DIFFERENCE COFFEE ROAST RIB OF BEEF BY JEAN DELPORT
Jean Delport’s coffee spice rub features our Wild Kopi Luwak along with the bold flavours of English mustard powder, smoked paprika and chili powder.
WILD KOPI LUWAK COFFEE:
DIFFERENCE COFFEE RAST RIB OF BEEF RECIPE
We are thrilled to present this month’s recipe featuring Difference Coffee – an unbelievably flavourful coffee-and-spice rubbed rib of beef recipe created by chef Jean Delport. As one of just a handful of Michelin-star chefs hailing from South Africa, Delport offers a taste of his homeland with this traditional braai (barbecue) preparation for a piece of top-notch British beef. In the South African style, prepare to spend a good few hours outdoors, first smoking the rib of beef low and slow, and finally caramelising its crust over fired-up coals.
Jean Delport’s coffee spice rub features our Wild Kopi Luwak along with the bold flavours of English mustard powder, smoked paprika and chili powder. He told us, “I found the Wild Kopi Luwak flavour profile had amazing wood undertones with a bittersweet finish, perfect for a long, slow smoked beef joint.” The chef also says you can substitute any Difference Coffee capsule of your choice. Another recommendation is his favourite rib roast from Trenchmore Farm in Sussex, though the spice rub and braai technique work equally well with other cuts of high-quality beef.
WILD KOPI LUWAK BEEF RUB
1 pod Wild Kopi Luwak Grand Reserve
200g Maldon sea salt
70g English mustard powder
25g Smoked paprika
25g Freshly ground black pepper
15g Garlic powder
15g Onion powder
5g Chilli powder
Peel away the foil of the coffee pod and empty ground coffee into a tall jug blender. Add all remaining ingredients and blitz until well combined. Store in an airtight container (best to use straight away, but can keep for up to 2 weeks).
SMOKED RIB ROAST
1 ea Trenchmore Farm 3 bone rib of beef
100g Difference Coffee beef rub
Maldon Sea salt
Freshly ground black pepper
Prepare a braai/barbecue for smoking and get the temperature at around 80°c.
Evenly rub the beef rub over the beef joint and slowly smoke in the barbeque until the internal temperature reaches 55°c. This should take around 5 hours if you can keep your braai/barbeque temperature consistent.
Once the joint reaches temperature remove from the grill, ramp up the coals ready to grill directly above. Season the rib of beef with Maldon salt and pepper and return to the hot grill. Caramelize the joint, turning every minute until it is evenly browned taking care not to char the rib of beef. You are looking for a rich nutty smelling joint of beef. This can take around 5 minutes, depending on the heat from the grill. Remove from the grill and allow to rest for 15 minutes before carving.
ABOUT JEAN DELPORT
Jean Delport is originally from Cape Town, South Africa, where he became interested in working in the restaurant business while still at school. He has stated that the dynamics of the kitchen appealed to his energetic nature and desire to always be busy. After culinary school, Deport worked in the Cape Winelands, including an influential stint under John Shuttleworth at one of South Africa’s top restaurants.