Cullen's Cuban Beef Coffee Gravy Soup
1 lb boned rump roast
1/4 tsp salt
1/4 tsp coarsely ground black pepper
1 1/2 cup strong brewed coffee
1 cup no-salt-added beef broth
1/2 cup finely chopped onion
1/3 cup dry red wine
2 x garlic cloves minced
1 cup diced peeled taro root
OR
1 cup diced peeled potato
1 cup sliced mushrooms
1/4 cup whole pitted dates chopped
1 tbl capers
2 cup hot cooked long-grain rice
1/2 cup shredded chayote or yellow squash
Method :
Trim fat from beef, and cut into 1-inch cubes. Sprinkle with salt and pepper.
Heat a large saucepan over medium-high heat. Add beef, and cook 5 minutes or
until browned. Add coffee and next 4 ingredients (coffee through garlic), and
bring to a boil. Cover, reduce heat, and simmer 45 minutes.
Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and
simmer 20 minutes. Serve over rice; top with chayote.
Serving Size:1 1/4 cups stew, 1/2 cup rice, and 2 tablespoons chayote
Suggested Wine: Cabernet Sauvignon
NOTES : To make strong coffee, you can skip the brewing process by mixing a
tablespoon of instant espresso granules with 1 1/2 cups of hot water.