Beef Espresso

Name: Beef Espresso
Ingredients: 1 tablespoon sea salt; 12 tablespoon ground red pepper; 5 lbs rump roast; 12 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

11 ingredients

13 steps

Ingredients

1 tablespoon sea salt
12 tablespoon ground red pepper
5 lbs rump roast
12 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

Directions

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.