Coffee Cocoa Brisket Bowls

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Coffee Cocoa Brisket Bowls
J
Jane

Prep time:
00:10
1 Rating
5

A versatile warm spiced and keto friendly beef dish

Ingredients

  • Southwest Fiesta blend
  • 1 tbsp cocoa powder, unsweetened
  • 1 tsp instant coffee/espresso powder
  • 1/2 tsp salt
  • 2 1/2 lb brisket or eye of round / rump roast
  • 1 cup water pressure cook version, 1/2 cup water slow cook version
  • broccoli slaw to serve: broccoli (1 head, chopped), jalapeño (1, seeds removed chopped) sour cream (1 cup), lime juice (2 tbsp), cilantro (handful, chopped), salt to taste

Instructions

  1. Slow Cook: 1) in a small bowl mix together the Southwest Fiesta spice blend, cocoa powder, coffee and salt 2) rub onto brisket 3) add the water to the cooker 4) transfer rubbed brisket to the cooker 5) cover and cook on LOW: 8-9 hours or HIGH: 4 - 4 1/2 hours 6) remove the beef and slice or shred; return to the juices in the cooker 7) serve over a generous helping of broccoli slaw
  2. Pressure Cook: 1) in a small bowl mix together the Southwest Fiesta spice blend, cocoa powder, coffee and salt 2) rub onto brisket 3) add the water to the cooker 4) transfer rubbed brisket to the cooker 5) Secure the cooker lid, seal pressure valve; cook on Manual / Pressure for 75 minutes
 6) Leave to Natural Pressure Release for 15 minutes; Vent with Quick Pressure Release 7) remove the beef and slice or shred; return to the juices in the cooker 8) serve over a generous helping of broccoli slaw

Tips

a delicious alternative is to serve over mashed sweet potatoes with melted butter, drizzled with some of the juices from the cooker