Beef Espresso Recipe

How to Make Beef Espresso

1. Preheat oven to 300°F (150°C).
2. In a large, lidded, oven-safe stockpot, melt 2 tablespoons of butter over low heat.
3. Add 1 tablespoon of corn oil and stir to combine.
4. Add 2 large onions, thinly sliced, and cook for 30 minutes, stirring occasionally to prevent burning.
5. While onions cook, generously season a 3-4 lb beef roast (chuck roast recommended) with 2 teaspoons salt and 1 teaspoon black pepper.
6. Remove cooked onions to a bowl and set aside.
7. Increase heat to medium-high. Brown the roast in the stockpot, searing all sides for about 5 minutes per side, until deeply browned.
8. Add 1 cup dry red wine to the stockpot and cook for 5 minutes, scraping up any browned bits from the bottom.
9. 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.
10. Return the cooked onions to the stockpot.
11. 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.
12. Remove from oven and let the roast rest for 10-15 minutes before slicing.
13. Serve the beef generously drizzled with its delicious pan juices and accompanied by the braised onions.