Best 5 Roast Beef With Coffee Recipes

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.

COFFEE-RUBBED ROAST BEEF

Steps:

• Preheat oven to 350˚F. Line a rimmed baking sheet with aluminum foil.
• Mix together coffee grounds, sugar, pepper, oregano, and salt in a small bowl until combined.
• Use your hands to rub the roast all over with the spice blend.
• Place a large cast iron skillet over medium-high heat, and add oil. Once hot, sear beef on all sides, about 3-4 minutes per side.
• Transfer seared meat to the prepared baking sheet.
• Place in center of oven and roast 65-85 minutes (or 25-35 minutes per pound) or until a thermometer inserted into the center of the roast registers 145˚F.
• Remove from oven and let rest for 10 minutes before slicing and serving.

COFFEE ROAST BEEF

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.

COFFEE POT ROAST

Steps:

• Heat the oven to 325 F.
• Sprinkle the chuck roast all over with the salt and pepper.
• Heat the oil in a Dutch oven over medium-high heat.
• Add the beef and sear, turning to brown all sides.
• Remove to a plate and set aside.
• Reduce the heat to medium and add the onions to the pan, along with the remaining 2 teaspoons of olive oil.
• Cook, stirring frequently, until the onion begins to brown, about 7 to 9 minutes.
• Add the minced garlic and thyme; cook, stirring, for 1 minute longer.
• Stir in the coffee and bring to a simmer.
• Put the beef back into the pot and turn to coat well with the onions and liquids.
• Put the lid on the Dutch oven and transfer to the oven. Braise for about 2 hours, or until the beef is very tender.
• Transfer the beef to a plate and keep warm.
• Strain the liquids into a gravy separator and discard excess fat.
• Put the liquids and onions back in the pot over medium heat. In a separate bowl, mix the flour into the water, then stir it into the pot. Cook, stirring, until thickened.
• Taste and season with salt and pepper, as needed.
• Serve the beef with the sauce.

COFFEE-ROASTED FILLET OF BEEF

Steps:

• Seed, stem and cut the chilies into pieces. Tear the tortilla into pieces. Set both aside. In a saucepan, melt 1 tablespoon butter over medium-high heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the chilies and tortilla and cook over medium-low heat, stirring, until softened. Pour in the stock, bring to a boil and then simmer, partly covered, for 10 minutes. In a blender, purée the hot mixture until smooth. Pour through a fine sieve set over a saucepan, pressing on the solids. Discard the solids. Whisk in the cream, 1 teaspoon salt and the brown sugar. Season to taste.
• Preheat the oven to 400 degrees. In a bowl, whisk together the coffee, cocoa and cinnamon. Pat the beef dry and rub with 2 teaspoons salt and 1 teaspoon pepper; then rub with oil. Sprinkle the coffee mixture over a sheet of wax paper and coat the beef in it. Place the beef on a rack set in a roasting pan and let stand at room temperature for 30 minutes.
• Roast the beef for 10 minutes; then lower the temperature to 250 and cook for an hour more, or until the meat reaches 130 degrees. Let stand, loosely covered with foil, for 10 minutes. (The meat will continue to cook, reaching about 135 degrees.)
• Bring the broth to a boil and simmer until just thick enough to coat the back of a spoon. Cover and keep warm.
• In a large skillet, melt the remaining butter over medium-high heat. Add the mushrooms and sauté until golden. Season with salt and pepper.
• Remove the twine and cut the beef into 1/2-inch-thick slices. Spoon just enough broth to cover the bottoms of 4 to 6 shallow, wide soup bowls. Add 2 to 3 slices of beef, spoon more broth over the beef if desired and top with mushrooms and watercress.