Coffee Braised Beef Recipes

Steps:

• In a large nonstick skillet, brown roast on all sides in oil over medium-high heat. Place in a 5-qt. slow cooker. In the same skillet, saute mushrooms, onions and garlic until tender; stir in the coffee, liquid smoke if desired, salt, chili powder and pepper. Pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Remove roast and keep warm. Pour cooking juices into a 2-cup measuring cup; skim fat. , In a small saucepan, combine cornstarch and water until smooth. Gradually stir in 2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.

Steps:

• Sprinkle ribs with 1 teaspoon salt, coriander and pepper. In a large skillet, brown ribs in oil in batches. Using tongs, transfer ribs to a 6-qt. slow cooker. Add potatoes and onion., Add broth to the skillet, stirring to loosen browned bits. Bring to a boil; cook until liquid is reduced by half. Stir in garlic and remaining salt; add to slow cooker. Pour coffee over top. Cover and cook on low for 6-8 hours or until meat is tender., Remove ribs and potatoes to a serving platter; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring to a boil; cook until liquid is reduced by half. Stir in vinegar. Remove from the heat; whisk in butter. Serve with ribs and potatoes.

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.

Steps:

• Rub the brisket generously with spice blend, cover with plastic wrap and let marinate overnight in refrigerator.
• Preheat the oven to 350 degrees F.
• Put the roast, fat cap up, in a roasting pan. Add 1 cup water to the pan and roast the brisket uncovered for 1 hour.
• In a medium bowl, combine the coffee, brown sugar, pepper, to taste, 3 cups hot water and cider vinegar.
• Remove the brisket from the oven, pour the coffee mixture over the brisket, cover with foil and braise until brisket reaches an internal temperature of 185 and is fork tender, about 3 hours. Remove to a carving board to let rest.
• Simmer the braising liquid in the roasting pan on the stovetop, skimming fat and allow to reduce just slightly or to desired consistency.
• Thinly slice beef across the grain. Dip the meat slices or the cut sides of the rolls in the reduced sauce. Make sandwiches with the meat and serve. Pour the remaining sauce into a small bowl and serve it with the sandwiches.

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.

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.

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.

Steps:

• Arrange an oven rack in the lower third position and the other in the upper third position. Preheat the oven to 350°F (180°C).
• Add the Private Selection® Sumatran Mandheling Medium-Dark Roast Ground Coffee to the bottom of a French press. Pour the boiling water over the grounds. Give the coffee a quick stir, cover with the lid (leaving the plunger up) and let sit for 4 minutes. Press the plunger down all the way to the bottom. Immediately pour the coffee into a heatproof liquid measuring cup and set aside.
• Season the short ribs all over with 1 teaspoon salt and pepper to taste.
• Heat the canola oil in a large Dutch oven over medium-high heat. When the oil is shimmering, add short ribs, (in batches if needed) and cook until browned on all sides, about 8 minutes total. Transfer the short ribs to a plate and discard all but a thin layer of oil.
• Return the Dutch oven to medium-high heat and add the Private Selection® Vidalia Sweet Onion, garlic, and carrots. Cook until the onion is translucent and the carrots have started to soften, about 5 minutes. Add the flour and cook, stirring frequently, until golden in color, 1 minute more.
• Add the beef broth and use a wooden spatula to scrape up the browned bits from the bottom of the pot. Add the bay leaves, rosemary, short ribs and any accumulated juices, and 1½ cups of the brewed coffee. Bring to a boil.
• Cover the Dutch oven and transfer to the oven. Cook for about 1½ hours, or until the short ribs are tender and the sauce has thickened.
• Meanwhile, line 2 baking sheets with parchment paper.
• Add potatoes to a prepared baking sheet and toss with 1½ tablespoons Private Selection™ Italian Extra Virgin Olive Oil and ½ teaspoon salt until well coated. Spread in a single layer, cut side down. On the other prepared baking sheet, toss the broccoli with the remaining tablespoon olive oil and remaining ¼ teaspoon salt.
• After short ribs have been in the oven for 1 hour, add the potatoes and broccoli to the oven and cook until tender, 25-30 minutes.
• Remove the Dutch oven from the oven and transfer the short ribs to a platter. Discard the rosemary stems and bay leaves. Let the sauce settle, then skim the fat from the surface and discard. Season the sauce with more salt to taste.
• Divide the potatoes and broccoli between shallow bowls, then top with the short ribs and spoon sauce over top.
• Enjoy!

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.

Steps:

• 1. 1 Ninja Cooking System, crockpot or covered dish.
• 2. Rinse off roast w/water and pat dry. Season with salt & pepper on all sides. Place butter & oil into pot. Set on STOVETOP HIGH & add beef once butter is melted. Brown beef on all sides which will take about 15 minutes and then place meat on a plate.
• 3. Add your delicious shrooms and diced up onions to pot with the remaining drippings from searing meat. Cook them uncovered until shrooms are tender about 15 minutes or so. Make sure to stir occasionally. Stir in your garlic and cook 2 minutes more. Add the hot coffee and vinegar to the pot.
• 4. Place beef on roasting rack and into pot. Cover and set OVEN TO 375 degrees F cook for 55 minutes. This will be for medium to medium well doneness. When finished cooking remove beef from pot and keep warm. (I placed mine in a covered dish.)
• 5. Stir in flour & 1/4 cup cold water, whisk till smooth or stir with fork. Set to STOVETOP HIGH & cook uncovered 10 minutes till mixture thickens. Stir often, as mine was immediately thick and I had to add about 3/4 cup of water to get the right consistency for my sauce. I poured the sauce over beef, covered and placed in a warm oven till ready to eat. I served this with mashed red potatoes, honey orange glazed carrots and rolls.