Espresso Meat[iato]

Swedes are mad about coffee, strong coffee. The Finns are the only ones drinking more than we are. Each Year the average Swede use approximately 10 kg coffee.

Coffee is an excellent flavour not only in desserts but in almost all beef stews. It gives the stews a nice body.

In this recipe I’ve braised prime beef for 4 hours in wine, stock and coffee beans. The beans give the sauce a wonderful richness and it goes well together with the sweet purée of celeriac and pears and with the chicory. The meat can be cooked a day in advance and then the dish takes less than 30 min to prepare. Good luck!

Prime rib with coffee touch, caramelized chicory, celeriac-pear purée and coffee foam.

The meat

  • 800 g Prime rib
  • ½ l Red Wine
  • 1,5 dl Port
  • 7 dl Veal stock
  • 1 dl Coffee beans (Arabica)
  • 3 Bay leaves
  • 1 Onion
  • 1 Potato
  • 1 clove of Garlic
  • 1 tbsp Tomato paste
  • 4 Pepper corns

Celeriac-Pear Purée

  • 500 g Celeriac
  • 1 large Williams Pear
  • 1 Onion
  • ½ l Chicken stock
  • 2 tbsp Butter
  • 1 dl Crème Fraîche
  • Salt and white pepper

Chicory

  • 2 Chicory
  • 2 tbsp Butter
  • 2 tbsp Sugar
  • 1 Orange, the juice
  • 1 dl Chicken stock
  • Salt

Coffee foam

  • 3 dl Milk
  • ½ dl Veal stock
  • 4 Coffee beans (Arabica)

Start with the meat. Fry the meat and the coffee beans in butter in a casserole. Add roughly chopped onion, garlic, potato and the tomato stock. Let fry for a couple of minutes, and then add wine, stock, pepper and bay leaves. Let it come to a boil and remove the foam. Let it simmer for approximately 4 hours.

When the meat tender is, take it out of the casserole and strain the broth. Let the broth come to a boil and reduce it to half the fluid. If you find the sauce to thin, use a thickener to get the preferred consistency.

Peel the celeriac and the pear and cut them in small pieces, chop the onion. Fry it all in butter and then add chicken stock. Let it boil until the vegetables/ fruits are done, approximately 15 minutes. Pour out the fluid, add crème fraîche and mix it to a smooth purée. Season it with salt and white pepper.

Caramelize the chicory in a heated frying pan with butter and sugar. Add orange juice and chicken stock after 2 minutes. Cook the chicory under a lid for about 5 minutes. Add salt.

Let milk, coffee beans and veal stock come to a boil. Let it then cool off.  Before serving, take out the coffee beans and make foam. We used our espresso machine but it also works with an electric mixer.

Cut the meat in 4 pieces, it is a bit tricky while the meat almost falls apart. Put the pieces in the sauce and heat them. Serve as shown in the picture with caramelized chicory, coffee foam and celeriac-Pear purée on the side.

Music: Listening to the German band Fantastischen Vier 4:99

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