Ingredients for Beef Espresso
- 2 teaspoons sea salt
- Not found in recipe
- 3-4 lb rump roast
- 2 tablespoons butter
- Not found in recipe
- 2 large Vidalia onions, thinly sliced
- Not found in recipe
- Not found in recipe
- 1/4 cup brown sugar
- 1/2 cup strong brewed espresso
- 1 cup dry red wine
- 1 tablespoon corn oil
- 1 teaspoon black pepper
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How to Make Beef Espresso
- Preheat oven to 300°F (150°C).
- In a large, lidded, oven-safe stockpot, melt 2 tablespoons of butter over low heat.
- Add 1 tablespoon of corn oil and stir to combine.
- Add 2 large onions, thinly sliced, and cook for 30 minutes, stirring occasionally to prevent burning.
- While onions cook, generously season a 3-4 lb beef roast (chuck roast recommended) with 2 teaspoons salt and 1 teaspoon black pepper.
- Remove cooked onions to a bowl and set aside.
- Increase heat to medium-high. Brown the roast in the stockpot, searing all sides for about 5 minutes per side, until deeply browned.
- Add 1 cup dry red wine to the stockpot and cook for 5 minutes, scraping up any browned bits from the bottom.
- In a small bowl, whisk together 1/2 cup strong brewed espresso and 1/4 cup brown sugar until sugar dissolves. Add to the stockpot.
- Return the cooked onions to the stockpot.
- Cover the stockpot tightly. If your stockpot lid doesn't seal completely, you may need to baste the roast halfway through cooking. Place in the preheated oven for 4 hours, or until the beef is fork-tender.
- Remove from oven and let the roast rest for 10-15 minutes before slicing.
- Serve the beef generously drizzled with its delicious pan juices and accompanied by the braised onions.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
27g
Fat
142g
Carbs
3g
