I love a good grass-fed brisket and this recipe couldn’t be easier! Adding a mocha flare is a fun twist and sometimes what we serve instead of corned beef on Saint Patrick’s Day. This meat can be paired with so many different combinations of sides, but we typically have a green veggie and potatoes or cauli-mash. It’s great with this “Fennel and Cabbage Slaw.”
Mocha Brisket
Author: Shannon Doleac
Prep time:
Cook time:
Total time:
Ingredients
- ~ 3 lbs. beef brisket
- 4 Tbsp. ground coffee (regular or decaf)
- 1 Tbsp. sea salt
- 1 Tbsp. cinnamon
- 2 tsp. cacao powder
- 1 tsp. paprika
- 1 can coconut milk, full fat
Instructions
- Mix ground coffee, salt, cinnamon, cacao powder, and paprika in a small bowl.
- Rub spice mixture all over the brisket until well coated.
- Place brisket in a slow cooker with the fattier side face up.
- Pour the coconut milk over the top.
- Set on low for 10 hours.
- Remove meat and thinly slice or pull apart. Return meat to the pot with the juices and serve.
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