Coffee Roast Beef

Tonight, for dinner, I had an exceptional meal. No one else uses coffee this way, that I can tell, while on the VLCD. This particular recipe calls for using coffee as a marinade. Coffee lends a deep, strong base to the beef and LOTS of flavor as well as beautiful color. If you have a really good cut of meat, this would be the one recipe I'd recommend for it...

Coffee Roast Beef (150 calories)

1/2t onion powder

1/4t chili powder

1/4t liquid smoke

1/4t salt

Shake of pepper

2 garlic cloves, sliced

100g roast beef (150 calories)

1 pot of coffee (espresso is best)

In bowl, add onion powder, chili powder, liquid smoke, salt, pepper, cloves. Press meat into spice mixture so it's completely covered (like a rub). Let it sit there while you make a really good strong pot of coffee.

Put everything into a bowl, add meat and cover

meat with coffee, then cover all of it with foil. (I used a small cereal bowl that was ok to bake in.) Bake at 300* for 3-4 hours.

Chef's Notes:

• If you have a really good cut of roast beef, you don't need to pound it. If you have a cheap cut, definitely pound it thin first.
• This could be a good crock pot recipe, too!
• You can save the broth for another recipe or use it on your veggies.
• Horse radish added to this recipe would be exceptional! Make sure to read your labels though, to make sure there's no sugar added.
• If you saved your broth for a few days, you could add some hamburger, some onion or celery, and make a reallllllly good soup.
• In Phase 3, the big difference would be to brown the roast in some olive oil, add carrots, onions, and celery to it. THEN slow cook it.