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Coffee-rubbed roast beef with smoked confit garlic mash


Serves: 8, with leftover confit garlic
timePrep time: 1 hr
timeTotal time:
Coffee-rubbed roast beef with smoked confit garlic mash
Recipe photograph by Stuart West

Coffee-rubbed roast beef with smoked confit garlic mash

A rich coffee rub, sweetened with brown sugar and spiked with fruity ancho chillies, is the perfect match for beef brisket, slow cooked until tender and served with creamy, smoky mash

Serves: 8, with leftover confit garlic
timePrep time: 1 hr
timeTotal time:

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Nutritional information (per serving)
Calories
748Kcal
Fat
37gr
Saturates
12gr
Carbs
48gr
Sugars
12gr
Fibre
5gr
Protein
53gr
Salt
1.9gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 2 dried ancho chillies
  • 4 tbsp dark roast instant coffee powder
  • 3 tbsp dark brown sugar
  • 2 tbsp smoked paprika
  • 1 tsp ground cinnamon
  • 2 tsp ground cumin
  • 2 tsp garlic salt (or ½ tsp garlic granules plus 1½ tsp sea salt flakes)
  • 1 tsp freshly ground black pepper
  • 2 tbsp balsamic vinegar
  • 1 x 1.75kg-2kg beef brisket
  • 3 large red onions, cut into wedges
  • 500ml beef stock, made with 1 stock pot - use gluten-free stock if required

Step by step

Make ahead
Rub and marinate the beef the day before, or at least 5 hours before starting to cook.
  1. Submerge the ancho chillies in just-boiled water for 20 minutes to rehydrate. Drain, pat dry then discard the stalk and roughly chop the chillies. Put in a bowl and add the coffee, brown sugar, paprika, cinnamon, cumin, garlic salt, pepper and balsamic vinegar. Mix to create a paste then rub this all over the beef. Cover and chill for a minimum of 4 hours, ideally overnight.
  2. Start the mash by making the confit garlic. Separate and peel the garlic cloves, placing them in a small pan. Cover with the smoked rapeseed oil and bring up to a gentle simmer. Cook on the lowest setting for around 30 minutes (taking care not to brown the garlic) until the cloves are meltingly soft. Remove from the heat, then cool completely and transfer to a sterilised jar. Keep chilled until needed.
  3. Remove the beef from the fridge 1 hour before you are ready to cook it, to come to room temperature. Preheat the oven to 140°C, fan 120°C, gas 1. Put the onion wedges in the bottom of a roasting tin that’s just large enough to hold the beef. Sit the joint on top, then pour the stock around it. Cover with a few sheets of foil, tucking them tightly around the edges of the tin to create a mini-oven effect, and roast for 4 hours, turning the joint halfway through the cooking time and re-covering.
  4. Remove from the oven and increase the temperature to 200°C, fan 180°C, gas 6. Turn the beef again and return to the oven for 20 minutes, uncovered. Remove the meat and leave to rest, covered, on a board. Tip the onions and cooking liquid into a wide pan and bubble on the hob for 15 minutes, or until the liquid has reduced to a glossy sauce-like consistency.
  5. For the mash, boil the potatoes until tender. Drain and return to the pan with the milk, butter and about 6 confit garlic cloves. Mash together until smooth and the garlic cloves have puréed into the mash. Season to taste and keep warm.
  6. To serve, slice the beef and spoon the onion sauce over. Serve with the mash on the side.

     
    How to store
    Leftovers keep in the fridge for up to 3 days. Confit garlic will keep for up to a month in its oil (store in the fridge).

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