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1
Preheat oven to 350 degrees.
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2
In a small bowl, combine the pepper, oregano, cumin, celery salt, garlic powder and paprika.
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3
Rub the spice mix into the meat and place the roast fat side up in a foil lined pan.
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4
Bake for 45 minutes to an hour or until the internal temperature in the thickest part of the meat reads 120-125 degrees.
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5
In a medium saucepan, oever medium heat, melt the butter and saute the onions and garlic until soft and golden.
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6
Add the mustard, brown sugar and instant coffee to the saucepan and cook for one minute, stirring constantly.
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7
Stir in the hot pepper sauce, tomato sauce and vinegar.
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8
When the mixture comes to a boil, reduce the heat and simmer 30 minutes.
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9
Check the taste and adjust as you need to.
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10
Remove meat from the oven and let rest for a few minutes before slicing thinly across the grain and returning to the roasting pan.
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11
Slather the meat with plently of warm sauce and return to the oven, then prepare the slaw.
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12
In a large bowl, mix almonds, olive oil, lemon juice, mustard seed and celery seed.
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13
Add the chopped cabbage, tomatoes, corn and scallions.
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14
Season with salt and pepper and toss.
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15
Refrigerate until serving.
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16
Heat the buns, pile high with barbecued beef, smother with gobs of warm sauce.
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17
Serve with slaw!
