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Perfect for the fall and winter, this heartwarming dish can feed a crowd. The coffee and spices enhance the taste and give off an inviting aroma.
2–3 teaspoons oil
1 – 1 and 1/2 teaspoons salt, divided
1/4 – 1/2 teaspoon pepper, divided
1 medium onion, halved and sliced
2 cups fresh mushrooms, quartered
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 and 1/2 cups brewed coffee
1 teaspoon chili powder, or to taste
1 (5-6 lb./2.5 kilo) roast (brisket or chuck calachel recommended)
5 medium carrots, cut into chunks
6 medium red potatoes, cut into wedges
3 tablespoons Gefen Cornstarch
1/4 cup cold water
Heat oil in a 6–8 quart pot. Sprinkle half the salt and half the pepper onto the meat. Brown the meat on all sides. Remove from pot and set aside.
Bring the mixture to a boil. Lower flame and let it cook for two and a half hours, until the meat is tender. Cool to room temperature.
Boil on a low flame for two to three minutes, until thickened. To serve, pour sauce over meat and vegetables.
In the same pot, sauté onion in the drippings for five minutes. Add mushrooms and garlic and sauté for a few minutes. Stir in coffee, chili powder, and remaining salt and pepper and mix. Add meat and coat it with sauce on all sides. Add carrots and potatoes.
Remove the meat and vegetables. Pour liquid into a small pot and bring to a boil. Dissolve cornstarch in water and add to the pot.
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Do you think I can make this in a slowcooker/crockpot?
yes
Great flavor Great flavor, instructions worked out perfectly. Glad I tried this!
It’s a really popular one Renee.