Welcome back to my kitchen. This recipe is one I’ve been wanting to share for awhile and now that I’ve made it several times with consistently incredible results, it’s time to post!
I love flavor. Unexpected combinations. Surprise pops of “wow!”; a coriander seed, capers, a whole garlic clove. So, I never honestly really enjoyed roast beef dinners. Tough meat, bleh gravy, salt and peppered vegetables. Cooking a roast was of zero interest to me. Until I stumbled upon this recipe that is.
It was one of those moments you kick yourself for never amping up your roast game years ago.
Here in Mexico there is a cut of meat called picaña which we normally buy presliced for grilling. One day though, the store only had a whole picaña. It has a fantastic fat cap, which makes for delicious meat and which also makes for some slippery slicing. I was unexcited over the prospect before me and decided to do some looking.
So apparently, our popular picaña is known in English as coulotte or top sirloin cap roast. It’s boneless, not huge and is consistently tender.
The first recipe I came across searching in English had me salivating. Allspice? Cinnamon? Yes, please! Flavor bombs on a roast beef.
It comes from Certified Angus Beef and you can click here for the original recipe.
The only thing you need to make sure you have is a cast iron skillet or at least a stove and oven safe pan.
Spiced Coulotte Roast
- 1 coulotte roast (about 2-3 lbs) with about 1/4″ fat cap. You may have to trim off some excess, depending on your butcher
- 2 teaspoons salt, sea or Himalayan
- 1 teaspoon black pepper, freshly ground if possible
- 1 teaspoon ground allspice or about 15 whole berries, ground roughly (ground allspice loses its flavor very quickly. It’s best to purchase whole and grind or pound yourself)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground clove (or about 7 whole cloves, roughly ground. I can only purchase them whole here)
- Whole onion, cut into large chunks
- 5 garlic cloves, whole
- Mix together your spice blend
- Score the fat cap with lines about a 1/2″ apart. It’s easiest to do this while the fat is cold.
- Spread the rub on the top (mostly) and sides of the roast. Allow to set for a bit, up to an hour. I do not recommend returning to the fridge like the original recipe. Salt and spices diffuse more quickly at a warmer temperature and the meat will also cook more evenly.
- Preheat oven to 325 degrees F or 162 C
- Sprinkle the onion and garlic evenly around the edge of your cast iron, then flip the roast upside-down, fat down, into the pan.
- Turn your stove to medium-high and sear the roast for about 10-15 minutes, or until the fat is rendered and a lovely crust has formed.
- Using tongs, carefully flip the roast back over and slip into the oven. Roast for 30-40 minutes, depending on your redness preference.
- When finished, allow the meat to rest for about 20 minutes before slicing.
In a small pot, melt a few tablespoons of butter. Add an equal amount of flour and, using a wire whisk, stir constantly until smooth. Pour in all the drippings, careful to save out the onion and garlic for a topping. Continue whisking until fully incorporated and thick. Add in about a cup or so of water, beef boullion and ground black pepper. Whisk constantly, bring to a boil and allow to cook until thick and bubbly. Taste test for more beef flavor or pepper.
Serve this roast and gravy with British popovers, garlic mashed potatoes, sautéed maple carrots and a toss salad.