slow cooker mocha chilli brisket with charred sweetcorn salsa

serves: 6-8

cooking time: 10 hrs

for the dry rub

2 tbsp finely ground coffee

1 tbsp cacao powder

2 tsp smoked paprika

1 tsp ground cumin

1 tsp chilli flakes or a pinch of cayenne powder - or to taste

1 tsp brown sugar

1 tsp salt

½ tsp ground cinnamon

½ tsp black pepper

for the brisket

1.5kg beef brisket

1 large red onion, sliced

4 cloves garlic, smashed

1 cup bone broth

½ cup brewed coffee (filter/plunger)

1 tbsp apple cider vinegar

2 tbsp tomato paste

1 tbsp worcestershire sauce

for the roasted sweet corn salsa

2 ears sweet corn, charred and kernels removed

1 small green bell pepper, diced

1 small red bell pepper, diced

½ red onion, diced

juice of 1 lime

1/2 a bunch of fresh coriander, roughly chopped

salt and pepper to taste

mix the dry rub spices together and rub them all over the brisket. for best flavour, refrigerate for 4+ hours (or overnight), but you can proceed immediately if needed.
in a large frying pan over medium-high heat, sear the brisket on both sides until nicely browned (3–4 minutes per side).
place the sliced onion and smashed garlic on the bottom of the slow cooker.
place the brisket on top.

5, in a small bowl, mix together the brewed coffee, beef broth, tomato paste, vinegar, and worcestershire sauce. pour this over the brisket.

cook on low for 10-12 hours or high for 5–6 hours
while the brisket is cooking, prepare the roasted sweetcorn salsa by placing all ingredients in a bowl together and tossing to combine.
the brisket is ready when it’s fork-tender and pulls apart easily.
carefully remove brisket and let rest 10–15 minutes before slicing against the grain or pulling apart with two forks.
reduce the cooking liquid on the stovetop to make a more concentrated mocha-chilli sauce.

serve brisket slices topped with roasted sweet corn salsa and a drizzle of the slow-cooked juices.