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Coffee as a braising liquid
Posted on 8/20/19 at 1:32 pm
Posted on 8/20/19 at 1:32 pm
Have been reading about this and tried it last night with great results. Had a chuck roast I wanted to use for tacos. Seasoned with chipotle mix, hard seared in heavy pan. Deglazed pan with coffee, added onions, garlic and about 1/2 cup of salsa. 3 hrs in low oven, then shredded for tacos. Texture and flavor were on point.
5
Posted on 8/20/19 at 1:35 pm to txtigersw
It's fine as an accent, as you used it to deglaze the pan. But the onions and salsa added a fair bit of moisture as well. I'd hesitate to use, like 3 cups of coffee, for the sole liquid in very wet braise as it can become quite bitter as it concentrates (depending on the coffee)
Posted on 8/20/19 at 1:47 pm to txtigersw
For tacos, I have had success using dark beer such as Shiner Bock or Dos Equis Amber. Never tried coffee.
Posted on 8/20/19 at 1:47 pm to txtigersw
I've only used coffee/grounds as part of a marinade, but I bet that is good if it's not bitter like the reply above. I'm sure a light roast coffee would be really good in a fruit reduction on top of duck, steak, etc because it wouldn't be as bitter as a darker coffee.
Posted on 8/20/19 at 3:53 pm to Poule Deau Gravy
Probably only used about 2/3 cup coffee and about an equal amount of salsa. No bitter taste detected
Posted on 8/20/19 at 4:01 pm to txtigersw
I've had red eye gravy most saturdays my entire life, but I've never braised a dish with coffee. I'd assume it's a similar taste, after all it's deglazing with coffee and cooking down and combining with fat.
Posted on 8/21/19 at 9:45 pm to txtigersw
I like dusting rib eyes with fresh coffee grounds before searing. A great flavor combination.
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