Marinated Roast Beef with Coffee Sauce
A special meal for special occasions…
Details
- Preparation Time: 30 minutes
- Cooking Time: 40 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 8
Ingredients
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1 kg Meat, beef, shoulder
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120 ml Coffee, espresso
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3 spoons Syrup, corn
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50 ml Worcestershire sauce
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3 spoons Ketchup
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4 spoon Sugar, brown
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4 spoon Butter, unsalted
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2 pinch Salt, table
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1 pinch Spices, pepper, black
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4 spoon Oil, olive
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400 g Carrot, fresh
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2 teaspoons Parsley, fresh
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1 spoon Butter, unsalted
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1 pinch Salt, table
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1 pinch Spices, pepper, black
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60 g Pine nuts
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400 g Green beans, fresh
Steps
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Brew coffee and wait for the sediment to settle at the bottom. Pour the coffee into a cup, discarding the sediment. Add ketchup, corn syrup, Worcestershire sauce, butter, and sugar to the cup. Slowly heat the mixture over low heat. Cook and stir until the sugar is completely dissolved. Remove the cup from the heat and let the sauce cool.
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Pour two-thirds of the sauce into a plastic bag with the meat. Seal the bag well and marinate the meat for 24 hours. Store the remaining sauce in the refrigerator.
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Pat the marinated meat dry, season with salt and pepper, and brush with olive oil. Preheat the grill to medium heat and cook the meat. Insert a thermometer into the meat, and when the internal temperature reaches 50 degrees Celsius, the meat is perfectly cooked.
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Transfer the cooked meat to a plate, cover with foil, and let it rest for 20 minutes.
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Meanwhile, blanch the carrots and beans in boiling water. Sauté the blanched carrots in butter with parsley. Sauté the beans in oil with toasted pine nuts.
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Take the sauce from the refrigerator and warm it up. Slice the meat thinly and serve with all the prepared sides and sauce.
Nutrition Information (Per 100g)
- Calories: 241.91 kcal
- Fat: 18.95 g
- Saturated Fat: 7.46 g
- Carbohydrates: 6.17 g
- Sugars: 4.58 g
- Protein: 9.78 g
- Fiber: 0.49 g