COFFEE ROAST BEEF
I used to work in a coffee shop, so the idea of using coffee in a delicious entree just tickles me. The coffee add a rich flavor to the gravy.-
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings plus leftovers.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 706 calories, Fat 41g fat (15g saturated fat), Cholesterol 246mg cholesterol, Sodium 514mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 75g protein.
COFFEE-RUBBED ROAST BEEF
Want to try a flavorful twist on a classic recipe? Coffee-rubbed roast beef is an earthy remix of your favorite entree.
Provided by Meghan Yager
Categories Roast
Time 1h15m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 plate, Calories 269 calories, Sugar 1.5 g, Sodium 356.8 mg, Fat 12 g, SaturatedFat 3.2 g, TransFat 0.6 g, Carbohydrate 2 g, Fiber 0.2 g, Protein 38.8 g, Cholesterol 139.8 mg
COFFEE-FLAVORED BEEF ROAST
Coming home to a complete meal is so wonderful. This dish takes very little preparation but the results are delicious.-Jean Collier, Hanford, California
Provided by Taste of Home
Categories Dinner
Time 6h35m
Yield 8 servings (2 cups gravy).
Number Of Ingredients 13
Steps:
- Place potatoes and carrots in a 5-qt. slow cooker. Sprinkle beef with half of the salt and pepper. In a large skillet, brown beef in oil on all sides. Transfer to slow cooker., In the same skillet, saute onion and mushrooms in the drippings for 2 minutes. Add garlic; cook 1 minute longer. Stir in the coffee, chili powder and remaining salt and pepper. Pour over meat. Cover and cook on low for 6-8 hours or until meat is tender. , Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. , Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with meat and vegetables.
Nutrition Facts :
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.
Nutrition Facts : Calories 727 kcal, Carbohydrate 4 g, Cholesterol 272 mg, Fiber 0 g, Protein 69 g, SaturatedFat 18 g, Sodium 154 mg, Sugar 1 g, Fat 46 g, ServingSize 6 servings, UnsaturatedFat 0 g
ROAST BEEF WITH COFFEE
Don't pass this up because it sounds strange. It is wonderful! Serve with mashed potatoes. This can also be made with a sirloin tip roast or a rump roast.
Provided by karela
Categories Everyday Cooking
Time 3h20m
Yield 5
Number Of Ingredients 5
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.
Nutrition Facts : Calories 754 calories, Carbohydrate 3.9 g, Cholesterol 235.9 mg, Fat 48.7 g, Fiber 0.1 g, Protein 70.1 g, SaturatedFat 19.2 g, Sodium 282.3 mg
SLOW-COOKED COFFEE BEEF ROAST
Day-old coffee is the key to this flavorful beef roast that simmers in the slow cooker until it's fall-apart tender. Try it once and I'm sure you'll cook it again. -Charles Trahan, San Dimas, California
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 281 calories, Fat 10g fat (3g saturated fat), Cholesterol 120mg cholesterol, Sodium 261mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 39g protein. Diabetic exchanges
COFFEE ROAST
An absolute favorite of my meat-and-veggies-only man. This brings him home every time!! I love this recipe. Fuss-free preparation, but it takes some thinking ahead for cooking time. Tender beef simmered in roasted coffee. Absolutely delicious.
Provided by Arrianna and Tom
Categories Main Dish Recipes Roast Recipes
Time 5h20m
Yield 6
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons of butter in a large saucepan over medium high heat. Add the roast and sear on all sides until well browned; set aside.
- In the same saucepan, melt the remaining butter, add the salt and onions and saute for 5 minutes. Return the meat to the saucepan and pour in the coffee and the mushrooms.
- Bring to a boil, reduce heat to low and simmer for 5 hours, turning meat over halfway through cooking time.
- To make gravy: Remove a cup of the coffee mixture from the saucepan, combine with the cornstarch, stirring until smooth, and return to the simmering pan. Mix well, remove from heat and serve.
Nutrition Facts : Calories 702.7 calories, Carbohydrate 8 g, Cholesterol 211.8 mg, Fat 46.5 g, Fiber 1.6 g, Protein 59.7 g, SaturatedFat 19.7 g, Sodium 500.6 mg, Sugar 1.8 g
COFFEE BRAISED POT ROAST WITH ONION SAUCE
A tasty pot roast with a rich sauce. Serve with potatoes and steamed carrots. The vinegar added to the gravy gives it a "sauerbraten" flavor and can be omitted if desired.
Provided by Outta Here
Categories Roast Beef
Time 2h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 857.4, Fat 43.6, SaturatedFat 16.7, Cholesterol 320.6, Sodium 791.6, Carbohydrate 7.4, Fiber 1.1, Sugar 2.4, Protein 101.8
COFFEE-ROASTED FILLET OF BEEF
Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around. Take this coffee-roasted beef with mushrooms and pasilla chili broth. I couldn't imagine why I had ever cut it out - so busy, so restauranty. But I tried it, soaking chilies in one corner, shiitakes in another, coating the beef with ground coffee and roasting it. Stacking was involved in the plating. I brought the admittedly gorgeous dishes to the table with a cynically arched brow. It was heavenly. And my faith was restored.
Provided by Julie Powell
Categories dinner, main course
Time 2h30m
Yield Serves 4 to 6
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 11 grams, Sodium 893 milligrams, Sugar 5 grams, TransFat 1 gram
COFFEE-BRAISED BEEF WITH CINNAMON AND ORANGE
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.
COFFEE BEEF ROAST
Beef Roast with brewed coffee, vegetables, and seasonings.. A great recipe to start in the morning, with your leftover coffee from the coffee pot.
Provided by weekend cooker
Categories Onions
Time 8h20m
Yield 1 beef roast, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, brown roast over medium-high heat on all sides in oil. Transfer roast to slow cooker.
- In the same skillet, saute mushrooms,onions, and garlic until tender.
- Stir the coffee, liquid smoke,salt, chili powder, and pepper into the vegetables. Pour over the roast.
- Cook on low 8-10 hoursor until meat is tender.
- Remove roast and keep warm.
- Pour cooking juices into a 2 cup measuring cup; skim fat.
- Combine cornstarch and water into a saucepan until smooth.
- Gradually stir in the 2 cups of cooking juices.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Serve.
Nutrition Facts : Calories 32.3, Fat 1.2, SaturatedFat 0.1, Sodium 78.9, Carbohydrate 4.9, Fiber 0.4, Sugar 0.4, Protein 0.7
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