Sunday, March 4, 2012

Coffee/Ancho Rubbed Roast


For the rub:
2 Ancho Chiles (or ¼ ancho chile powder)
¼ cup coffee
2 tablespoons smoked paprika
1 tablespoon brown sugar
1 teaspoon cumin
1 teaspoon coriander
¼ teaspoon cayenne
¼ teaspoon black pepper

2.5 – 3 lb. beef roast (I used top sirloin)
celery stalks
 garlic cloves
2 tablespoons flour
¼ cup wine
26 oz beef stock
1 tablespoon horseradish mustard

To make the rub: toast the chiles in a dry skillet over medium heat for about 30 seconds per side (they’re ready once they smell amazing) and grind in a coffee/spice grinder. Grind the coffee as well. Combine remaining rub ingredients.

Take the roast out of the fridge an hour before cooking. Liberally season with salt, let it sit for about 20 minutes, then rub the spice mix all over. Line a roasting dish/oven safe skillet with some root vegetables (carrot, celery, onion, and garlic in my case) and fresh herbs (thyme, rosemary, sage) if you have them. Place the rubbed roast on top and roast for 65 minutes at 375°F, or until your thermometer hits 125°.

Remove the roast from the oven and let it rest. Place the skillet on the stove and turn to medium. Add the 2 T flour and mash the vegetables up as best as you can. Add the wine, turn to high and let the liquid reduce until the pan is almost dry. Add the stock, and let reduce until it’s at a consistency that looks good (12 minutes or so). Strain the liquid into a bowl, and add the mustard.

And yes, that's a piece of butcher twine that made it onto the plate


Post a Comment