Method

Preheat oven to 300°F.

Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch oven or heavy-bottomed soup pot over medium-high heat. Put in beef and sear, turning from time to time, until well browned on all sides, 5 to 7 minutes. Transfer with a slotted spoon to a plate.

When all meat is cooked put the remaining 2 teaspoons oil into pot. Reduce heat to medium, and stir in onions. Saute, stirring, until softened and just turning gold, but not brown, about 5 to 7 minutes. Stir in garlic and thyme and cook, continuing to stir, for 1 minute. Pour in coffee and vinegar. Bring to a simmer.

Return beef to the pot and spoon some onions over it. Cover and transfer to preheated oven. Cook until fork-tender but not falling apart, 2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and let rest for about 10 minutes.

While beef is resting, skim fat from the braising liquid.  Bring liquid to almost boiling over medium-high heat. Using a whisk, stir in the cornstarch mixture and cook, whisking, until the gravy thickens slightly, about 1 minute. Taste for seasoning and adjust if necessary.  Carve the beef and serve with gravy.

Contributor: Wayne Gregory

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