Coffee-Rubbed Brisket with Coleslaw and Avocado

May 23,2023 | The Space

Using the Neovide innovative sous vide cooker, the 24-hour slow-cooked, coffee-rubbed brisket is effortlessly maintained at 68°C/154.4°F. It is complemented by a refreshing and crunchy homemade coleslaw, and a final touch of creaminess and freshness is added with mashed avocado.

Mode: Manual (Water Bath)

Cooking temp: 68°C/154.4°F

Cooking time: 24 h

Difficulty: Challenging

INGREDIENTS FOR 2 PORTIONS

For the brisket:
1kg Beef brisket
5 tbsp BBQ coffee dry rub
3 tbsp yellow mustard

For the coleslaw:
¼ medium-sized cabbage, grated or cut very thinly
1 small carrot, grated
3 tbsp mayonnaise
½ tsp salt
⅛ tsp black pepper
2 tsp lemon juice
¼ tsp sugar

For the mashed avocado:
1 avocado
1 tbsp lime juice
Salt to taste

DIRECTIONS

For the brisket:
1. Trim excess fat off the brisket and rub with the yellow mustard, it will help the seasoning adhere to the meat more evenly.
2. Season liberally with coffee rub and place into the Neovide cooker. Choose the water batch function and program it at 68ºC for 24 hours.
3. When the brisket is ready, remove it from the Neovide cooker, wrap it tightly in a double layer of foil and let it rest for 15 minutes before slicing.

For the coleslaw:
1. In a medium-sized bowl combine the celery, salt, black pepper, mayonnaise, apple cider vinegar and sugar. Mix well.
2. Add the cabbage and carrot. Stir to combine. Taste and adjust seasonings to your preference.
3. Let sit for at least 30 minutes before serving.

For the mashed avocado:
1. Cut the avocado in half and remove the pit.
2. Scoop out the avocado flesh and place it in a medium bowl.
3. Mash the avocado with a fork or a potato masher until it reaches your desired consistency.
4. Stir in the lime juice and salt.
5. Taste and adjust the seasoning as needed.

Serve the sliced brisket along with the mashed avocado and garnish with the coleslaw.