Red Eye-Rubbed Beef Roast with Roasted Garlic and Caramelized Onion Jam
Satisfy your taste buds with this deeply flavorful espresso and paprika-rubbed roast recipe.
Cook Time: 2 hrs 15 mins
Servings: 8
Ingredients: 17
Ingredients
Red Eye Coffee Rub:
Roasted Garlic and Onion Jam:
Garnish:
Preparation
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Step 1
Preheat oven to 350°F. Combine Rub ingredients in small bowl; press evenly onto beef Coulotte Roast.
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Step 2
Place roast, fat-side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.Cut about 1/4 inch off top of garlic head, exposing cloves. Remove outer papery skin, leaving head intact. Place in center of 12-inch square heavy-duty aluminum foil; drizzle with 1 teaspoon oil. Bring two opposite sides of foil over garlic; seal with double fold. Fold in open ends to seal. Place alongside roast in pan. Roast beef in 350°F oven 55 to 65 minutes for medium rare; 65 to 75 minutes for medium doneness. Roast garlic 1-1/4 to 1-1/2 hours or until very soft and golden brown; set aside.
Cooking Tip: You may substitute 2 tablespoons prepared roasted garlic for 1 garlic head and omit roasting garlic in step 2.
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Step 3
Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 10 to 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
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Step 4
Meanwhile, heat butter and remaining 2 teaspoons oil in large nonstick skillet on medium heat until hot. Add onions, apple, brown sugar, salt and white pepper. Cook 18 to 20 minutes until onions are caramelized and brown, stirring occasionally. Remove roasted garlic from foil and smash into a paste with the back of a spoon. Add roasted garlic into onion mixture; cook 1 minute, stirring so garlic is combined. Add vinegar; cook 1 minute. Season with salt and pepper, as desired.
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Step 5
Carve roast into slices; season with salt and pepper, as desired. Serve with Roasted Garlic and Onion Jam. Garnish with chives.
Nutrition Information
314 Calories
6.8g SAT FAT
24g PROTEIN
3.3 mg IRON
9.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 314 Calories; 163.8 Calories from fat; 18.2g Total Fat (6.8 g Saturated Fat; 0.7 g Trans Fat; 0.9 g Polyunsaturated Fat; 8.8 g Monounsaturated Fat;) 83 mg Cholesterol; 917 mg Sodium; 15 g Total Carbohydrate; 1.69 g Dietary Fiber; 24 g Protein; 3.3 mg Iron; 474 mg Potassium; 4 mg NE Niacin; 0.5 mg Vitamin B6; 2.5 mcg Vitamin B12; 9.1 mg Zinc; 32.8 mcg Selenium; 95.4 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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