Best 8 Coffee Braised Beef Wmushroom Sauce Recipes

MY MOM'S COFFEE-BRAISED BRISKET

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.

BRAISED BEEF AND MUSHROOMS IN CABERNET SAUCE

Steps:

• Preheat oven to 375 degrees. Season beef, if desired, with salt and ground black pepper, then toss with flour in large bowl.
• Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown beef, in two batches. Remove to 3-quart oven proof casserole.
• Cook onions and mushrooms in same skillet, stirring occasionally, 5 minutes or until tender. Add carrots and garlic and cook 30 seconds. Stir in remaining ingredients, scraping up brown bits from bottom of pan. Turn into casserole; toss with beef. Bake covered 2 hours or until beef is tender.
• Cost per recipe*: $14.76.
• Cost per serving*: $1.85.
• *Based on average retail prices at national supermarkets.

COFFEE-BRAISED BEEF W/MUSHROOM 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.

ROAST BEEF WITH MUSHROOM SAUCE

Steps:

• In a skillet, melt butter over medium heat. Saute onion for 5 minutes. Add mushrooms and saute 2-3 minutes. Stir in the flour and seasonings. Add broth and ketchup. Bring to a boil, stirring constantly. Reduce heat to low; simmer 10 minutes. Add beef and heat through.

BRAISED BEEF WITH MUSHROOMS

Steps:

• In a large saucepan, brown meat in oil in batches. Remove and set aside., In the drippings, saute onion until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil. Return beef to the pan. Add the remaining ingredients. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until meat is tender.

COFFEE-BRAISED ROAST BEEF

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.

BEEF & MUSHROOM BRAISED STEW

Steps:

• Preheat oven to 325°. Sprinkle beef with salt and pepper. In an ovenproof Dutch oven, heat oil over medium heat; brown beef in batches. Remove from pan., Add mushrooms and onions to pan; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, wine, brandy, tomato paste and herbs. Return beef to pan. Bring to a boil., Bake, covered, 1 hour. In a small bowl, mix flour and water until smooth; gradually stir into stew. Bake, covered, 30 minutes longer or until stew is thickened and beef is tender. Skim fat. Serve stew with mashed potatoes. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

BRAISED BEEF WITH RED ONIONS & WILD MUSHROOMS

Steps:

• Heat oven to 160C/fan 140C/gas 3. Pat the beef dry with kitchen paper and season both sides. Thinly slice the onions. Pour 600ml boiling water over the dried mushrooms. Soak for 30 mins, then drain, reserving the juices.
• Heat 2 tbsp of the oil in a large, flameproof casserole, then add the meat and fry on both sides until browned. you may need to do this in batches. Remove the meat from the pan, pour in the remaining oil, then add the onions and fry for 10 mins until softened and lightly browned. Return the meat to the pan, sprinkle in the flour and cook for 1 min.
• Add the port, mushroom liquid and soaked mushrooms. Bring to the boil, season, then cover tightly and cook in the oven for 1½-2 hrs until the meat is tender. Check after 1 hr and give it a stir. If the sauce looks like it's getting too thick, add a splash of boiling water.
• Taste and add more seasoning if necessary, then add the chestnut mushrooms and cook for a further 10 mins.