Started using a little bit of coffee in my braised short ribs and it was a total surprise

I was messing around with a new short rib recipe for the fall menu and decided to add a cup of leftover cold brew from the morning service. I figured it would just add some bitterness, but after the 3 hour braise, the flavor was completely different. The coffee didn't taste like coffee at all, it just made the beef taste deeper and richer, like it pulled out more of the meaty flavor. The sauce got this incredible dark color and a really smooth finish, not bitter at all. I served it to my crew and they kept asking what the 'secret' was, lmao. I've used wine and beer before, but this was a first. Has anyone else experimented with coffee in savory braises, and what cuts did you use it on?

3 comments

3 Comments

ruby4501mo ago

Oh nice, that's a solid trick. I use a shot of espresso in my chili and it does the same thing, just rounds out the flavor. Works great with pork shoulder too.

ryanburns1mo ago

Nice! @ruby450, I do that with my beef stew.

drewsullivan19d ago

Ground coffee works too if you don't have espresso handy. Just stir a tablespoon into the pot before you simmer it. Cuts through the fat and adds a nice depth without making it taste like coffee.