Brazilian chuck roast PDF Print E-mail

Brazilian Chuck Roast

2 tablespoons vegetable oil
1 (3 pound) boneless beef chuck roast, trimmed
1 1/2 cups strong coffee
1 clove garlic, peeled and minced
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
1/2 teaspoon dried leaf thyme
1 onion, peeled and sliced thick
4 small potatoes, unpeeled and cut into quarters
2 tablespoons all-purpose flour mixed with 1 tablespoon water

Heat oil in a heavy, 4-quart saucepan. Add chuck roast; brown on all sides. Add coffee, garlic, salt, pepper and thyme. Arrange onion slices on top of meat. Cook over high heat until boiling, stirring occasionally. Reduce heat to low and cook, covered, 1 hour.

Add potatoes; continue to cook until meat and potatoes are tender. Remove meat and vegetables from pan juices; keep warm.

Blend flour with water to dissolve flour; stir into pan juices. Cook over medium-high heat until thickened, stirring constantly.

Slice meat and serve with pan gravy and vegetables.

< Prev   Next >
 

Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

95049.jpg
  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
Joomla 1.5 Templates by Joomlashack