Coffee-Braised Beef Brisket
Butternut Squash and Pomegranate Slaw
Beverage Recommendation
Fre Alcohol-Removed Cabernet Sauvignon
Ingredients
- 1½ Tbsp ancho chile powder
- 1 tsp unsweetened baking cocoa
- ½ tsp dried oregano
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp ground chipotle chile pepper
- 1½ lb beef brisket, trimmed and cut into 3 pieces
- ½ red onion, thinly sliced
- 2 cloves garlic, minced
- ⅓ cup strong-brewed coffee
- 2 tsp balsamic vinegar
Instructions
- Stir together first 6 ingredients in a small bowl; rub over brisket.
- Place onion and garlic in a 4- to 5-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 small butternut squash (see Note)
- 2 green onions, chopped
- ½ cup pomegranate seeds (arils)
- 1 Tbsp extra virgin olive oil
- 1 Tbsp white vinegar
- 1 clove garlic, minced
- ¼ tsp kosher salt
- ¼ 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 | 2 | 2 | |
| Calories |
468
|
260
|
728
|
| Fat (g) | 34 | 8 | 42 |
| Sat. Fat (g) | 13 | 1 | 14 |
| Protein (g) | 36 | 5 | 41 |
| Carb (g) | 3 | 50 | 53 |
| Fiber (g) | 1 | 8 | 9 |
| Sodium (mg) | 395 | 308 | 703 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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