Beef Espresso Recipe

Name: Beef Espresso
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sea salt; ½ tablespoon ground red pepper; 5 lbs rump roast; ½ cup butter; 2 tablespoons olive oil; 2 large vidalia onions, sliced; 3 garlic cloves, crushed; 1 tablespoon white sugar; 1 tablespoon brown sugar; 1 cup strong espresso; 1 cup dry red wine

Servings: persons

1 tablespoon sea salt
½ tablespoon ground red pepper
5 lbs rump roast
½ cup butter
2 tablespoons olive oil
2 large vidalia onions, sliced
3 garlic cloves, crushed
1 tablespoon white sugar
1 tablespoon brown sugar
1 cup strong espresso
1 cup dry red wine

1
Preheat oven to 300F.
2
In a large, lidded, oven-safe stockpot, over low heat, melt the butter.
3
Add the corn oil and stir to mix.
4
Add sliced onions, and cook for 30 minutes, stirring to avoid burning as necessary.
5
While onions are cooking, rub the salt and pepper over the roast.
6
Remove onions to a bowl.
7
Turn heat to medium, brown roast in the stockpot, turning about every five minutes to brown all sides.
8
Add wine, cook for five minutes.
9
Stir sugars into coffee, add to stockpot.
10
Return onions to stockpot.
11
Cover stockpot, place in oven for 4 hours.
12
Let sit for 10-15 minutes before slicing.
13
Serve with the sauce and onions.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon sea salt, ½ tablespoon ground red pepper, 5 lbs rump roast, ½ cup butter, and more.

Yes, Beef Espresso falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Espresso

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