BLACK BEEF ROAST

KEEP IN MIND

• Pot roasts and stew meats should simmer, never boil; the difference is tender, compact meat instead of dry and stringy meat.
• Resting meat in marinade helps to tenderize the meat as well as adding interesting and unusual flavors. Beer makes an excellent base for marinating beef, as does red wine. The temperature in cooking causes the alcohol to evaporate but you retain the subtle flavors that these beverages impart.
• Chuck is the best cut for beef stew. Avoid meat that is already cut up and labeled "stew meat." You are better off buying a boneless chuck roast and cutting it up yourself (watch for the sales). Make sure you cut off any connective tissue as well as fat. Your meat will be far more tender.

Black Beef Roast
4 pounds/top round or rump roast
1/2 medium-size onion, peeled and cut into slivers
2 cloves garlic, peeled and cut into slivers
1 cup apple-cider vinegar
1 tablespoon olive oil
3 cups strong brewed coffee

Trim any excess fat from meat, and using a long sharp knife, cut slits almost down to the bottom of the roast, but not all the way through. Insert slivers of onion and garlic into slits, pushing down well with your finger and o I filling up the slits. Place in a deep glass or stainless steel bowl. Pour vinegar over meat, making sure it runs down into the slits. Cover and place in the refrigerator for 24 to 48 hours. Drain, discarding vinegar.
Heat oil in heavy-bottom Dutch oven or small heavy roasting pan with a light-fitting lid over moderately high - heat. Brown meat until nearly burned on all sides (this is important if you want great tasting gravy) Pour coffee and 1 cup water over top. Cover tightly and bring to a boil. As soon as liquid reaches a boil, immediately reduce heat to simmer and cook slowly for 4 to 4-1/2 hours, turning roast over halfway through cooking time. If heat is low enough (although it must be simmering) and lid is heavy enough, you should be left with lots
of delicious dark gravy in the pan. Makes 6 servings ..
NOTE: If you like the gravy more saucelike, remove the meat from the pot and keep warm. Dissolve 2 to 3 teaspoons cornstarch in 1/2 cup red wine or beef broth. Add to the liquid in the pot. Bring to a boil and boil for 2 to 3 minutes. Add a pinch of salt and pepper. (