Cooking With Gourmet Coffee

Prep Time: :20

Cook Time: 3:30

Ingredients:

• 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (4 to 5-1/2 pounds) beef chuck roast, trimmed of excess fat
• 1/4 cup vegetable oil
• 1 large onion, coarsely chopped
• 4 bay leaves
• 1 teaspoon dried thyme
• 2 cups water
• 2 cups freshly brewed coffee
• 1 tablespoon instant flour
• 2 tablespoons butter, chilled
• 1/4 cup whiskey (optional)
• Salt and freshly ground pepper, to taste

Preparation:

Preheat oven to 325 F.

On a large plate or platter, stir together flour, salt, and pepper. Dust the beef roast with the seasoned flour, discarding any excess. Heat the oil in a large, heavy ovenproof skillet over medium heat until hot. Add the roast and brown on all sides, about 5 minutes a side. Remove the roast from the skillet and set aside.

Add onions to the drippings in the skillet and saute over medium heat until they are softened. Return the roast to the skillet; add bay leaves, thyme, water and coffee. Bring to a simmer, stirring and turning to combine the seasonings with the roast. Cover and place the skillet in the oven. Bake for 3 to 3-1/2 hours or until fork tender. Remove the roast from the skillet, discard any bones or gristle and set aside, loosely covered with aluminum foil.

To prepare the gravy, place the skillet over medium heat, skim off any excess fat and add water, if necessary, to equal about 2-1/2 cups liquid. Sprinkle the instant flour over the gravy in the skillet and cook about 5 minutes, stirring until smooth and thickened. Stir in the butter and whiskey, if desired, and season with salt and pepper. Return the roast to the skillet to warm in the gravy, then serve.

Serve with plenty of hot, buttered wide egg noodles.

Yield: 6 to 8 servings

Time: At least 3 hours

1 tablespoon oil
4 large or 8 small short ribs
Salt and pepper
1 large onion, chopped
3 cloves garlic, chopped
1 dried pasilla chili, stemmed, seeded and minced
1 dried chipotle chili, stemmed, seeded and minced
1 cup dry red wine
1 cup strong coffee.

1. In a heavy pot that can later be covered, drizzle oil. Over medium heat, brown ribs well, adjusting heat as necessary to get a dark crust. Take your time, and season with salt and pepper as they cook. Remove them to a plate and turn heat to low.

2. In same pot, cook onions, garlic and chilies, stirring occasionally, until onions are soft, about 15 minutes. Add wine and coffee and reduce over high heat by about half. Return ribs to pot, cover, and cook over low heat (or in a 300-degree oven) for 2 to 3 hours. Cook until very tender — beyond when meat falls off the bone — turning every hour or so. Taste and adjust seasoning and serve.

Yield: 4 to 8 servings.