COFFEE-BRAISED ROAST BEEF
This recipe has been a family tradition since 1974. The meat is quick and flavorful, so it's a nice welcome home after a long day of work. The coffee adds an intriguing flavor to the roast, and the juices can be thickened for a delicious gravy.-Nancy Schuler, Belle Fourche, South Dakota
Provided by Taste of Home
Categories Dinner
Time 6h40m
Yield 10 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 324 calories, Fat 17g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 636mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.
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
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
TURKEY WITH HERB BUTTER & CARAMELIZED ONION BALSAMIC GRAVY
If you are searching for an outstanding Turkey recipe, this is it! I have been making this turkey recipe for the past eight years and my family would not have it any other way! This has fantastic flavor! The gravy can be started while the turkey roasts. When the turkey is through cooking, finish the gravy with balsamic vinegar and the pan juices.
Provided by Cook4_6
Categories Whole Turkey
Time 5h
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 325°F.
- Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper.
- If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity.
- Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey.
- Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.
- Meanwhile, prepare gravy: Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour.
- Strain turkey stock.
- Melt butter in large skillet over medium-high heat.
- Add sliced onions; saute 10 minutes.
- Add 1 tablespoon rosemary and 1 tablespoon sage and saute until onions are golden, about 10 minutes.
- Add flour; stir 1 minute. Gradually whisk in turkey stock.
- Boil until gravy thickens, stirring often, about 3 minutes.
- Add 1 teaspoon each rosemary and sage.
- Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat.
- Add juices to gravy.
- Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits.
- Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy.
- Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.
Nutrition Facts : Calories 1354.7, Fat 73.1, SaturatedFat 25.5, Cholesterol 530.6, Sodium 1568.7, Carbohydrate 12.1, Fiber 1.5, Sugar 3.9, Protein 152.3
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.
EASY ONION GRAVY
Add this simple onion gravy recipe to your repertoire. It's the perfect accompaniment to sausages and roasts with the deep flavours of beef stock, red wine and herbs
Provided by Elena Silcock
Categories Condiment
Time 1h15m
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.
- Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn't lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.
Nutrition Facts : Calories 150 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
VENISON STEAK SANDWICH W/ CARAMELIZED ONIONS
courtesy of Highland Game, these are delish. Can use tender beef instead. time does not include 2 hour marinading time
Provided by MarraMamba
Categories Lunch/Snacks
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Trim any fat or sinew from the venison and place in plastic bag with the teriyaki marinade and sesame oil, turn to coat the steaks in the marinade. Seal the bag and refrigerate for at least two hours, turning occasionally.
- Mix the mayonnaise with the mustard and season to taste.
- If making the caramelised onions, melt the butter in a frying pan and add the onions. Stir to coat with the butter, add two tablespoons water, cover and cook over a gentle heat for ten minutes.
- Uncover, sprinkle with the caster sugar and balsamic vinegar and turn up the heat. Cook over a brisk heat for about another ten minutes, stirring from time to time, but watching it like a hawk! The onions should start to turn a beautiful rich brown colour, if not, just cook a little longer! Set aside when cooked.
- Heat a ridged griddle pan until smoking hot. Remove the venison from the marinade and pat dry with kitchen paper. Put the venison on the griddle to sear for 2-3 minutes then turn the heat down to medium and griddle without moving for another 2-3 minutes. Turn over and cook for a further three minutes. This is for rare meat, cook for 2-3 minutes longer for medium rare. Lift onto a plate, cover with foil and leave to rest for ten minutes to allow the venison to relax.
- Brush the ciabatta loaf and with olive oil then toast on the griddle or under the grill.
- Slice the Venison thinly. Spread one half of the toasted ciabatta liberally with mustard mayonnaise, top with a bit of salad, then with the venison, then the onions (if using) more mayonnaise and finally the remaining ciabatta top. Cut the bread in two or four and eat immediately.
Nutrition Facts : Calories 593.5, Fat 37.2, SaturatedFat 16.5, Cholesterol 231.7, Sodium 1005.8, Carbohydrate 15.4, Sugar 9.8, Protein 47.6
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- 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.
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