NoCupOrdinary of Joe: Slow Cooker Beef Carnitas with Coffee and Cumin

STORY AND PHOTOGRAPHS BY RENÉE KOHLMAN

Coffee beans, the good arabica ones, are roasted, which means they already have oodles of depth and complexity built in. When ground, or brewed, they impart these characteristics to whatever you’re cooking. If you’re needing to make gravy but don’t have good beef broth, add a splash of coffee.

Beans and coffee are simply a match made on the ranch. Baked beans love a good glug of coffee, as does a pot of chili. The flavour deepens, adding richness instead of bitterness. Coffee is also one of those ingredients that pulls all of the other ingredients it's paired with along for the ride, and makes them stand up straighter. You feel it all, in one bite.

Thanks to its acidic composition, coffee shines in a braise, as it breaks down the toughest cuts of meat, allowing you to cut it with a spoon, if you choose. Lamb shanks and beef short ribs are cuts of meat that need the low and slow attention of a good braise, and adding coffee - about 1 cup (250 mL) will do - to the braising liquid ensures melt-in-your-mouth tenderness and out-of-this-world deliciousness.

Coffee’s acidity is also quite terrific in a marinade, especially when paired with soy sauce and garlic; it works wonders on flank steak. And, we can’t talk about coffee without talking about barbecue. Ground coffee is terrific in dry rubs, as its sweet, earthy, smoky flavour is so good when rubbed on ribs; its bitterness adds a robust contrast to the typically sweeter barbecue sauces.

Carnitas are one of my favourite things to make, and for this recipe, I swapped out the typical pork shoulder for beef chuck roast, with great success. And, I used coffee in a couple of ways. It not only acts as flavour booster to the spice rub, but as a key figure in the braising liquid. The sweetness of the brown sugar in the rub helps to temper the bitterness of the coffee, while the range of spices can always be tweaked to your liking, but I quite like the coupling of coffee and cumin.

Using coffee in the kitchen shouldn’t just be for the requisite morning fuel. Though it is my lifeblood, coffee is also quite useful in sweet and savoury dishes. Adding cold coffee to chocolate cake ensures a depth of flavour like nothing else, and a splash of espresso works wonders in creamy custards and puddings. We all know that coffee is fantastic with cream and sugar, but it can work its magic with beef and onions too. Coffee might just be that secret ingredient that’s been in plain sight on your kitchen counter all along.

This is the perfect meal for busy weeknights, as the prep takes only 10 minutes, and your handy-dandy slow cooker does all of the work. Carnitas are wonderful because everyone can assemble them as they see fit, and everyone walks away happy. Coffee will do that to you!

Slow Cooker Beef Carnitas with Coffee and Cumin

Serves 4 -6

2 Tbs dark roast coffee, finely ground

2 Tbs light brown sugar, packed

2 tsp coarse salt

2 tsp ground cumin

2 tsp smoked paprika

1 tsp chili powder

1 tsp ground coriander

1 tsp dried oregano

1 tsp garlic powder

½ tsp ground black pepper

½ tsp cayenne pepper, optional

1.13 kg beef chuck roast or flank steak, patted dry

1 large onion, peeled and quartered

1 jalapeno pepper, halved lengthwise

1¼ cups (310 mL) reduced sodium beef broth

1 cup (250 mL) strong black coffee, cooled

1 Tbs (15 mL) tomato paste corn tortillas, warmed Salsa

Sliced radishes

Sliced avocado

Fresh cilantro leaves

Queso fresco or feta cheese, crumbled Lime wedges

1. In a medium bowl, mix together the ground coffee, sugar, salt, cumin, paprika, chili powder, coriander, oregano, garlic powder, black pepper, and cayenne pepper.

2. Place the roast in the bottom of a slow cooker. Rub the coffee/spice mixture all over the roast. Place the onions on the sides and top of the meat. Tuck in the jalapeno halves. Pour in the beef broth, coffee, and stir in the tomato paste.

3. Cover the slow cooker and cook on LOW for 8 hours, or until the meat is tender enough to pull apart easily with two forks.

4. Remove the meat from the slow cooker and transfer to a shallow bowl or rimmed platter. When it is cool enough to handle, use 2 forks (or your fingers) to shred the meat.

5. To assemble the carnitas, fill warmed corn tortillas with the shredded beef and top with salsa, radish, avocado, cilantro, cheese, and lime. Serve immediately.

Note: The beef can be stored in the refrigerator for up to three days, or put into a freezer-safe container and frozen for up to two months.

Renée Kohlman is a busy food writer and recipe developer living in Saskatoon, Saskatchewan. Her second cookbook, … “Vegetables: A Love Story” has just been published.