In a pot or pan or cauldron approximately 15 cm deep, we will cook our roast.
Bring our cauldron to high heat, add the oil and brown sugar. Once it starts to caramelize, add the meat without moving it, as moving it will prevent it from sealing and it will start to release its juices. We will only move it when each side is well browned and dark. After browning everything, we will add the onions and the rest of the liquid ingredients, enough to cover.
Every half hour we will check to see if it is softening by poking it with a fork. Once this happens, we will remove our roast with a fork and place it on a platter to cool for approximately 15 minutes. Then we will proceed to cut it into thin slices. Meanwhile, we will continue cooking the sauce, which should have reduced to half its volume. We will mix the cornstarch with cold water and add it while stirring constantly. We will adjust the salt and turn off the heat once it thickens.
On a nice platter or tray, we will place our slices of roasted meat in a straight line in Coffee sauce and drizzle with our sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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