Monday, July 29, 2013

Caffeine Charged Beef

So I made a major mistake this Sunday.   A major delicious mistake, but nonetheless this dish I made had me up till all hours of the night. It was Katie's last Sunday in Boston so I had her over for a big Sunday dinner.  I wanted to make something reminiscent of my grandma but kicked it up a notch with a different flavor profile.   Nothing says Grandma Louie like a roast beef with some mashed potatoes.   That was my dinner of choice for this Sunday, with a side of sauteed string beans sprinkled with crispy panchetta.   It wasn't the healthiest of meals but it was delicious.   

To make the roast beef more interesting I wanted to make a rub similar to something I had at this local place called Towne.  It's a coffee rubbed prime rib.  This is where my mistake happened.  I didn't have coffee...I had espresso beans (fancy I know).   I coated this beef with the equivalent of about 10 shots of espresso.   TEN SHOTS.  I was shaking with so much caffeine was going through me.   It was so delicious I had three slices including the "butt" that was completely coated in the rub.   If you are to try this at home, I suggest decaf or eating before a long night of going out.  Enjoy!!

Espresso Rubbed Roast Beef

4 to 6 pound roast 

Espresso Rub
4 tablespoons of espresso beans
4 tablespoons of brown sugar
1 tablespoon salt
2 tablespoon black peppercorns

Preheat oven to 350 degrees F.

Blend all ingredients in the rub in a spice grinder (or a coffee grinder is what I used) Rub completely over the roast making sure to coat both sides.   Place in a roasting rack and place into oven.   Cook for 1 and 1/2 to 2 hours or until internal temperature reads 145 degrees F.

Remove from oven and tent with foil for thirty minutes.  Slice then serve.  

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