- 4-5 lb deckel roast
- 1 tablespoon smoked paprika
- 1 teaspoon ground coffee (fine grind)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 tablespoons oil, divided
- 2 onions, sliced
- 4 cloves garlic, smashed
- 1 1/2 cups dry red wine
- 1 1/2 cups beef stock
- chopped fresh parsley, for finishing
Coffee-Paprika Rubbed Deckel with Barbecue Bark
Ingredients
Method
- Combine the smoked paprika, ground coffee, garlic powder, onion powder, brown sugar, salt, and pepper into a rub. Coat the deckel roast thoroughly and let it sit 20 minutes.
- Heat 2 tablespoons oil in a heavy roasting pot over medium-high heat and sear the roast on all sides until a deep, dark crust forms, 8-10 minutes total - the sugar in the rub will help it caramelize.
- Remove the roast and add the remaining oil and onions to the pot, cooking 8-10 minutes until deeply softened and golden. Add the garlic and cook 1 minute more.
- Deglaze with the red wine, scraping up all the fond, and simmer until reduced by half.
- Add the stock and return the roast to the pot, spooning some onions over the top.
- Cover and braise at 300F for 3-3.5 hours, until the fat has fully rendered and the meat is very tender - this fattier cut needs the full time to become supple rather than chewy.
- Rest the roast 15-20 minutes, then slice against the grain.
- Skim fat from the sauce, reduce until thickened, and spoon over the sliced deckel, finishing with fresh parsley.
Chef's tip
The coffee and smoked paprika in the rub build a deep, almost barbecue-like bark on this fattier cut - don't rush the sear, since that crust is where a lot of the final flavor comes from.
