cat lover
11-08-2006, 09:06 AM
1 4-pound beef chuck roast, trimmed of fat
1/2 tsp salt
pepper to taste
4 tsp extra-virgin olive oil, divided
2 large onions, halved and thinly sliced (4 cups)
4 cloves garlic, minced
1 tsp dried thyme
3/4 cup strong brewed coffee
2 tbsp balsamic vinegar
2 tbsp cornstarch mixed with 2 tbsp water
Preheat oven to 300 degrees.. 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. 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.
1/2 tsp salt
pepper to taste
4 tsp extra-virgin olive oil, divided
2 large onions, halved and thinly sliced (4 cups)
4 cloves garlic, minced
1 tsp dried thyme
3/4 cup strong brewed coffee
2 tbsp balsamic vinegar
2 tbsp cornstarch mixed with 2 tbsp water
Preheat oven to 300 degrees.. 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. 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.