Coffee Crusted Tri Tip With Balsamic Stout Reduction Recipes

SLOW COOKER COFFEE GUINNESS BRISKET

Steps:

• Add the sliced onion to a large slow cooker.
• In a small bowl, combine the coffee, brown sugar, kosher salt, black pepper and fresh rosemary.
• Rub this mixture onto the beef brisket and place in the slow cooker on top of the sliced onions.
• Pour the beef broth, stout beer, balsamic vinegar and Worcestershire sauce into the slow cooker.
• Slow cook on high for 5-6 hours, or on low for 10-12 hours.
• Remove the brisket from the slow cooker, place on a cutting board and shred the meat using two forks, then place the shredded meat back into the sauce in the slow cooker.
• Serve on toasted buns or in baked sweet potatoes.

COFFEE CRUSTED TRI TIP WITH BALSAMIC STOUT REDUCTION

Steps:

• Combine the coffee, brown sugar, salt, pepper, rosemary and fennel seeds in a small bowl.
• Trim most of the fat from the tri tip, leaving a thin layer for flavor.
• Brush the olive oil on all sides of the steak, then rub with the coffee spice mixture.
• Place on the grill for 45 minutes, flipping every 15 minutes, or until a meat thermometer inserted in the middle registers 145°F (for medium rare).
• Remove from the grill and rest for 10 minutes before slicing.
• In the meantime, prepare the Balsamic Stout Reduction. Simply add all of the ingredients to a small saucepan and simmer until reduced by almost half. Serve drizzled over the delicious steak.