Coffee Braised Roast Beef Recipes

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COFFEE-BRAISED ROAST BEEF



Coffee-Braised Roast Beef image

This recipe has been a family tradition since 1974. The meat is quick and flavorful, so it's a nice welcome home after a long day of work. The coffee adds an intriguing flavor to the roast, and the juices can be thickened for a delicious gravy.-Nancy Schuler, Belle Fourche, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 6h40m

Yield 10 servings.

Number Of Ingredients 11

1 cup cider vinegar
4 garlic cloves, crushed, divided
1 boneless beef chuck roast (4 to 5 pounds), trimmed
2 teaspoons salt
1 teaspoon pepper
1 cup strong brewed coffee
1 cup beef broth
1 medium onion, sliced
3 tablespoons cornstarch
1/4 cup cold water
Mashed potatoes

Steps:

  • In a large shallow dish, combine vinegar and 2 garlic cloves. Add roast; turn to coat. Cover and refrigerate overnight, turning occasionally., Drain roast, discarding marinade. Pat roast dry; sprinkle with salt and pepper. Place roast in a 5- or 6-qt. slow cooker; add coffee, broth, onion and remaining garlic. Cook, covered, on low until meat is tender, 6-7 hours., Remove roast and keep warm. Strain cooking juices, discarding onion and garlic; skim fat. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 30 minutes. Slice roast; serve with mashed potatoes and gravy.

Nutrition Facts : Calories 324 calories, Fat 17g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 636mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

ROAST BEEF WITH COFFEE



Roast Beef with Coffee image

Don't pass this up because it sounds strange. It is wonderful! Serve with mashed potatoes. This can also be made with a sirloin tip roast or a rump roast.

Provided by karela

Categories     Everyday Cooking

Time 3h20m

Yield 5

Number Of Ingredients 5

4 pounds chuck roast
5 cloves garlic, minced
1 ½ cups prepared strong coffee
2 tablespoons cornstarch
½ cup water

Steps:

  • Preheat slow cooker to low setting OR preheat oven to 350 degrees F (175 degrees C).
  • Using a sharp knife, make 5 or 6 deep slits around the top and side of the roast. Push the whole cloves of garlic down into the slits. Place the meat in a slow cooker OR a 10x15 inch roasting pan and pour the coffee over the meat.
  • Cook in slow cooker on low setting for 6 to 8 hours OR bake at 350 degrees F (175 degrees C) for 2 to 3 hours.
  • When roast is done, remove from slow cooker OR oven, and pour the drippings into a small saucepan over medium low heat. In a separate small bowl, combine the cornstarch and water. Mix well and add slowly to the drippings, stirring constantly. Simmer until thickened.

Nutrition Facts : Calories 754 calories, Carbohydrate 3.9 g, Cholesterol 235.9 mg, Fat 48.7 g, Fiber 0.1 g, Protein 70.1 g, SaturatedFat 19.2 g, Sodium 282.3 mg

COFFEE BRAISED BEEF



Coffee Braised Beef image

Make and share this Coffee Braised Beef recipe from Food.com.

Provided by DrGaellon

Categories     Roast Beef

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 5

4 lbs chuck roast
5 -6 garlic cloves, peeled
1 1/2 cups prepared strong coffee
2 tablespoons cornstarch
1/2 cup water

Steps:

  • Preheat slow cooker to low (or preheat oven to 350F).
  • Using a sharp knife, pierce 5-6 deep slits in roast. Push a garlic clove into each hole. Place the roast in the slow cooker (or in a roasting pan) and pour coffee over meat.
  • Cook on low 6-8 hrs (or bake in oven 2-3 hours).
  • Remove beef to a serving plate, tent with foil and let rest. Meanwhile, pour drippings into a small saucepan over medium-low heat. Whisk cornstarch and water together. When drippings are simmering, slowly add cornstarch slurry, whisking constantly. Stop when desired constituency is reached. Slice meat and serve with gravy.

