Lucy Markewicz wakes up yet another joint with a hint of spice and a spoonful of coffee

COFFEE POT ROAST

Serves 6-8

Ingredients:

60g ( cup) cake flour

2.5ml ( tsp) salt

2.5ml ( tsp) freshly ground black pepper

2.5kg beef chuck roast, trimmed of fat

60ml ( cup) oil

1 large onion, chopped

4 bay leaves

5ml (1 tsp) dried thyme

500ml (2 cups) water

500ml (2 cups) freshly brewed coffee

10ml (2 tsp) cornflour

30ml (2 tbsp) butter, chilled

60ml ( cup) whisky (optional)

Salt and freshly ground pepper, to taste

Method:

Combine the flour, salt and pepper. Dust the beef with the seasoned flour, shaking off any excess. Heat the oil in a large ovenproof roasting pan on the stovetop and brown the meat on all sides. Remove the roast and set aside. Add the onion to the pan and sauté until softened. Return the roast to the pan and add the bay leaves, thyme, water and coffee. Cover with foil or a lid and roast in the oven at 160°C for 3-3½ hours or until tender. Remove the meat, cover with foil and set aside.

To prepare the gravy, place the roasting pan on the stove and skim off excess fat. Add enough water to make about 2½ cups liquid. Make the cornflour into a paste with a little water, add to the gravy and cook, stirring, for about 5 minutes until smooth and thickened. Stir in the butter and whisky, if using, and season.

Slice the beef roast and return the slices to the gravy to warm through. Best served with noodles.