Guinness & Coffee Shredded Beef
Coffee and Guinness, individually they provide most people with a certain level of joy. Coffee, with its caffeine and bold smooth taste, is best served warm and in the morning for that “pick me up” that we are always looking for. Guinness, with that nitrous pump, provides that creaminess that we often crave to help get through the long days and nights. Both beverages have bold flavors that pair well together and give off hints of chocolate and cocoa. That is why I have paired them together to bring this amazing Guinness beef roast. Who knew there was a coffee sauce for beef?
Now, this is the recipe just for how to braise the beef, it can then be transformed and put into multiple recipes. I have intentions of utilizing it in a Shepherd’s pie.
Using Thermodyne for Maximum Tenderness
Braising is a two-step process, first you must sear off the meat- I prefer to use my American Steam Griddle for larger jobs, but a simple sauté will suffice in most situations. After you have seared off your meat, you want to cook it low and slow for hours- for that I prefer to use a slow cook and hold oven. With its gentle conduction heat, it is a sure-fire way to create the best texture profile possible.
Guinness Beef Recipe:
8 lbs. Top round, trimmed and cut into 1 lbs. pieces
1 C. All Purpose Flour
4 Tbl. Salt
2 Tbl. Black Pepper
1 Tbl. Onion Powder
2 Tbl. Garlic Powder
1 Tbl. Cornmeal
1 Pint Guinness
1 C. Strong Black Coffee
4 C. Beef Broth
2 Ea. White onion, Large Dice
½ Ea. Celery bunch, Large Chop
8 Ea. Baby Carrots
1 Ea. Bay Leaf
4 Ea. Peppercorns
1 Sprig Rosemary
1 Sprig Thyme
3 Sprig Parsley
- Combine the flour, seasonings and cornmeal in a bowl.
- Preheat American Griddle to 365° and preheat Thermodyne to 230°.
- Dredge the meat in the flour and sear off on oiled griddle.
- Allow it to form a crust on all sides.
- Once the meat has formed a nice crust, transfer it to a Cambro pan.
- Pour in the beer, coffee, broth, vegetables and herbs.
- Cover tightly with plastic wrap and place in Thermodyne oven.
- Cook in oven for 8 hours or until beef is tender and will easily shred.
- Remove meat from pan.
- Turn Thermodyne oven down to 180° and allow the broth and vegetables to simmer for another 24 hours leaving you with a delightful broth to pair with your beef.
This Guinness Sauce recipe is intended to be a starting point for mainly great dishes but can also just be served on a bun for a simple beef sandwich with Jus.