Combine brown sugar, coffee, salt and pepper and rub mixture over the meat. Place the roast, fat-side-up, on a rack in a roasting pan. Cook, uncovered in a 325°F (160°F) oven to desired doneness. For medium doneness, allow 25 minutes per pound (55 min/kg), or until meat thermometer registers an internal temperature of 155°F (68°C). Remove roast to cutting board; tent with foil for 10-15 minutes.The roast will keep hot for some time, and the juices will settle, leaving the roast firmer and easier to carve. This resting time will give you lots of time to make the gravy. Always carve beef across the grain for maximum tenderness and flavour.
Heat the roast drippings right in the roasting pan over medium-high heat. Add 2 cups (500 mL) beef stock or broth and stir up any browned bits from the bottom of the pan. To thicken, gradually stir in a mixture of equal parts of cornstarch and cold water. (Note: 1 Tbsp. /15 mL cornstarch will thicken 1 cup/250 mL stock.) Heat and stir until boiling and thickened. If you like, finish the gravy to taste with a splash of balsamic vinegar, red wine or whipping cream and strain.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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