Kitchen says

      December 09, 2015 at 10:17 am

      Thank you so much Catherine and yes, it had a ton of flavor. xo

      Reply
  7. Mary Czerczyk says

    December 16, 2015 at 7:32 pm

    4 stars
    I will make this recipe for our next family get together, looks so good!

    Reply
    • Carrie's Experimental Kitchen says

      December 17, 2015 at 11:06 am

      Thank you Mary!

      Reply
  8. Ange says

    December 25, 2015 at 4:53 pm

    This looks terrific! I l9ve fooking with coffee and booze.so this perfect!

    Reply
  9. Dee Hagen says

    January 01, 2016 at 10:17 am

    5 stars
    This is a simple and has very good flavor. I've made this a couple times now. I use whatever roast I have in my freezer and it's turned out great each time.

    Reply
    • Carrie's Experimental Kitchen says

      January 04, 2016 at 8:31 am

      I'm so glad you like the recipe Dee, thanks so much for stopping back to let me know. I'm sure it tastes great on a variety of cuts of beef!

      Reply
  10. Gwen says

    September 17, 2016 at 11:23 am

    I won't lie here, the title of this recipe did not appeal to me until i started reading further. but after i read the entire thing i actually plan on making this after my next trip to the grocery store. I guess its one of those judging a book by its cover instances.
    Admittedly, i haven't done much cooking with liquor but this year I've been so all about expanding my culinary horizons so I'm pretty excited to get started. thanks for the unique post!

    Reply
    • Carrie's Experimental Kitchen says

      September 18, 2016 at 7:28 am

      I hope you enjoy it Gwen, thanks for giving it a try!

      Reply

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