5:31 AM
Erica
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| Beef, shredded cole slaw cabbage, guacamole, and homemade lazy girl salsa |
This is a great recipe because it's so versatile. I originally served it like pot roast, in thick slices with mashed cauliflower. Then, I shredded the leftovers and served them more like a taco salad, as pictured above. The spice rub is smokey and spicy. It's kind of a hybrid of this roast, these short ribs, and this spice rub. I loved using coffee as the braising liquid, as it added a nice depth of flavor and created a nice dark gravy.
COFFEE BRAISED CHILE BEEF
Serves 6-8
INGREDIENTS
- 1 beef roast (I used a 2.5 lb eye of round roast, which is on the lean side. Brisket would work great, or chuck roast if you like a fattier cut)
- 4 garlic cloves, minced or pressed
- 2 tsp cocoa powder
- 3 Tbs ancho chile powder
- 1 tsp oregano (preferably Mexican oregano)
- 1/8 tsp cinnamon
- 1 tsp cumin
- 1/2 tsp chipotle powder (optional; if you like spicy food)
- 1/2 tsp salt, or to taste
- 3/4 cup strong brewed coffee, preferably cold brewed
- 1 Tbs balsamic vinegar
- Half a large red onion, thickly sliced
- Combine all ingredients except for the beef, coffee, onion, and vinegar. Add enough water to form a loose paste. Rub the beef with the spice paste on all sides.
- Spread the onion in the bottom of your slow cooker. Place the beef roast on top. Stir the vinegar into the coffee and pour it over the roast.
- Cook for 6-8 hours on low or until very tender.
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8 comments:
Awesome recipe!!! Will definitely spread the word!!!
Also check out www.crockpotking.com, and see the recipes I have on there! I have a ton of protein recipes, alot of beef, Pork, chix etc...
Thanks Ben, glad you liked it!
I cook once a week for a group here in our RV Park - each of the ladies in the group cook one night a week. I served this last night and it was a HUGE hit!
Erica, are you using grassfed beef or conventional beef? I'm asking because I read not to use vinegar when marinating/cooking grassfed beef because it toughens (likewise wine and salt).
I'm new to cooking grassfed and after some very chewy roasts I'm being a lot more careful in my cooking methods. I've heard people say they treat grassfed the same as conventional and get great results. Just wondering about you, and whether I should chance it with the vinegar here or omit that.
Thanks,
Terez
Terez: Good question! I think I used grain fed when I was making this :\
If I am making this to freeze, should I fully cook it and then freeze? I'm following your Whole 30 OAMC guide.
@Anon: You can if you'd like, but I just froze everything raw and then dumped it into the crock pot, still frozen, the morning I wanted to eat it. If you cook it ahead of time and freeze, you can just thaw and reheat in the oven or microwave.
thanks! My husband and I are doing some cooking today. I'll let you know how it goes. Thanks for all these yummy recipes! anon
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