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Keto Chili Rubbed Brisket
Slow-cooked brisket is my go-to protein to meal prep. It’s so easy to make and incredibly delicious! This brisket is rubbed with a coffee and chili spice blend that’s sure to please. Note that the coffee in the ingredients is ground coffee. You will grind the coffee on a fine or medium setting and then add it to the spice blend. If you want to double the recipe, increase the initial cooking time to 1 hour and the second cooking time to 3-3.5 hours. Be sure to cut the brisket against the grain for the most tender and juicy meat!
How to Make It
Step 1
Preheat your oven to 350 degrees Fahrenheit. Combine all of the spices in a bowl and mix together. Grind the coffee on a fine setting and add it to the bowl.
Step 2
Rub the spice mixture all over the brisket and place in a baking dish fat-side down. Roast the brisket in the oven (fat-side down) for 45 minutes. Remove from the oven and turn the oven down to 300 degrees. Allow the meat to rest for 20 minutes or so or until the pyrex starts to cool down.
Step 3
Flip the brisket over and add the broth (or water) to the bottom of the baking dish ½ cup at a time. The liquid should cover just cover the bottom of the baking dish, so use more or less depending on the size of your dish. Tightly cover the baking dish with foil and place back into the oven for 2.5-3 hours or until it can easily be shredded or sliced. Remove from the oven and allow to rest 10-15 minutes before slicing against the grain. Add a small amount of water or broth to the baking dish and stir with a wooden spoon to get the seasoned bits off of the bottom. Pour the sauce over the sliced brisket.
Ingredients
- Beef Brisket
2 pound
- Chili Powder
2 tsp
- Special Roast Ground Coffee by Folgers
2 teaspoon
- Paprika
1 tsp
- Spices Oregano Dried
1 tsp, leaves
- Spices Cumin Seed
1 tsp
- Spices Coriander Seed
½ tsp
- Salt
¾ teaspoon
- Garlic Powder
¼ tsp
- Spices Onion Powder
¼ tsp
- Beef Broth
1 cup
