What you need:
- 1.5 lb grass-fed stewing beef
- 1 tbsp. arrowroot starch
- sea salt + black pepper
- 2 tbsp. coconut oil or ghee
- 1 Vidalia onion, chopped
- 4 large carrots, chopped
- 2 large celery stalks, chopped
- 2 cloves garlic, minced
- 1 c. Station Cold Brew coffee concentrate
- 2 c. beef broth
- 1 tbsp. dried oregano
- 2 dry bay leaves
- 1 large sweet potato, cut into 1-inch pieces
- 4 small Yukon gold potatoes, cut into 1-inch pieces
- 1 tbsp. organic cornstarch (optional)
- Cut the beef into pieces and dry them using a paper towel. Place pieces of beef in a large resealable plastic bag. Add arrowroot startch to the bag and a generous pinch of sea salt + freshly ground black pepper. Seal the bag and shake it until the beef is evenly coated with the starch.
- In a large soup pot, heat the coconut oil on medium-high heat. Once hot, add the pieces of beef and sear to seal in the juices. Cook beef until browned on all sides. About 8 minutes. Transfer to a plate.
- Reduce heat to medium. Add the onions, carrots, celery and garlic to the pot. Cook, stirring frequently to scrape the brown bits from the bottom of the pot and until the onions start to soften. About 5 minutes.
- Stir in the beef, coffee, broth, oregano and bay leaves. Bring to a boil then simmer on low, covered for about 1.5 hours.
- Add the potatoes and continue to simmer for another 30 minutes or until the potatoes are fork tender.
- If you find that there is still quite a bit of liquid left in the pot, mix 1 tbsp organic cornstarch with 2 tbsp water until starch is dissolved. Add to the pot and stir well to help thicken the broth and make more of a sauce.
Coffee Marinated Bison Short Ribs
- 4 cups water
- 3 cups chilled strong brewed coffee
- 1/2 cup coarse kosher salt
- 3 tablespoons plus 2 teaspoons (packed) dark brown sugar
- 1/4 cup pure maple syrup
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons plus 1 teaspoon Worcestershire sauce
- 2 cups ice cubes
- 4 pounds bison (often labeled buffalo) short ribs, cut between ribs to separate
- 1/4 cup chopped bacon (about 1 1/2 ounces)
- 2 cups chopped onions
- 1/2 cup chopped shallots
- 6 garlic cloves, chopped
- 1 small jalapeño chile, seeded, chopped
- 1 cup strong brewed coffee
- 1 cup low-salt chicken broth
- 1/4 cup chili sauce (such as Heinz) or ketchup
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
1. Stir 4 cups water, coffee, 1/2 cup coarse salt, and sugar in large bowl until salt and sugar dissolve. Add syrup and next 3 ingredients; stir until ice melts. Add ribs. Place plate atop ribs to keep submerged. Cover and chill 4 to 6 hours. Drain ribs; discard marinade. DO AHEAD: Drained ribs can be made 2 days ahead. Cover and chill.
2. Preheat oven to 325°F. Sauté bacon in heavy large wide ovenproof pot over medium heat until beginning to brown.
Using slotted spoon, transfer bacon to plate. Increase heat to medium-high. Sprinkle ribs with salt and pepper. Working in batches, cook ribs until browned on all sides, about 7 minutes per batch.
Transfer to large plate. Add onions, shallots, garlic, and jalapeño to pot. Reduce heat to medium, cover, and cook until vegetables are soft, stirring occasionally, about 10 minutes.
Add coffee and broth; stir, scraping up browned bits. Add chili sauce and all remaining ingredients; bring to boil. Add bacon and ribs, cover, and transfer to oven. Braise until meat is tender, about 2 hours 15 minutes.
3. Transfer ribs to plate; tent with foil to keep warm. Spoon fat from surface of sauce. Boil sauce until reduced to 2 cups, about 5 minutes. Pour sauce over ribs
Bad Ass Coffee BLT
Makes 8 pieces of bacon
(or enough for 4 sandwiches)
For the Bacon:
- 8 slices uncooked bacon
- 1/4 teaspoon chili powder
- 2 tablespoons packed brown sugar
- 2 tablespoons molasses
- 4 tablespoon concentrate
For the Sandwich:
- Fresh baby spinach leaves
- Crusty, toasted bread
- Heirloom tomatoes
Lay cascading bacon slices atop one another so that the fat is on top. Place bacon on top of a piece of plastic wrap or brown butcher paper.
In a small bowl, stir together the concentrate, chili powder, brown sugar, molasses, and water. Spread the mixture on top of the bacon slices, pressing with the back of a spoon. Wrap the bacon and coffee in the plastic wrap or butcher paper and place in the fridge. You may want to put the mixture in a large sealable back to prevent any leaking. Let sit for 2 hours of overnight.
When ready to bake, place a rack in the center of the oven and preheat oven to 375 degrees F. Line a baking sheet with parchment paper and pay separate bacon slices on the paper in a single layer.
Bake until browned and crisp, 14 to 17 minutes, or until bacon has reached your desired crispiness. Remove from the oven, allow to drain on a piece of paper towel and assemble the sandwich.
Spread mayonnaise on both sides of bread, lay tomato, spinach and bacon on top of each other and serve immediately.