COFFEE POT ROAST - THIS IS A GREAT USE FOR THE END OF A BAG OF COFFEE BEANS!

 

  • Cooking Time: 45 min
  • Servings: 4-6
  • Preparation Time: 20 min

Ingredients

  • The Rub
  • 1/3 cup 60 grams ground coffee
  • 1/3 cup 60 grams brown sugar
  • 1 tbsp. 20 grams kosher salt
  • 1 tbsp. 20 grams black pepper
  • 1 tbsp. 20 grams fennel seeds
  • 1 tbsp. 12 grams fresh rosemary, chopped
  • 1/4 cup 60 mL olive oil
  • Balsamic Reduction Glaze
  • 1/2 cup 120 mL Stout or porter beer
  • 1/2 cup 120 mL balsamic vinegar
  • 2 tbsp. 11 grams brown sugar
  • Mix all together and cook in an open saucepan on low heat until reduced by half (usually about 30 minutes).

Directions

  • Combine coffee, brown sugar, salt, pepper, rosemary, and fennel seeds in a small bowl. Brush olive oil on all sides of the roast before robbing with the spice mixture.
  • Now cook about 45 minutes total by searing each side face down in a cast iron frying pan with either a little coconut oil or bacon grease. You could also grill it or bake at 350 degrees. Cook to desired rarity.
  • Please try with the balsamic reduction glaze.

Notes

This rub is good for a 4-5 lb. ~ 2 kilo roast. You can use half for a smaller roast and save the rest of the mixture for later. (It will most likely be sooner than later, because it tastes so good).

Categories: Main Dish  Savory 

Website Credit: http://littleleopardbook.com/

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