Slow Cooker
Coffee-Braised Beef Brisket
Butternut Squash Mash
Ingredients
- 1½ Tbsp ground ancho chile powder
- 1 tsp unsweetened baking cocoa
- ½ tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp salt
- 1½ lb beef brisket, trimmed and cut into 3 pieces
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- ½ small jalapeño pepper, seeded
- ⅓ cup strong-brewed coffee
- 2 tsp balsamic vinegar
Instructions
- Stir together first 5 ingredients in a small bowl; rub over brisket.
- Place onion and garlic in a 4-or 5-quart slow cooker; top with brisket. Pour coffee and vinegar over brisket.
- Cover and cook on LOW 8 hours or until brisket is tender. Chop 1 1/ 2 cups brisket, and reserve for Brisket-Sweet Potato Hash recipe. Slice remaining brisket, and serve.
Side Dish Ingredients
- 1 Tbsp coconut oil (or use avocado oil)
- 1¼ lb butternut squash, peeled and cut into chunks
- ⅓ cup water
- ½ tsp garlic salt
- ½ tsp pepper
Side Dish Instructions
- Melt oil in a saucepan over medium heat; add squash, and cook 8 minutes or until almost tender, stirring constantly.
- Add water, garlic salt, and pepper. Cook 12 minutes or until liquid is almost evaporated and squash is tender. Mash with a potato masher to desired consistency.
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