Cast Iron Spiced Coulotte Roast
A cast iron pan is key to this spiced coulotte roast. Searing, then slowly finishing the coulotte, creates a tender and perfectly cooked petite roast with a tasty crust. This recipe features a myriad of spices inspired by Moroccan cuisine.
Equipment
- Cast Iron Pan
Ingredients
- 2-3 lbs Certified Angus Beef ® top sirloin cap roast coulotte with 1/4-inch fat cap
- 2 teaspoons kosher or sea salt
- 1 teaspoon black pepper
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground clove
Instructions
- In a small mixing bowl combine salt, pepper, allspice cinnamon and clove.
- Score fat cap of roast in lines 1/2-inch apart, just through the fat. Spread spice rub evenly on all sides; refrigerate one hour.
- Preheat oven to 325° F.
- Place roast fat-side down in a cast iron pan on range top. Turn heat to medium high, searing and rendering fat for 5 minutes.
- After a crust is formed, flip roast over and transfer pan to oven. Roast 30 minutes or until internal temperature reaches 120° F for medium rare.
Notes
Recipe and photo courtesy of Certified Angus Beef