Nutrition Facts : Calories 471.4, Fat 35.5, SaturatedFat 14.4, Cholesterol 125.2, Sodium 108.4, Carbohydrate 2, Fiber 0.1, Protein 33.5

COFFEE ROAST BEEF



Coffee Roast Beef image

I used to work in a coffee shop, so the idea of using coffee in a delicious entree just tickles me. The coffee add a rich flavor to the gravy.-

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 6 servings plus leftovers.

Number Of Ingredients 12

1 boneless beef chuck roast (5 pounds)
2 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
3/4 teaspoon salt
1 cup strong brewed coffee
3/4 cup plus 1/3 cup water, divided
3/4 cup beef stock
3 tablespoons all-purpose flour

Steps:

  • In a Dutch oven, brown roast in oil on all sides. Remove and set aside. Add onion to the pan; saute until tender. Add garlic and seasonings; cook 1 minute longer., Add the coffee, 3/4 cup water and stock; return roast to pan. Bring to a boil. Cover and bake at 325° for 2-1/4 to 2-3/4 hours or until meat is tender., Remove beef to a serving platter; keep warm. Combine flour and remaining water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Set aside 2 cups shredded cooked Coffee Roast Beef for Mini Beef Chimichangas and 1/2 pound cooked cubed beef for Spinach Beef Stew. Slice remaining roast and serve with gravy.

Nutrition Facts : Calories 706 calories, Fat 41g fat (15g saturated fat), Cholesterol 246mg cholesterol, Sodium 514mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 75g protein.

MY MOM'S COFFEE-BRAISED BRISKET



My Mom's Coffee-Braised Brisket image

This is my take on the dish my mother served at virtually every special-occasion dinner of my childhood. And my mom's version was her take on the dish that her mother made. Brisket has a long history on the Jewish table, primarily because it was a very economical cut. Unfortunately, brisket is no longer cheap, but when cooked properly, it's still one of the beefiest and most flavorful pieces of meat you can find. Whether it's first or second cut (the flat or the point) matters less than making sure the meat has a nice layer of fat on one side. My grandmother made her brisket with carrots, potatoes, and Heinz Chili Sauce, which gave it a traditional sweet-and-sour flavor. My mother added the coffee--she doesn't remember why, but it's pretty brilliant, actually. Unlike stock, coffee is a braising liquid ready in minutes, and its deep, roasted flavors work really well with beef (that's why coffee makes a great addition to barbecue sauce). In my version, I add cardamom to evoke Turkish coffee, and I replace the sweetness of that chili sauce with the deeper flavor of dried apricots. You'll find braised eggs like the ones in this dish in cholent, or hamin, the Sabbath stew that is cooked slowly overnight and served on Saturday afternoon. They take on an almost creamy texture from the long cooking time, and as the coffee braising liquid penetrates the shells, it colors the eggs and subtly flavors them. I finish the whole dish with grated horseradish for a little bit of pungency to wake up the long-cooked flavors of the brisket. I make brisket over several days: The first day, the seasoned meat is refrigerated overnight and the next day, it's cooked. The brisket can be served then, but its flavor and texture are far better if it is allowed to rest in its braising liquid for another night, then warmed, sliced, and served the following day.

Provided by Michael Solomonov

Categories     main-dish

Time 21h20m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons finely ground coffee
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon ground cardamom
1 tablespoon ground black cardamom
1 brisket (first cut, about 4 pounds)
2 to 4 tablespoons canola oil
2 large onions (white or red), sliced
4 carrots, peeled and sliced
2 heads garlic, sliced in half horizontally
1/3 cup tomato paste
1 1/2 cups dried apricots
2 cups brewed coffee
8 large eggs in their shells
Grated fresh horseradish, for serving
Fresh flat-leaf parsley leaves, for serving

Steps:

