This slow cooked shredded beef is simmered in an updated red eye gravy. Delicious! From RestlessChipotle.com
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Slow Cooked Beef with Red Eye Gravy Community Coffee Aug 22

Super tender, this slow cooked shredded beef in red eye gravy is a little spicy, a little sweet, and very yummy. Use it in buns, tortillas, or spooned over rice, mashed potatoes, or grits!
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8 to 10 servings
Author Marye

Ingredients

  • 3 dried ancho chiles
  • 2 tablespoons avocado oil or other high smoke point oil
  • 3 pounds rump roast
  • 2-1/2 teaspoons Kosher salt
  • 2 teaspoons garlic powder
  • 1-1/2 teaspoons coarsely ground black pepper
  • 1/2 teaspoon smoked paprika
  • 4 tablespoons Dark Roast Community Coffee or 1-1/2 cups brewed double strength, ground
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1 medium onion sliced
  • 2 in fresh limes cut 4 wedges each

Instructions

  • Remove the seeds and stems from the ancho chiles and rinse.
  • Add the chiles to a bowl and cover with 1 cup simmering water.
  • Set aside for 20 minutes.
  • Meanwhile heat the avocado oil in a heavy skillet. Cast iron is best.
  • While the oil is heating trim any hard fat and silver skin from the roast with a sharp knife.
  • Mix the salt, garlic powder, pepper, and smoked paprika.
  • Rub the seasoning mixture over all surfaces of the meat.
  • Brown the meat on all sides in the hot oil.
  • Remove from the pan.
  • Quickly add 1 cup of the coffee into the pan and use a wooden spoon to scrape up anything sticking to the pan.
  • Turn the heat off and add the remaining 1/2 cup of coffee, honey, and lime juice.
  • Let the pan sit for a few minutes.
  • Drain the water from the ancho chiles. They should be very soft.
  • Rinse them quickly and add to a blender container with the coffee mixture.
  • Pulse until smooth - the mixture will be very thick. Almost like a paste.
  • Add the sliced onion to the bottom of a slow cooker.
  • Place the browned meat on top of it.
  • Spoon the ancho-coffee sauce over the meat, using the spoon to cover it completely.
  • Cook on low heat for 8 to 10 hours.
  • About 30 minutes before serving use two forks to shred the meat, mixing it into the gravy that has formed.
  • Cover and continue to cook for 30 minutes or until ready to serve.
  • Serve on slider buns or warm tortillas with a wedge of lime to squeeze over the top.