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Live! From Jasper's Kitchen
 
Boliche de Café
Coffee Rubbed Cuban Beef
4-6 lb Hen House Market Eye of The Round Beef

Coffee Rub
1 Cup Whole Coffee Beans
1 Tabl. Black peppercorns
1/4 Cup Brown sugar
2 Tabl. minced parsley
2 Tabl. Coarse Salt
Olive oil

Pre-heat oven to 350°. Wash beef roast under cool running water. Fully dry the beef roast (very dry) with paper towels. In a food processor, coarsely grind and mix all dry ingredients together. Rub the dry beef roast with the oil to very lightly moisten the surface. Roll and very firmly press the rub mixture into the beef roast. Place the coated roast in a a wire oven rack over a shallow roasting pan in the oven. Roast until an instant-read thermometer placed in the thickest portion of the meat registers 130 degrees F for rare to 145 degrees F for medium. Remove from oven, cool 10 min and slice thin!

Jasper's notes: This is an old Cuban recipe and you can use any coffee bean. I even like to use a dark roast espresso which offers the earthy tones of the bean. Start the meal off with a cold Mojito and then serve this with Cuban black beans and rice, baked bananas and a nice big Zinfande