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I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Tuesday, April 21, 2009

Roaf Beast

My mother always said that I came out of the womb talking. I guess that I was blessed with the gift for gab at a very early age. Going by the stories that my family tell, I guess that I was forming complete sentences by my first year. Of course, as well versed as I seemed to be I always had a few words that I just could not pronounce correctly. The three words that stand out the most are; Hoppydoo (hospital), Comptydoo (comfortable) and my favorite Roaf Beast (roast beef). I actually have to stop and think before actually saying roast beef to this day or it will inevitably come out roaf beast.....oh heck, what's the difference any way you slice it or in this case say it, it still tastes good.

Coffee Roast Beef

3 - 5 lb. roast
2 cloves of Garlic
1 small Onion or scallion
1 cups of vinegar
2 cups of strong coffee
2 cups of water

Cut slits in roast, insert slivers of garlic and onion in slits. Put beef in bowl and pour vinegar over it. Refrigerate 24 to 48 hours. Pour vinegar off and brown in small amount of oil. Pour coffee and water over. Cook in heavy iron pot slowly for 6 hours. Do not season until 20 minutes before serving. Add salt and pepper only. Gravy may be thickened or left as is.

Photo/polard/flickr

4 comments:

~~louise~~ said...

I can't say I have ever heard of preparing Roast Beast this way. Quite intriguing. Okay, I'll admit, I always have a stash of leftover coffee in the freezer. Not quite sure why...I will be putting this recipe to the test!

Thanks for sharing the noshtalgia with a side of beef!

Julie said...

Enjoy, Louise

Yang said...

Hi, Julie! Longtime reader, first time commenter! This sounds fantastic! It's sauerbraten meets Virginian Red Eye Gravy, where they deglaze the pan with coffee after panfrying country ham.

Is this in a covered iron pan? I'm thinking of using my enameled cast iron casserole for this roast. What oven temp do you use? Alton Brown's pot roast recipe calls for 200 deg F, so I may go with that.

Julie said...

Thanks Yang, your enamel cast iron is fine and any thing that slow roasts for more than 4 hours should never be above 250 degrees.