Coffee-Braised Brisket
Maple Sweet Potatoes and Roasted Asparagus
Ingredients
- 1 Tbsp chili powder
- ½ tsp unsweetened cocoa powder
- ¼ tsp dried oregano
- ¼ tsp ground cumin
- ¼ tsp salt
- ¼ tsp ground chipotle chile pepper
- 1 lb beef brisket, trimmed and cut into 3 pieces
- ¼ red onion, thinly sliced
- 2 cloves garlic, minced
- ¼ cup strong brewed coffee
- 1 tsp balsamic vinegar
Instructions
- Stir together first 6 ingredients in a small bowl; rub over brisket.
- Place onion and garlic in a 3- to 4-quart slow cooker; top with brisket.
- Pour coffee and vinegar over brisket.
- Cover and cook on LOW 6 to 8 hours or until brisket is tender. (Chop 1 cup brisket, and reserve for Brisket and Potato Hash recipe).
- Slice remaining brisket, and serve mashed sweet potatoes and asparagus.
Side Dish Ingredients
- 1 lb sweet potatoes
- 2 Tbsp pure maple syrup
- 1 Tbsp butter
- ¼ tsp salt
- ¼ tsp pepper
- ¾ lb asparagus, trimmed
- 1 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
This recipe selected from the eMeals Slow Cooker Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
