Braised Beef with Tomatoes

This Coffee Recipe Is Perfect to Prepare on a Sunday Afternoon


A comfort food classic is paired with a modern tomato confit that is seasoned with finely ground coffee, thyme and parsley. This recipe is perfect to prepare on a Sunday afternoon as the warm aromas fill your home and then made complete with a hearty dinner with friends and family. Serve the pot roast with mashed potatoes or a creamy polenta and then some steamed or green beans. Use any leftovers for a roast beef sandwich for a satisfying lunch on Monday morning.

braised beef tomatoes step 01


braised beef tomatoes step 02
  1. Preheat the oven to 325°F / 165°C.
  2. Season generously the meat with salt and freshly ground black pepper.
  3. In a large oven-safe cooking pot, heat in a mix of butter and vegetable oil over medium-high heat, and brown the meat for about 6-7 minutes on each side.
  4. Remove the meat and brown the onion wedges for about 2 minutes on each side.
  5. Moisten with the table wine and tomato juice. Set the tomatoes aside.
  6. Place the meat in the liquid, add the rosemary and garlic, cover and cook in the oven for 3 hours.
  7. Cut the tomatoes in half lengthwise and place them along with the thyme sprigs on a cooking sheet lined with wax paper.
  8. Sprinkle with ground coffee, sugar (1 tsp), salt (1 tsp), and olive oil.
  9. Cook the tomatoes in the oven for 1h30, and then set aside at room temperature.
  10. When the meat is well done, taste and season again, and add the candied tomatoes.

© Van Houtte. All Rights Reserved 2016