By Rocquie, Sage Trifle – A COUPLE OF TIMES A YEAR, I have a craving for a pot roast just like my Mother always made, braised on the stove top. I would eat some of the beef but it was really the potatoes and carrots cooked in that broth that I loved so much. In fact, my brother and I would reach under the table to swap food–I would give him more meat and he would give me his carrots.
My choice of beef cut is grass fed sirloin tip. I season it and then sear it in a screaming hot pan. (I often set off the smoke alarm during this process). I remove the pan from the heat to let it cool down a bit before adding a couple cups of freshly brewed coffee which is Mama’s secret ingredient. The coffee helps tenderize the meat and makes a rich and flavorful broth. (Think Southern Red Eye Gravy).
After our original meal, I like to dream up ways to use the leftovers. Sometimes, I make soup. Or it may be enchiladas or tacos. This time I made quesadillas and served them with some homemade salsa. They were great! Read More & Get Recipe