Using espresso coffee makes a most rich sauce and delicious flavor.
1 boneless beef rump roast, at least 3 to 4 pounds
1 ¼ teaspoon salt
¾ teaspoon pepper
2 tablespoons olive oil
2 cups chopped onion
1 garlic clove, minced
2 teaspoons fresh thyme leaves
or ½ teaspoon dried
1 cup brewed espresso coffee
½ cup dry red wine
Trim excess fat from roast. Season with ¾ teaspoons salt and ¼ teaspoon pepper.
Heat oil in a Dutch oven over medium high heat. Add meat and cook, turning every 10 minutes, or until evenly browned all over. Add onion, garlic, thyme, espresso, wine, and remaining ½ teaspoon salt and ½ teaspoon pepper. Bring to a boil, reduce heat to low, cover, and simmer 2 ½ to 3 hours, turning several times, until meat is fork-tender.
Remove meat from Dutch oven. Skim fat off pan juices and strain into a warmed gravy boat. Carve meat into thin slices. Serve with pan juices. The pan juices are also great over mashed potatoes. Serves six.