  • Mix the ground coffee, salt, cardamom and black cardamom in a small bowl and rub into the brisket. Cover loosely with plastic wrap and refrigerate overnight.
  • Preheat the oven to 475 degrees F. Put the brisket in a roasting pan and roast until the exterior has browned, about 20 minutes. Lower the oven temperature to 300 degrees.
  • Warm 2 tablespoons of the oil in a large skillet over medium heat and add the onions, carrots and the garlic, cut-side down. Cook, stirring occasionally, until the vegetables have softened and browned, about 15 minutes, adding more oil if necessary. Add the tomato paste and cook until it reduces slightly, about 2 more minutes.
  • Transfer the vegetables to the roasting pan with the brisket. Add the dried apricots, brewed coffee and eggs in their shells. Add enough water to bring the liquid halfway up the side of the brisket.
  • Cover the pan tightly with two layers of foil, return to the oven and braise for 1 hour. Remove the eggs, gently tap them all over to make a network of small cracks and return them to the braise. Recover the pan with foil and continue cooking until the brisket shreds easily with a fork, about 3 more hours. Let the brisket cool in its braising liquid, then refrigerate overnight.
  • To serve, preheat the oven to 350 degrees. Peel the cold eggs and slice the cold brisket, then return them both to the braising liquid and bake until warmed through, about 30 minutes. Serve the brisket slices with the peeled eggs, grated fresh horseradish and parsley leaves and spoon the broth over top.

COFFEE-BRAISED BEEF WITH CINNAMON AND ORANGE



Coffee-Braised Beef with Cinnamon and Orange image

Categories     Beef     Garlic     Onion     Braise     Low Cal     Healthy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

1 large onion, chopped (1 1/2 cups)
1 1/2 tablespoons olive oil
2 garlic cloves, thinly sliced
1 1/4 cups strong brewed coffee
3 (3- by 1-inch) strips fresh orange zest
1 (3-inch) cinnamon stick
2 teaspoons packed brown sugar
1 (3 1/2-lb) boneless beef chuck roast
1 1/2 teaspoons salt
1/2 teaspoon black pepper

Steps:

  • Put oven rack in middle position and preheat oven to 325°F.
  • Cook onion in oil in a 4- to 5-quart heavy pot over moderately high heat, stirring, until golden, about 6 minutes. Add garlic and cook, stirring, 1 minute. Stir in coffee, zest, cinnamon stick, and brown sugar, then bring to a simmer. Sprinkle beef all over with salt and pepper, then add to pot. Transfer pot to oven and braise, tightly covered, until meat is very tender, 3 1/2 to 4 hours.
  • Skim fat from sauce and discard cinnamon stick.

COFFEE BRAISED POT ROAST WITH ONION SAUCE



Coffee Braised Pot Roast With Onion Sauce image

A tasty pot roast with a rich sauce. Serve with potatoes and steamed carrots. The vinegar added to the gravy gives it a "sauerbraten" flavor and can be omitted if desired.

Provided by Outta Here

Categories     Roast Beef

Time 2h25m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 teaspoons olive oil, divided
2 medium onions, peeled and thinly sliced
2 garlic cloves, peeled and minced
4 lbs top round roast
1 1/2 cups strong black coffee
1 cup beef broth
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon dried thyme
1 bay leaf
1 tablespoon unsalted butter, room temperature
1 tablespoon flour
2 1/2 tablespoons red wine vinegar

Steps:

  • Preheat oven to 325°F.
  • In a large Dutch oven, heat 2 teaspoons olive oil over medium heat. Sauté the onions and garlic until softened, about 10 minutes. Remove from pan and set aside.
  • Heat the remaining oil over medium-high heat and brown the beef on all sides. Spoon the onions around the roast and pour in the coffee and broth. Add the salt, pepper, thyme and bay leaf. Bring to a boil and cover. Put the pot into oven and cook 1 hour and 40 minutes. Baste occasionally.
  • Remove the roast from pan and let rest 15 minutes.
  • Remove the onions from the pan with a slotted spoon and set aside. Discard the bay leaf; degrease the liquid.
  • Mash together the butter and flour.
  • Bring the liquid to a boil and slowly whisk in the butter mixture. Simmer the sauce 10 minutes; it should be slightly thickened. Stir in the onions and vinegar; check the seasonings.
  • Carve the roast thinly and serve with the onion sauce.

Nutrition Facts : Calories 857.4, Fat 43.6, SaturatedFat 16.7, Cholesterol 320.6, Sodium 791.6, Carbohydrate 7.4, Fiber 1.1, Sugar 2.4, Protein 101.8

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