Coffee-rubbed roast beef with smoked confit garlic mash recipe | Sainsbury`s Magazine

Ingredients

• 2 dried ancho chillies
• 4 tbsp dark roast instant coffee powder
• 3 tbsp dark brown sugar
• 2 tbsp smoked paprika
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 2 tsp garlic salt (or ½ tsp garlic granules plus 1½ tsp sea salt flakes)
• 1 tsp freshly ground black pepper
• 2 tbsp balsamic vinegar
• 1 x 1.75kg-2kg beef brisket
• 3 large red onions, cut into wedges
• 500ml beef stock, made with 1 stock pot - use gluten-free stock if required