Coffee-Braised Beef Brisket
Butternut Squash and Pomegranate Slaw
Ingredients
- 3 Tbsp 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 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 before serving.
Side Dish Ingredients
- 1 large butternut squash (see Note)
- 4 green onions, chopped
- 1 cup pomegranate seeds (arils)
- 2 Tbsp extra virgin olive oil
- 2 Tbsp white vinegar
- 2 cloves garlic, minced
- ½ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Peel squash. Cut in half; remove seeds. Cut squash into chunks. Shred squash in a food processor fitted with a shredder disc or using the large holes of a box grater.
- Combine shredded squash and remaining ingredients in a bowl. Let stand 30 minutes.
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