Paleo Crock Pot Coffee and Chocolate Brisket
Try this Paleo Crock Pot Coffee and Chocolate Brisket recipe, or contribute your own.
Try this Paleo Crock Pot Coffee and Chocolate Brisket recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (340g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Prepare the dry rub by mixing all the dry ingredients/ spices listed above.
- Once the rub is thoroughly mixed, prepare to rub and massage the spices into the flesh of the beef. Coat all sides as much as possible.
- Poor the liquid of the coconut milk on the bottom of the crock pot (saving the fatty white part on top of the can for later) and then place your yummy chocolate and coffee infused brisket on top of the liquid. I put the fat side up when I placed it in the crock pot.
- Take the fattier portion of the coconut milk (when you open a can of coconut milk, you will find a white creamy part that usually congeals on top and clear liquid on the bottom) and add that to the top of the brisket.
- Cook on low for up to 10 hours and get ready to fight the urge to eat your body weight in brisket. Remember to reserve some of the au jus from the crock pot to pour over your meat for later.
- I served this delicious Paleo Crock Pot Coffee and Chocolate Brisket with cauliflower mashers.
Swapping regular caffeinated ground coffee for decaf alters the stimulant content without changing the roast profile, though dark roasts impart a bitter char that regular grinds lack. Ground cumin acts as an earthy binder for the dry spices, while unsweetened cocoa powder provides bitter tannins that mimic traditional braising acids. When separating coconut milk, ensure the solid fat is scooped cleanly from the watery bottom layer; using homogenized coconut milk will flood the slow cooker with excess moisture and prevent proper browning. Standard slow cookers require at least a six-quart capacity to accommodate a three-pound cut of meat without crowding the heating element. Cook this cut on the low setting for eight to ten hours until a fork slides through the thickest muscle fibers with zero resistance. Reserve the accumulated pan juices in a separate container and refrigerate them overnight to solidify the surface fat before skimming. Reheating leftovers at 275 degrees Fahrenheit covered in foil prevents the beef from drying out after storage.
