COFFEE-BRAISED POT ROAST WITH CARAMELIZED ONIONS
This recipe is reminiscent of a pot roast made with onion-soup mix, but the flavors are true and pure--and nobody misses the excess sodium. (For a slow-cooker variation, see below.)
Provided by Patsy Jamieson
Categories Healthy Pot Roast Recipes
Time 3h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F.
- Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.
- Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.
- Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
- Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.
- Slow-Cooker Variation:
- In Step 2, transfer the browned beef to a slow cooker. In Step 3, use just 1/2 cup coffee. Add the onion mixture to the slow cooker. In Step 4, cover and cook until beef is tender, 4 1/2 to 5 hours on High or 7 to 8 hours on Low. In Step 5, pour the liquid into a medium saucepan and continue as directed.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 4.1 g, Cholesterol 87.9 mg, Fat 7.4 g, Fiber 0.5 g, Protein 29.7 g, SaturatedFat 2.5 g, Sodium 73.1 mg, Sugar 1.7 g
LIVER AND ONIONS W/ GRAVY
This was the most tender and tasty version of liver and onions I ever had. The broth and the dredged flour on the liver makes a very nice gravy. It is good served over rice or with mashed potatoes.
Provided by David04
Categories Beef Liver
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Place enough flour in a large bowl to coat the liver. Add salt and pepper.
- Slice liver and dredge in seasoned flour.
- Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
- Place sliced onions in the skillet with the liver.
- Pour beef broth on top of liver and onions.
- Cover and simmer on low until onions are tender and broth forms a nice gravy.
COFFEE-BRAISED POT ROAST WITH CARAMELIZED ONIONS
This recipe is reminiscent of a pot roast made with onion-soup mix, but the flavors are true and puree--and nobody misses the excess sodium. (For a slow-cooker variation, see below.)
Categories Dinner
Yield 10 servings, about 3 ounces meat & 1/3 cup gravy each
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F.
- Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat. Add beef and cook, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer to a plate.
- Add the remaining 2 teaspoons oil to the pot. Add onions, reduce heat to medium and cook, stirring often, until softened and golden, 5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer. Return the beef to the pot and spoon some onions over it. Cover and transfer to the oven.
- Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
- Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat. Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Season with pepper. Carve the beef and serve with gravy.
- Slow-Cooker Variation: In Step 2, transfer the browned beef to a slow cooker. In Step 3, use just 1/2 cup coffee. Add the onion mixture to the slow cooker. In Step 4, cover and cook until beef is tender, 4 1/2 to 5 hours on High or 7 to 8 hours on Low. In Step 5, pour the liquid into a medium saucepan and continue as directed.
Nutrition Facts : Calories 219 calories, Fat 8 g, SaturatedFat 3 g, Cholesterol 93 mg, Carbohydrate 4 g, Protein 31 g, Sodium 76 mg, Sugar 2 g
COFFEE-BRAISED ROAST W/ CARAMELIZED ONIONS & SERRANO GRAVY
The coffee lends rich flavor while serranos spice it up. If you're not addicted to hot & spicy like I am, cut back on or eliminate the serranos altogether.
Provided by JelsMom
Categories Roast Beef
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Season roast with salt and pepper.
- Heat 2 teaspoons oil in large pot over medium heat. Add roast and cook 7-10 minutes, turning, until browned on all sides. Transfer roast to crock pot.
- Add 2 teaspoons oil to pot on stove. Add onions and cook, stirring, 5-7 minutes until golden. Add garlic and thyme; cook, stirring, for 1 minute. Stir in coffee and vinegar; bring to a simmer.
- Add onion mixture to crock pot.
- Cover and cook until, 4 1/2-5 hrs on high or 7-8 hrs on low.
- Transfer roast to plastic cutting board, tent with foil and let rest 10 minutes.
- Pour liquid from crock pot into medium saucepan skim fat from top.
- Bring liquid to boil over medium heat.
- Mix cornstarch in water & add to boiling liquid. Cook, stirring with whisk 1 minute till sauce thickens into gravy.
- Add black pepper and remove serrano peppers. Carve roast and serve with gravy.
Nutrition Facts : Calories 423.5, Fat 20.3, SaturatedFat 7.4, Cholesterol 156.5, Sodium 284.4, Carbohydrate 6.2, Fiber 0.9, Sugar 1.7, Protein 50.6
BRAISED CHUCK ROAST
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Season chuck roast liberally with kosher salt and freshly ground pepper. Heat duck fat in dutch oven and brown chuck thoroughly on all sides. Remove meat from pot and set aside.
- Add all vegetables and garlic to remaining hot fat in pot and saute until tender. Add herbs and red wine scraping bottom of pot to remove all browned flavor bits from bottom. Reduce 10 minutes. Add veal stock. Paint chuck roast with tomato paste and add roast to braising liquid so that liquid reaches about halfway up the side of meat. (Add more stock if needed)
- Cover and braise for 1 1/2 to 2 hours or until meat fork slides into meat easily.
- Remove meat from hot pot, cool, cover and refrigerate for 24 hours. Strain braising liquid pushing it through strainer with back of spoon--reserving all possible liquid. Cool, cover and refrigerate for 24 hours. (Keep it separate from meat)
- After 24 hours, remove meat and liquid from fridge. Remove fat from liquid and heat liquid in sauce pan until hot.
- In small sauce pan, make a roux with 1 1/2 tablespoons flour and 1 1/2 tablespoons butter. Cook over low heat from 5 minutes. Add roux to hot liquid, stir and simmer for 2 to 3 minutes. This is your gravy.
- Slice meat 1/2-inch thick and arrange slices in oven-proof dish. Moisten with some of the gravy, cover and heat until meat is hot enough to eat.
- Serve with mashed potatoes or polenta and roasted seasonal root vegetables. Serve gravy on side.
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