Monday, February 9, 2009

Espresso Braised Beef *Untested*

Original posters comments about this recipe: This is spectacular, and you don’t taste the coffee. The “roastieness” of the coffee makes the beef taste beefier… The original recipe called for brisket, and orange marmalade stirred in at the end. This recipe is based on one from Andrew Schloss, from his book “The Art of the Slow Cooker”. But this will work well in your oven, too.

Espresso Braised Beef (Modified) - found/posted on the WW board by Zenpup...

2 Tablespoons finely ground espresso coffee beans
1 Tablespoon sugar*
1 Teaspoon garlic powder
½ teaspoon ground coriander
¼ teaspoon ground cumin
½ teaspoon coarsely ground black pepper
1 tablespoon kosher salt
2 tablespoons of olive oil, divided
3 -5 pound round or rump roast
1 large onion, chopped
1-1/2 cups strong brewed coffee
2 tablespoons balsamic vinegar
¼ cup dark molasses*
1 tablespoon Worcestershire sauce
2 whole cloves

Mix the ground coffee beans, sugar, garlic powder, coriander, cumin, salt and pepper in a small bowl. Pat the meat dry with paper towels, rub all over with the spice mixture, wrap in plastic wrap and let stand at room temperature for 1 hour.

Heat 1 tablespoon of the oil in a large non-stick skillet over medium-high heat and brown the meat on each side, about 5 minutes per side. Place in the slow cooker or a Dutch oven.

Add the remaining tablespoon of oil to the pan, and add the onion and cook until soft and browned. Add the brewed coffee, vinegar, molasses, and Worcestershire sauce and bring to a boil. Pour over the meat, and toss the cloves into the liquid. Cook on low for 8-10 hours, or in a 325°F oven for about 3 hours or until fork-tender. Remove the meat to a cutting board to slice, and skim the juices of any accumulated fat before serving.
Makes 8 -12 servings, depending on the weight of your roast.

No comments: