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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. chuck eye (roast, cut into 1 ½ inch cubes)
- dry rub (consisting of:)
- 1/4 tsp. ground white pepper (black is also fine)
- 1/4 tsp. ground coriander
- 1/8 tsp. ground allspice
- 1/2 tsp. kosher salt
- olive oil (or Grapeseed, or bacon fat for browning)
- 1 onion (medium, coarsely chopped)
- 4 cloves garlic (coarsely chopped)
- 2 Tbsp. tomato paste
- 1 1/4 cups decaf coffee (strong, 1 cup for braising, ¼ cup for finishing)
- 3/4 cup red wine (I use a Burgundy or Cotes du Rhone for this.)
- 2 bay leaves
- 3 inches celery (2 pieces)
- 1 pinch red pepper flakes (or to taste, optional)
- 1/2 cup rich chicken stock (reduce ordinary stock, if necessary)
- 3 carrots (medium, peeled and cut into 1” slices)
- 1 Tbsp. sweet butter
- 1 Tbsp. flour
- 1/2 cup chopped parsley (coarsely)
- juice (of 2 limes)
- salt
- pepper (to taste)
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NutritionView More
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620Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories620Calories from Fat350 |
| % DAILY VALUE |
| Total Fat39g60% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol120mg40% |
| Sodium750mg31% |
| Potassium1090mg31% |
| Protein36g |
| Calories from Fat350 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber3g12% |
| Sugars10g |
| Vitamin A170% |
| Vitamin C60% |
| Calcium10% |
| Iron30% |
* 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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