Braised Beef In Espresso Recipes

BRAISED BEEF IN ESPRESSO

Steps:

• 1. Put flour, pepper and salt in a large freezer ziploc bag. Toss the beef in in it. In a large skillet over medium-high hett, warm 1 1/2 tbsp of the olive oil until very hot. Add half the beef and brown on all sides, about 5 minutes. Transfer to slow cooker. Repeat with remaining oil and beef. 2. Add the onions to the skillet and cook, stirring, until softened, about 4 minutes. Transfer to the cooker and add the carrots, potatoes, and turnips. Add the coffee and thyme to the cooker. Pour the wine into the skillet and bring to a boil over medium heat, stirring constantly and scraping up any browned bits stuck to the pan. Pour into the cooker and stir. Cover and cook on LOW until the meat is tender, 7-8 hours.

BRAISED BEEF SHORT RIBS

Steps:

• In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
• In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
• Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
• In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

BRAISED BEEF IN ESPRESSO

Steps:

• In a zip-lock plastic bag, toss the beef with the flour, salt, and pepper; shake off excess flour.
• In a big skillet over med-high heat, warm 1 ½ tablespoons oil until very hot.
• Add half the beef; brown on all sides, about 5 minutes; transfer to a slow cooker.
• Repeat with the remaining oil and beef.
• Add the onions to the skillet; cook/stir 5minutes, until softened.
• Transfer to the cooker and add the carrots, potatoes, and turnips.
• Add the coffee and thyme to the cooker.
• Pour the wine into the skillet; bring to a boil over medium heat, stirring constantly and scraping up any browned bits stuck to the pan.
• Pour into the cooker and stir.
• Cover and cook on LOW for 7-8 hours, until the meat is tender.
• Taste for salt/pepper, add to if needed; serve.