Brisket in Coffee BBQ Sauce

For months I’ve had a beautiful cut of beef brisket staring me in the face every time I open the freezer door.  My parents were kind enough to give it to us out of their personal cut of beef they process every year. However I knew how “finicky” brisket can be and wanted to make sure it was done right. So I decided to use our new slow cooker and it came out nice and fork-tender. Only once I found this Espresso Bean BBQ Sauce recipe was I confident to proceed with the 10 hour process of the brisket.

 This recipe is dead simple. After trimming the brisket of any fat, I browned it for about 5 minutes and placed it into the slow cooker. Put the slow cooker on low and set for 10 hours.

In the meantime I made the following BBQ sauce:

• 1 medium onion diced
• 4 cloves of garlic, crushed or diced
• 1 can crushed tomatoes
• 1/2 cup apple cider vinegar
• Juice of 1 lemon
• 1/2 cup honey
• 2 dried chipotle peppers
• 1 tsp smoked paprika
• 1/2 tsp fresh ginger
• 1/2 cup strong brewed coffee
• 2 tbsp Dijon mustard
• 2 tbsp Worcestershire sauce
• 2 tsp chilli powder
• 1/2 tsp salt
• 1/2 pepper

Saute onions until translucent for 5-8 minutes and then add garlic, peppers for an additional 3-5 minutes until fragrant.

Add crushed tomatoes and simmer mixture for 30 minutes until it’s a dark burgundy in colour and starts to thicken.

Add 1 cup of the BBQ to the brisket in the slow cooker, place the rest in the fridge for later use.

Once brisket has cooked for 8-10 hours and is pull off the fork tender, serve on a bed of lettuce with sauteed mushrooms, BBQ sauce and a dash of hot sauce. ~Enjoy!