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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Black Beef Roast Recipe

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This recipe for Black Beef Roast is from Grandma's Recipes and Reflections, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pounds top round or rump roast
1/2 medium size onion, peeled and cut into slivers
2 cloves garlic, peeled and cut into slivers
1 cup apple cider vinegar
1 T olive oil
3 cups strong brewed coffee
Directions:
Directions:
Trim off excess fat and, using a sharp knife, cut slits almost down to the bottom of the roast - but not all the way through. Insert slivers of onion and garlic into slits; pushing down well with your finger and filling up the slits.
Place in a deep glass or stainless steel bowl. Pour vinegar over meat, making sure it runs down into the slits. Cover and place in the refrigerator for 24 to 48 hours. Drain, discarding vinegar.. Heat oil in heavy-bottom Dutch oven or small heavy roasting pan with a tight fitting lid over moderately high heat. Brown meat until nearly burned on all sides [this is important if you wany great tasting gravy].
Pour coffee and 1 cup water over top. Cover tightly and bring to a boil. As soon as liquid reaches a boil, immediately reduce heat to simmer and cook slowly for 4 to 4½ hours, turning roast over halfway through cooking time. If heat is low enough and lid is heavy enough, you should be left with lots of delicious dark gravy in the pan.
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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