A Cocoa BBQ Brisket Recipe

cocoa powder

🥗Healthier: carob powder

💰Cheaper: unsweetened cocoa mix

Carob powder is lower in calories and has a different flavor profile.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup with spices

Homemade sauce can be lower in sugar and additives.

Take a 4-pound piece of brisket, leaving a small fat pocket intact for rendering.

Sprinkle salt and black pepper on the top and bottom of the brisket.

Place the fat cap side up in the pan to allow fat to render into the meat.

Measure between 1/4 and 1/2 cup of flour, depending on the thickness of the brisket, and cover the brisket with it for a nice seal.

Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a hot pan.

Sear the brisket in the hot pan until crispy on both sides.

In a food processor, add about 1/2 to 3/4 teaspoon of fresh thyme leaves, an onion, 3 tablespoons of Worcestershire sauce, 1 teaspoon of smoked paprika, 1/4 teaspoon of cayenne pepper, 6 to 10 cloves of garlic, 4 tablespoons of tomato paste, and 3 tablespoons of cocoa powder. Process until it forms a paste.

Prepare a roasting pan slightly larger than the brisket and line it with doubled aluminum foil.

Pour in about 1 cup to 1 1/4 cup of beef stock and the same amount of red wine, ensuring the liquid comes almost halfway up the meat.

Wrap the brisket tightly in the aluminum foil and place it in a 350°F oven for 3.5 hours.

Let the brisket rest for about 30 minutes after removing it from the oven before slicing.

Plate the brisket with mashed potatoes and roasted Brussels sprouts, drizzling some sauce from the pan over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens