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2 cups coffee ; strong
4 pounds eye of round roast
1 cup wine vinegar ; red
3 cloves garlic ; peeled and quartered
2 tablespoons olive oil
2 cups water
Submitted by grillman
Round eye roast braised in coffee.
Original recipe serves 6
½ 2x 3x Reset
Ingredients (serves 6)
Directions
Cut 12 slits in the roast and insert a piece of garlic into each slit. Place roast in a non-metallic bowl and pour vinegar over meat. Cover with plastic wrap and refrigerate for 24 hours, turning occasionally. Remove from bowl and pat the roast dry.
Preheat oven to 300F (150C). Heat oil in a Dutch oven, and brown the roast on all sides. Pour coffee over meat, and add the water. Cover, and bring to a boil on a stove. Remove from the stove and place in the oven. Cook for 3 hours at 300F (150C).
Preheat oven to 300F (150C). Heat oil in a Dutch oven, and brown the roast on all sides. Pour coffee over meat, and add the water. Cover, and bring to a boil on a stove. Remove from the stove and place in the oven. Cook for 3 hours at 300F (150C).
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