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Recipes

Name: Coffee-Braised Roast Beef
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 10
Ingredients: 0 1 cup cider vinegar.; 0 4 garlic cloves, crushed, divided.; 0 1 boneless beef chuck roast (4 to 5 pounds), trimmed.; 0 2 teaspoons salt.; 0 1 teaspoon pepper.; 0 1 cup strong brewed coffee.; 0 1 cup beef broth.; 0 1 medium onion, sliced.; 0 3 tablespoons cornstarch.; 0 1/4 cup cold water.

Are you a coffee lover who often finds yourself with leftover coffee? Don't let it go to waste! There are plenty of creative and practical ways to make use of that extra java. On this page, we'll explore some interesting ideas for repurposing leftover coffee that will leave you feeling both satisfied and resourceful.

[[ recipeID=recipe-8ln5yvs2h, title=Coffee-Braised Roast Beef ]]

[[ recipeID=recipe-8ln6043bh, title=Beefy Sweet Potato Soup ]]

[[ recipeID=recipe-8ln5ycrw5, title=Coconut Fudge Cake ]]

Coffee-Braised Roast Beef

The meat is quick and flavorful, so it's a nice welcome home after a long day of work. The coffee adds an intriguing flavor to the roast, and the juices can be thickened for a delicious gravy.

Servings: 10

Keywords: Coffee, Roast Beef

Prep Time: 10 mins
Cook Time: 6 hours 0 mins
Total Time: 6 hours 10 mins

Ingredients

Instructions

Ingredients

1 cup cider vinegar.
4 garlic cloves, crushed, divided.
1 boneless beef chuck roast (4 to 5 pounds), trimmed.
2 teaspoons salt.
1 teaspoon pepper.
1 cup strong brewed coffee.
1 cup beef broth.
1 medium onion, sliced.
3 tablespoons cornstarch.
1/4 cup cold water.

Instructions

1. In a large shallow dish, combine vinegar and 2 garlic cloves. Add roast; turn to coat. Cover and refrigerate overnight, turning occasionally.
2. Drain roast, discarding marinade. Pat roast dry; sprinkle with salt and pepper. Place roast in a 5- or 6-qt. slow cooker; add coffee, broth, onion and remaining 2 cloves garlic. Cook, covered, on low until meat is tender, 6-7 hours.
3. Remove roast and keep warm. Strain cooking juices, discarding onion and garlic; skim fat. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, about 30 minutes. Slice roast; serve with mashed potatoes and gravy.

Amount Per Serving
Calories 324
% Daily Value*
Total Fat 17g		26%
Saturated Fat 7g		35%
Trans Fat 0g
Sodium 636mg		26%
Total Carbohydrate 3g		1%
Dietary Fiber 0g		0%
Sugars 0g
Protein 36g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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Ingredients

Instructions

Ingredients

1/4 cup olive oil, divided
2 pounds beef sirloin tip roast, cut into 1/2-inch cubes
2 teaspoons kosher salt
1 teaspoon coarsely ground pepper
2 cups finely chopped sweet onion
2 medium sweet potatoes, cut into 1-inch pieces
2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained
3 fresh thyme sprigs
2 fresh rosemary sprigs
1 carton (32 ounces) beef broth
4 cups fresh green beans, trimmed and cut into 2-inch pieces
2 cups (about 10 ounces) frozen corn
2 ounces bittersweet chocolate, chopped
3 tablespoons strong brewed coffee
Additional salt and pepper, optional

Instructions

1. In a Dutch oven or stockpot, heat 2 tablespoons oil over medium-high heat. Season beef with salt and pepper; brown in batches, adding oil as needed. Remove with a slotted spoon. Add onion and sweet potatoes to pan. Cook, stirring occasionally, until onion is translucent and light golden brown.
2, Meanwhile, puree tomatoes and their juices in a blender or food processor. Place thyme and rosemary on a double thickness of cheesecloth. Gather corners of cloth to enclose herbs; tie securely with string.
3. Return beef to pan; add herb bag, tomatoes and broth. Bring to a boil. Reduce heat; simmer, covered, until meat and potatoes are almost tender, about 20 minutes. Add green beans. Cook until meat, potatoes and green beans are tender, about 20 more minutes.
4. Add corn, chocolate and coffee, stirring until well blended. Discard herb bag. If desired, season with salt and pepper to taste.

Amount Per Serving
Calories 260
% Daily Value*
Total Fat 10g		15%
Saturated Fat 3g		15%
Trans Fat 0g
Sodium 792mg		33%
Total Carbohydrate 22g		7%
Dietary Fiber 4g		16%
Sugars g
Protein 19g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Coconut Fudge Cake

What do you do with left over coffee and coffee grounds? Make a delicious dessert

Servings: 16 Slice

Keywords: Chocolate, Cake, Coffee

Prep Time: 40 mins
Cook Time: 1 hours 0 mins
Total Time: 1 hours 40 mins

Ingredients

Instructions

Ingredients

1 cup buttermilk
1 cup canola oil
1 cup brewed coffee, chilled
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
2 cups sugar
3/4 cup baking cocoa
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
1/2 cup chopped pecans

FILLING:

2 tablespoons all-purpose flour, divided
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup sweetened shredded coconut

chocolate glaze:

1 cup confectioners' sugar
3 tablespoons baking cocoa
2 to 3 tablespoons hot water
2 tablespoons butter, melted
2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine buttermilk, oil, coffee, eggs and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to buttermilk mixture, beating just until combined. Fold in pecans.
2. Pour half of the batter into prepared pan; sprinkle with 1 tablespoon flour. In a small bowl, beat cream cheese, sugar, egg and vanilla until smooth. Toss chocolate chips and coconut with remaining 1 tablespoon flour; fold into cream cheese mixture. Spoon over batter to within 1/2 in. of edges; top with remaining batter.
3. Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 20-25 minutes before removing from pan to a wire rack to cool completely.
4. In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.

Amount Per Serving
Calories 540
% Daily Value*
Total Fat 29g		44%
Saturated Fat 8g		40%
Trans Fat 0g
Sodium 508mg		21%
Total Carbohydrate 68g		22%
Dietary Fiber 3g		12%
Sugars 44g
Protein 7g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

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Recipes

Coffee-Braised Roast Beef

Ingredients

Instructions

Ingredients

Instructions

Nutrition Facts

Beefy Sweet Potato Soup

Ingredients

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Nutrition Facts

Coconut Fudge Cake

Ingredients

Instructions

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FILLING:

chocolate glaze:

Instructions

Nutrition Facts

Language

Recipes

Coffee-Braised Roast Beef

Ingredients

Instructions

Ingredients

Instructions

Beefy Sweet Potato Soup

Ingredients

Instructions

Ingredients

Instructions

Coconut Fudge Cake

Ingredients

Instructions

Ingredients

FILLING:

chocolate glaze:

Instructions