Courtesy Sorso Coffee Social
10 lb sirloin tip, whole
2 large onions
2 large carrots
2 celery stalks
2 cups freshly pulled high-quality espresso, cooled
1.5 tbsp brown sugar
1.5 tbsp smoked paprika
2 tbsp coarse salt
1.5 tbsp fresh ground pepper
4 bay leaves
6 cloves of garlic crushed
6-8 large tomatoes crushed
2 litres beef or vegetable stock
In a bowl, combine espresso, sugar, paprika, salt and pepper. Rub on sirloin tip.
Gently sear each side of the sirloin tip until lightly caramelized.
Rough chop carrots, celery and onions and place on the bottom of a large roasting pan, then add the sirloin tip on top.
Meanwhile, bring tomatoes, stock, garlic and bay leaves to a gentle simmer; pour over sirloin tip.
Cover and braise for 6-8 hours or until beef is fork-tender.
Strain and reserve liquids to make gravies and infuse flavours in other dishes.
Serve on toasted ciabatta with horseradish aioli, caramelized onions and Swiss cheese.