Coffee and its popularity are all abuzz these days, and it's not just a necessary daily potion to wake oneself up each morning or guzzle by the cup with friends at the coffee house. Instead, its unique tasting notes tones complement the flavors of a beef roast, as is seen in this recipe (below). Feel free to experiment with espresso and various coffee roasts. As long as the coffee is brewed coffee and not instant coffee it should work just fine. It's even alright if it's been sitting in the pot for several hours or returned to room temperature.
- 1 (4-5 lbs.) shoulder or chuck roast
- 1 c. vinegar
- 2 Tbsp. olive oil
- 2 1/2 c. strong, brewed coffee
- 2 c. water
- 1 1/2 tsp. Stripling's Gourmet Steak Seasoning**
Put roast in large container with lid, pouring vinegar over top. Cover with lid and place in refrigerator for at least 8 hours. Once time has elapsed, drain vinegar. Using the stove, in a large pot or Dutch oven, brown the exterior of the roast with the olive oil. Add coffee, water, and seasoning. Cover, cook on lowered heat, simmering until meat is tender; this will probably take upwards of 3 hours. Note: If any vegetables are to be cooked with the meat, add them in the last hour or less of simmering time. This would be a marvelous meat for potatoes, mushrooms, etc. *Java is a slang term that refers to coffee. **1 large container of Stripling's Gourmet Steak Seasoning will meet the recipe requirement and leave a hearty amount remaining for other uses!