Do you have a special person in your life who you KNOW cares about you enough to actually want to TALK to you once in awhile?
(Not email, not text, not "tag" in a status update...but actually chat like old friends?)
That person who truly cares whether you had a nice time at your Aunt Edna's last Sunday afternoon?
That person who checks in to make sure you found your lost keys, your lost cat, or to make sure you haven't lost your mind?
That person in my life is Cindy Sexton, my friend and the amazing soul behind the PaleoDish blog and the new book Paleo Takes 5 or Fewer.
My opinion is that EVERYONE needs a lil' Cindy in their life. At the very least, they need this recipe for Espresso & Cacao Rubbed Roast Beef Au Jus, straight from the book!
Cindy's one of those folks who gives everything to other people, just because she cares. Just because she can. And she's been kind enough to share this recipe from Paleo Takes 5 or Fewer exclusively with my subscribers!
You'll LOVE this Espresso & Cacao Rubbed Roast Beef Au Jus, and ALL the recipes in Cindy's book.
All you need are the main 5 (or less!) ingredients, and the herbs & spices you've already got on hand! Cindy makes it easy. Enjoy!
Espresso & Cacao Rubbed Roast Beef Au Jus (serves 4-6)
The dark rub creates a rich crust that is pleasantly bitter and full of life when paired with the sweetness of the au jus.
Your 5 ingredients:
2 & 1/2 lbs (1.1 kg) sirloin tip roast
3/4 C. (180 mL) Madeira wine
3 Tbs. (18 g) raw cacao powder
2 Tbs. (12 g) finely ground espresso
1 C. (240 mL) beef broth (you can make it at home, or grab a quality broth like Pacific Naturals)
From your spice cabinet:
1 tsp. chipotle powder
1/2 tsp. sea salt
1 tsp. garlic powder
1 tsp. onion powder
extra salt & pepper to taste
Preheat oven to 450Â°F (232Â°C).
Place the roast in a large re-sealable bag or casserole dish and pour in 1â„4 cup (60 mL) Madeira wine.
Let the roast marinate in the liquid for at least 1 hour. (Before you cook the meat, let the roast come to room temperature on the counter.)
In a small bowl, combine raw cacao, ground espresso, chipotle powder and sea salt to make your spice rub.
Remove the roast from the marinade & place on a cutting board. Sprinkle the rub on all sides of the roast, making sure to press it into the meat with your hands to it's coated entirely.
Place the roast in your baking pan (wire-racked if you have it). Roast at 450Â° (232Â°C) for 20 minutes to create a nice crust on the outside of the meat.
Then, reduce the oven temperature to 300Â°F (148Â°C) and roast for another 55 minutes, or until the meat's internal temperature reaches 130Â°F (54Â°C) for medium-rare.
Remove roast from the pan & let it sit on a clean cutting board, covered with aluminum foil, for 5-10 minutes before slicing.
While you wait, take any drippings from the pan and pour into a saucepan (if your pan works on the stovetop, just transfer it to the stovetop). Add your beef broth and 1/2 cup Madeira wine and bring to a boil, stirring continuously.
Once boiling, (keep stirring!) add the garlic powder, onion powder, and an extra shake of salt and pepper. Stir to dissolve and remove from heat. This is your au jus!
Slice roast across the grain and serve with au jus!
I want you to keep getting to know Cindy, because I know you'll love her AND her book as much as I do.
Check out the newest episode of Real Food Liz Radio for more on Cindy's story of personal tragedy, motivation, her personal life, and a little "hello" from her husband, Dusty.
Did I mention they're Canadian? Because I'm pretty sure that's part of what makes them so delightful, eh?