Recipe by James Craig
This recipe was printed in the "Cooking Light" magazine.
Top Review by Annacia
When I came across this recipe I found it an intriguing mix of ingredients. I'm so glad that I decided to try it it's delicious. Having said that I didn't go exactly by the recipe and my changes were as follows: no wine as we don't care for it, I used the potato and subbed chopped raisins for the dates as dates are very expensive here, lastly I didn't have the chayote or squash so did without. Still the result was a very pleasant meal that even my super picky DH enjoyed. Don't be afraid if this, it's great! Made for Comfort Cafe, Jan '10.
- 453.59 g boned rump roast
- 1.23 ml salt
- 1.23 ml fresh coarse ground black pepper
- 354.88 ml strong brewed coffee
- 236.59 ml no-salt-added beef broth
- 118.29 ml finely chopped onion
- 78.07 ml dry red wine
- 2 clove garlic, minced
- 236.59 ml taro root or 236.59 ml potato
- 236.59 ml sliced mushrooms
- 59.14 ml whole pitted dates, chopped
- 14.79 ml capers
- 473.18 ml hot cooked long-grain rice
- 118.29 ml shredded chayotes or 118.29 ml yellow squash
Directions See How It's Made
- Trim fat from beef and cut into 1 inch cubes.
- Sprinkle with salt and pepper.
- Heat a large saucepan over medium high heat.
- Add beef and cook 5 minutes or until browned.
- Add coffee and next 4 ingredients (coffee through garlic) and bring to a boil.
- Cover and reduce heat and simmer 45 minutes.
- Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
- Serve over rice; top with chayote.