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Tasty Tuesday Recipe - Coffee Rubbed Braaied Rumps

Shahen Naidoo

Hi

If you told me a year ago that I would be sharing recipes on a blog, I would have thought that you had lost your mind. But here I am, roasting some cracking good coffee and sharing my love for coffee and good food with you. Each week I will be publishing a post on something alternative that you can do with coffee. I'm not a chef, so this blog will not have any fancy cheffy recipes. Instead, I will share a few simple meals, drinks, tips and other common sense recipes.

Today's recipe is going to add a variation to the South African favourite pastime of braaing: Coffee Rubbed Braaied Rumps.

I found this recipe at our local butchery, and had to try it. The original recipe called for bone-in ribeye steaks, but I prefer this with rumps. Of course, if you prefer any other cut, go for it.

For a great vegetarian or vegan alternative, try replacing the steaks with large mushroom steaks. This worked really well, but needed a bit more than the drizzle of oil. Try using a bit of melted butter or vegan margarine. 

Ingredients:

  • 2 x 300g Rump Steaks (or ribeye if you prefer)
  • Drizzle of oil - I like using Canola Oil
Rub Ingredients
  • 50g coffee beans medium ground - I used Ethiopia Sidamo
  • 1 tablespoon paprika
  • 1 teaspoon ground garlic
  • 1 tablespoon mustard powder
  • Salt to taste - I used Himalayan salt
  • 1 tablespoon brown sugar
  • 1 tablespoon onion powder
  • 1 tablespoon cumin

Method:

  • Set up a two zone fire: one hot side and one moderate heat side.
  • Make sure your steaks are at room temperature before braaing. 
  • Prepare your rub by mixing all of the rub ingredients together. This is a dry rub, but you can first rub on a bit of Dijon mustard if you prefer. I've used German mustard too, and you can just as well use any other mustard depending on how much of heat you like. 
  • Give the steaks a generous coating of the rub, and drizzle with a little oil.
  • Braai the steaks over hot coals, flipping them at one minute intervals per side, for a total of 8 minutes. I like turning the steaks every minute to ensure an even sear with maximum caramelisation. I know there's quite a debate between me and the "turn once" crowd. It really doesn't matter - as long as you're able to get a good sear and the right amount of heat through the meat. If you get any big flare ups, just move the steaks to the moderate heat side until the flames die down.
  • Steaks should really be eaten medium rare, and at around the 8 minute mark you should have a medium rare steak... depending on the thickness of your cut and the temperature of your grill. If you have a meat thermometer, you can check this (55 deg C for medium rare), but I just go with my gut feel. I prefer to err on the rare side though - there's nothing worse than an overdone steak.
  • Rest your steaks for at least 10 minutes before slicing and tucking in.
    I like serving this with a green salad, and it goes particularly well with a smokey mushroom sauce.

     


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