Beef Espresso

Ingredients

• 1 tablespoon sea salt
• 1/2 tablespoon ground red pepper
• 5 lbs rump roast
• 1/2 cup butter
• 2 tablespoons olive oil
• 2 large vidalia onions, sliced
• 3 garlic cloves, crushed
• 1 tablespoon white sugar
• 1 tablespoon brown sugar
• 1 cup strong espresso
• 1 cup dry red wine

Directions

1. 1

   Preheat oven to 300°F.

2. 2

   In a large, lidded, oven-safe stockpot, over low heat, melt the butter. Add the corn oil and stir to mix.

3. 3

   Add sliced onions, and cook for 30 minutes, stirring to avoid burning as necessary. While onions are cooking, rub the salt and pepper over the roast.

4. 4

   Remove onions to a bowl. Turn heat to medium, brown roast in the stockpot, turning about every five minutes to brown all sides.

5. 5

   Add wine, cook for five minutes.

6. 6

   Stir sugars into coffee, add to stockpot. Return onions to stockpot.

7. 7

   Cover stockpot, place in oven for 4 hours.

8. 8

   Let sit for 10-15 minutes before slicing. Serve with the sauce and onions.