2 pounds Boneless Beef Simmering Short Ribs (if bone-in, use 3 pounds) or Brisket Pot Roast, trimmed of fat and cut in 2 x 4 inch pieces   1 bottle Tex Mex style or regular steak sauce   1/4 cup extra strong coffee   1/4 cup liquid honey   2 tablespoons vinegar   1 tablespoon Dijon or regular mustard   2 tablespoons onion   4 cloves garlic

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