Coffee-Braised Beef Brisket
Butternut Squash and Pomegranate Slaw
Beverage Recommendation
Fre Alcohol-Removed Cabernet Sauvignon
Ingredients
- 3 Tbsp ancho chile powder
- 2 tsp unsweetened baking cocoa
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 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.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
490
|
156
|
646
|
| Fat (g) | 35 | 5 | 40 |
| Sat. Fat (g) | 13 | 1 | 14 |
| Protein (g) | 38 | 3 | 41 |
| Carb (g) | 4 | 29 | 33 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 475 | 204 | 679 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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- Seven Dinner Menus
- Matching Grocery List
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