Ground Coffee + Creole Seasoning = Yum!
This rub is fantastic for roasts. It’s also super easy and fast. It works well when you need to sacrifice some quality and roast a piece of meat quickly on higher heat and creates a nice and flavorful crust. But it really shines when you have the time to plan ahead and use a slow roasting method. A beef roast, bottom round, shoulder (pork or beef) – this rub works well on all of them. Before I stumbled into the Whole30 plan I made this rub with coffee and brown sugar, red pepper flakes and kosher salt. I would then seal the meat and rub with an espresso maple glaze or a coffee infused barbecue sauce (yes, more sugar.) I’m not going to lie, it was really awesome. However, with Whole30 in mind I had to find a way to make the rub without sugar, a pretty easy task. Picking up the spice a bit seemed the next best thing! Coffee rubs, because they are popular in the South felt like a natural ingredient to mix with creole seasoning, which is full of pulverized red pepper flake. The rub has an intense and deep character and delivers enough flavor when used without a glaze, but after doing this a few lazy times, I felt like I was eating something with great potential still. So please note that the meat holds more moisture when glazed before roasting. I recommend using a sugar-free Whole30 compliant reduction sauce – since there is nothing on the market, you’ll have to make your own. You can blend pomegranate or cherry juice with balsamic vinegar and espresso and reduce to ¾ of initial volume. Add some ancho chili for extra kick.
For best results:
- Rub meat generously with the coffee creole powder – Make sure to grind coffee for espresso, or as fine as you can grind it at home. Use whatever coffee:creole ratio you want; the more creole seasoning the spicier the mix. Add kosher salt to the rub as well. Don’t skimp.
- Put it in a ziplock bag overnight to marinate.
- Wash the rub off.
- Stab the roast all over with a small pairing knife. Push whole peppercorns into the holes.
- Slather the roast in olive oil, salt and pepper. Seer all sides until browned.
- Re-apply rub and brush the meat, lavishly, with your home made reduction sauce (if you so choose).
- Cover the roast with foil and put in an oven on low heat (150˚ – 200˚). You can do this part in a slow cooker on low heat for 6-8 hours too.
- When the roast is 20 – 30 degrees from the desired temperature take it out of the oven.
- Turn up your oven’s heat to 460˚ . When the oven reaches temp, put the roast back in to ensure a delicious crust; Take the meat out when it reaches the right temperature for you ( I like it rare, so for beef I only roast until 140˚). Using a digital leave-in thermometer makes this process easier.
- Tent the roast with foil for 10 minutes. If you don’t do this part, the juices will run right out of the roast when you slice it leaving you with a dry meal that never really reached its full potential. The reward for patience is a satisfied palate.
- Slice and serve with greens and drizzle with leftover warm reduction sauce.