Roast Beef
Photo: adactio (CC BY 2.0)
A sirloin tip roast braised in a coffee-and-beef-broth liquid, then served sliced with a gravy made from the pan drippings.
Directions
- In Dutch oven brown beef on all sides in oil, remove set aside add garlic and onion, saute 5 minutes. Add coffee, 2 cups water, bouillon, salt and pepper, basil. Return meat, bring to boil, then simmer covered 2 1/2 hours or until done. Remove meat, mix flour and 1/2 cup water, whisk into drippings until thickened, slice cut roast, pour gravy over and serve.
- In a Dutch oven, brown the sirloin tip roast on all sides in the 2 tablespoons vegetable oil. Remove the meat and set it aside.
- Add the minced garlic and chopped onion; saute for 5 minutes.
- Add the coffee, 2 cups of the water, the beef bouillon cubes, salt and pepper, and basil.
- Return the meat to the pot. Bring to a boil, then cover and simmer for 2 1/2 hours or until done.
- Remove the meat. Mix the flour with the remaining 1/2 cup water and whisk into the drippings until thickened.
- Slice the roast, pour the gravy over, and serve.
Goes well with
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