Coffee-Braised Brisket
Maple Sweet Potatoes and Roasted Asparagus
Ingredients
- 3 Tbsp chili powder
- 2 tsp unsweetened cocoa powder
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp salt
- ½ tsp ground chipotle chile pepper
- 3 lb beef brisket, trimmed and cut into 3 pieces
- ½ 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. (Chop 3 cups brisket, and reserve for Brisket and Potato Hash recipe).
- Slice remaining brisket, and serve mashed sweet potatoes and asparagus.
Side Dish Ingredients
- 3½ lb sweet potatoes
- ⅓ cup pure maple syrup
- 1 Tbsp butter
- ½ tsp salt
- ½ tsp pepper
- 2 lb asparagus, trimmed
- 2 Tbsp avocado oil
Side Dish Instructions
- Preheat oven to 400°F.
- Bake potatoes 45 minutes to an hour or until very tender; peel and place in a medium saucepan.
- Add maple syrup, salt, and pepper; mash with butter to reach desired consistency.
- Meanwhile, toss asparagus with oil on a greased rimmed baking sheet; bake 10 minutes or until browned and tender.
- Season with salt and pepper to taste.
Slow Cooker Meal Plan
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