Fans of Mexican cuisine will love this recipe, crafted by the celebrated chef of Montreal’s Grumman ‘78 restaurant. The star ingredient that makes all the difference? Van Houtte® Original House Blend coffee. Buy it online or in stores.
Preheat oven to 325°F.
Brown beef cubes in a Dutch oven or large oven-safe pan with a little vegetable oil. Set aside in a bowl for later.
In the same pan, sautée onions and garlic in vegetable oil. Once translucent, add tomato paste, ancho pepper paste, spices, salt, cocoa, flour, coffee, beer and black beans. Mix well scraping the bottom of pan to get all the bits off the bottom. Add the beef back to the pan. Mix and add water until almost covered (leave about ½” of meat mixture uncovered).
Cover and bake for 3 hours.
Once meat is tender, remove from oven and add honey and lime juice. Let stand 30 minutes covered.
Serve with tortillas and guacamole.
*Heat 1 cup of water. Add 6 dried ancho peppers with seeds and stem removed and bake for 10 minutes at 300°F. Soak for 30 minutes, then mix in blender to make a purée.
- 1.3 lb. (600 g) beef cubes
- Vegetable oil
- 2 yellow onions, minced
- 4 cloves garlic, chopped
- 2 tsp tomato paste
- 1 tbsp. ancho pepper paste*
- 1 tsp. ground black pepper
- 1 tsp. ground coriander seeds
- 2 tbsp. salt
- 1 tsp. cocoa
- 1 tbsp. all-purpose flour
- 1 tsp. Van Houtte® Original House Blend ground coffee
- 2/3 cup black beer
- ½ cup dry black beans – presoak beans for 12 hours in water and drain before use
- 2 tbsp. honey
- ¼ cup lime juice
Chef Sébastien Harrison-Cloutier
This Elliot Lake, Ontario native has made a name for himself working in some of Quebec’s top establishments, including Le Continental and Pas d’cochon dans mon salon. Today, he leads the kitchen at beloved Montreal restaurant, Grumman ’78, where he adapts his menu to the seasons and showcases the best produce Quebec has to offer.