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Coffee Brined Beef Roast with Veggies

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This Coffee Brined Beef Roast with Veggies turned out to be a huge hit with the family!

Sundays are always a roast day. I decided I had to make Sunny Anderson’s Coffee Beef Roast after watching her show during the week. What a hit. Hers was very rare though – my boring family doesn’t like rare. It turned out great all the same. You can adjust your cooking time if you decide to give it a try. Another steal was the Gem Squash Mac n Cheese I got from another group. Great for those abstaining from meat. The broccoli and cheese was just a spin-off from the cauliflower and white/cheese sauce, which is always, always well received. I hope you guys try the beef.

Coffee Brined Beef Roast

Recipe Credit: Foodnetwork – Cooking For Real


  • 1.5 kg beef roast
  • 2 cups strong coffee cooled
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • (Add to Ziploc bag and refrigerate overnight)

Mix together

  • 2 Tblsp brown sugar
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 Tblsp olive oil

Mix into a paste and cover the roast


  1. Add to roasting pan and pour 1 cup beef stock round beef.
  2. Add 1 onion quartered and a few garlic cloves, and 2 bay leaves.
  3. Roast in preheated oven uncovered at 170 degrees for 1½ hours.

Three Cheese Cauliflower Broccoli Au Gratin


  • 1 head each cauliflower and broccoli
  • 3 tbsp butter
  • 4 tbsp cake flour
  • 3 cups warm milk
  • 1 Tblsp Cheese Spread
  • 1 round feta cheese
  • 4 tbsp parmesan cheese,
  • paprika to garnish
  • cheddar cheese
  • and breadcrumb and herb topping


  1. Steam the cauliflower and broccoli until tender in hot water and a vegetable stockpot.
  2. Drain properly and leave in a colander to dry while you make your sauce.
  3. Once completely drained transfer to a baking dish and season with salt, pepper, and Aromix.
  4. Melt the butter and add the flour.
  5. Stir until a smooth paste.
  6. Add a little of the warm milk and stir well.
  7. Add the rest of the milk and bring to a boil.
  8. Add a pinch of nutmeg and a pinch of mustard powder. Stir.
  9. Remove from the heat and add the feta, parmesan, and Cheese Spread.
  10. Stir until melted. Pour the piping hot sauce over broccoli and cauliflower, and garnish with paprika.
  11. Grate some cheddar over the top and sprinkle over some fresh bread crumbs mixed with butter and mixed fresh herbs. Bake until lightly golden

Gem Squash Mac N Cheese
Recipe Credit: Naeema Mia


  • 3 gem squash, neatly sliced in half
  • 1 Tblsp butter
  • 1 tsp flour
  • ¼ cup creamed-style sweetcorn
  • 1 cup fresh cream
  • ¼ tsp crushed green chili (optional)
  • ½ cup grated cheddar cheese (reserve some for topping)
  • 1 cup boiled macaroni – al dente in salted water with a drop of olive oil
  • Chopped parsley/coriander – chili flakes or paprika for garnish


  1. Boil Gem Squash halves till cooked.
  2. Discard the pips – scoop out the flesh and retain the shells.
  3. Add the flesh to a pot.
  4. Using a stick blender or whisk, add the butter and flour and blend on low heat.
  5. Add the sweet corn and fresh cream.
  6. Add the cooked macaroni and green chili.
  7. Toss in your cheese and macaroni and stir till the cheese has melted.
  8. Scoop back into Squash shells.
  9. Top with extra cheese, chili flakes and bake till cheese has melted.

Prepared, tried, and tested Melanie Kramar 

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