Recipes from Mexico :: Mexican Main Dishes Meat
This method of preparing a beef roast was often used by cowboys and ranch hands while out on the range. 1 (3 1/2 to 4 pound) boneless rump roast
2 Tbsp. canola (or other vegetable) oil
1 yellow onion, cut into quarters
4 cloves garlic, cut in half
1 Tbsp. tomato paste
2 c. med. strength black coffee
2 c. water
1 Tbsp. butter
1/2 c. red wine Preheat oven to 450 degrees fahrenheit. Using a sharp knife, make very small cuts in the roast and insert the garlic halves. Heat the oil in a heavy roasting pan or Dutch oven (cast iron works best) and sear the roast on every side. Add the onion quarters, tomato paste, coffee and water to the pan and bake for 1/2 an hour. Reduce the heat to 375 degrees fahrenheit and bake for 1 1/2 hours more or until the roast is done to taste. Remove the roast to a warm platter, let cool slightly and then slice. Stir the butter and wine into the pan juices and serve with the sliced roast. Serves 8 to 10.
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