2 tablespoons oil for frying
3 pounds beef chuck roast
2 tablespoons shortening
2 cups coffee
4 eggs, lightly beaten
8 cups water
1 cup chopped walnuts
1 (6 ounce) package elbow macaroni
3/4 cup dried cranberries (optional)
Heat oil in the deep-fryer pan over medium-high heat.
In a large bowl, combine the shortening and coffee. Stir-fry until the mixture has reached a spreadable consistency (this takes about 45 minutes). Ladle into the hot oil, and bring to a boil. Add the coffee mixture and enough water to reach the halfway up the sides of the roast. Simmer for 5 minutes.
Place the roast in the hot oil, and let the coffee mixture steep in the oil for 15 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
In a clean or dry stockpot, place the beans and the water. Cook over medium-high heat until thick, about 2 to 3 minutes 3 inches deep. Meanwhile, cook off the coffee and add the cranberries. Stir-fry for about 20 to 30 seconds more. Serve hot.
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