While Texas-style briskets are more typically smoked, I wanted to have a version of the recipe that gave me the convenience of using a slow cooker. Coffee is an interesting addition that brings out the flavour of beef, while the more usual Texan spices give it the expected smoky, spicy zing, using smoked paprika and liquid smoke to give it the smokiness without having to fire up the wood chips.
Keto Slow Cooker Texas Coffee Rub Brisket Recipe
Coffee Rub Ingredients:
- 3 Tablespoons Turkish coffee powder or espresso powder
- 2 Tablespoons mild chili powder
- 2 teaspoons garlic powder
- 2 teaspoons freshly ground black pepper
- 2 teaspoons gold erithrytol monk fruit sweetener
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 teaspoons kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon ground mustard
Slow Cooker Beef Brisket Ingredients:
- 5 lb beef brisket
- 1 large onion, peeled and sliced thin
- 1 large carrot , chopped into 2” pieces (*or omit for less carbs)
- 2 medium rutabaga, peeled and chopped into 2” pieces
- 3 cloves garlic, peeled and chopped
- 4 cups beef bone broth
- 1 cup brewed black coffee
- ⅛ teaspoon mesquite-flavoured liquid smoke
- ⅛ teaspoon Worcestershire sauce
- 1 tablespoon avocado oil
Directions:
Combine all the coffee rub ingredients in a small bowl. Set aside. Trim excess fat from brisket. Use a fork to pierce deeply all over the brisket then rub all over with the coffee rub. Wrap the brisket in plastic or foil. Place brisket in the fridge to let flavours marinate the brisket at least 8 hours or up to 24 hours.
Remove beef brisket from fridge and add to the slow cooker insert then add rutabaga, carrot, onion and garlic, arranging them evenly around the roast. Pour in beef stock, coffee, liquid smoke, and Worcestershire sauce. Cook on low heat until a meat thermometer reads an internal temperature of 185-200F in the thickest part, around 4 hours. Turn the heat off and remove the insert from the slow cooker. Cool the brisket for at least 15 minutes in the cooking liquid.
Transfer the brisket from the cooking liquid to a large cutting board and pat dry with paper towels. Reserve the cooking liquid. Heat a large cast-iron skillet set over medium-high heat, add the oil and heat until it starts to shimmer. Add the brisket, fat-side down, and sear until browned and slightly crispy, 2-3 minutes. Use tongs or two metal spatulas to carefully flip the brisket. Cook until browned and slightly crispy on all sides, 1 to 2 minutes. (*Don't skip this step as this caramelizes the meat and brings out the flavour!)
Transfer to cutting board and slice the brisket against the grain. Serve hot with the cooking liquid and roast veggies as a side dish. Coleslaw also goes really well with this.
(*To make this dish ahead of time, chill the brisket overnight in its juices after it comes out of the slow cooker. Bring to room temperature for 45 minutes, and then sear and slice the brisket as directed. Reheat the sauce in a saucepan over medium heat.
Did you make this keto slow cooker Texas coffee rub brisket recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
