(For a slow-cooker variation, see below.)
Heat 2 teaspoons oil in a Dutch oven or soup pot over medium-high heat.
Transfer to a plate.
Add the remaining 2 teaspoons oil to the pot.
Add garlic and thyme; cook, stirring, for 1 minute.
Stir in coffee and vinegar; bring to a simmer.
Return the beef to the pot and spoon some onions over it.
Cover and transfer to the oven.
Braise the beef in the oven until fork-tender but not falling apart, 2 1/2 to 3 hours.
Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.
Meanwhile, skim fat from the braising liquid; bring to a boil over medium-high heat.
Add the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute.
Carve the beef and serve with gravy.
Slow-Cooker Variation:
In Step 2, transfer the browned beef to a slow cooker.
In Step 3, use just 1/2 cup coffee.
Add the onion mixture to the slow cooker.
In Step 5, pour the liquid into a medium saucepan and continue as directed.
Reheat meat slices and sauce, covered, in the oven, microwave or on the stovetop.
You will find pockets of fat as you carve it, but they are easy to remove.
For easy cleanup, try a slow-cooker liner.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
