Coffee-Braised Beef Brisket
Butternut Squash Mash
Ingredients
- 3 Tbsp ground ancho chile powder
- 2 tsp unsweetened baking cocoa
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp ground chipotle chile pepper
- 2½ lb beef brisket, trimmed and cut into 3 pieces
- 1 red onion, thinly sliced
- 4 cloves garlic, minced
- ¾ cup strong brewed coffee
- 1 Tbsp balsamic vinegar
Instructions
- Stir together first 6 ingredients in a small bowl; rub all over brisket.
- Place onion and garlic in a 5- to 7-quart slow cooker; top with brisket. Pour coffee and vinegar over brisket.
- Cover and cook on LOW 8 to 10 hours or until brisket is tender. Slice brisket.
Side Dish Ingredients
- ¾ tsp pepper
- 2 Tbsp olive oil
- ¾ tsp garlic salt
- 1 cup water
- 2½ lb butternut squash, peeled and cut into chunks
Side Dish Instructions
- Cook squash in hot oil in a large Dutch oven over medium heat 10 minutes or until almost tender, stirring constantly.
- Add water, garlic salt, and pepper. Cook 12 to 15 minutes or until liquid is almost evaporated and squash is tender. Mash with a potato masher to desired consistency.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
578
|
112
|
690
|
| Fat (g) | 38 | 5 | 43 |
| Sat. Fat (g) | 14 | 1 | 15 |
| Protein (g) | 52 | 2 | 54 |
| Carb (g) | 6 | 19 | 25 |
| Fiber (g) | 2 | 3 | 5 |
| T. Sugs (g) | 2 | 3 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
