Roast Beef In Bourbon Sauce Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Vegetable Oil,
1/2 cup: Bourbon,
1 large: Onion, Thinly Sliced
2 large: Cloves Garlic, Minced
1 tsp: Freshly Ground Black Pepper,
1 tsp: Dry Mustard,
1 tsp: Salt,
1/4 cup: Wine Or Cider Vinegar,
1: Rib-Eye Or First Cut Chuck,
Or Boneless Round Steak,
About 5 to 6 Pounds,
Directions:
Combine the oil, bourbon, onion, garlic, pepper, mustard, salt and
vinegar, blending well. Place the meat in a plastic bag or glass
dish. Pour the marinade over the meat and marinate 1 hour at room
temperature, turning the meat 2 to 3 times. Drain the meat,
reserving the marinade. Spit the meat from end to end through the
center or on a diagonal, making sure that the roast is balanced. If
the meat has not been tied already, tie it after you have fastened it
in place with the spit forks--it will be a little firmer that way.
Engage the spit and turn the meat, 8 to 10 inches above hot coals,
for 1 1/2 hours or until a meat thermometer registers 120 degrees F.
for rare, to 2 1/2 hours for well-done, 165 Degrees F on the meat
thermometer. Brush with the sauce for the last 30 minutes of
cooking. To roast on the grill, place the meat over a drip pan with
the hot coals surrounding the drip pan, or pushed back. Turn and
baste the meat as needed to cook evenly. Grill 1 1/2 to 2 1/2 hours.
Let the meat stand, on a platter, 20 to 30 minutes before carving.
Heat the sauce and serve with the meat.
NOTE:
Any leftovers make great sandwiches and beef salads.
Source from luhu.jp
vinegar, blending well. Place the meat in a plastic bag or glass
dish. Pour the marinade over the meat and marinate 1 hour at room
temperature, turning the meat 2 to 3 times. Drain the meat,
reserving the marinade. Spit the meat from end to end through the
center or on a diagonal, making sure that the roast is balanced. If
the meat has not been tied already, tie it after you have fastened it
in place with the spit forks--it will be a little firmer that way.
Engage the spit and turn the meat, 8 to 10 inches above hot coals,
for 1 1/2 hours or until a meat thermometer registers 120 degrees F.
for rare, to 2 1/2 hours for well-done, 165 Degrees F on the meat
thermometer. Brush with the sauce for the last 30 minutes of
cooking. To roast on the grill, place the meat over a drip pan with
the hot coals surrounding the drip pan, or pushed back. Turn and
baste the meat as needed to cook evenly. Grill 1 1/2 to 2 1/2 hours.
Let the meat stand, on a platter, 20 to 30 minutes before carving.
Heat the sauce and serve with the meat.
NOTE:
Any leftovers make great sandwiches and beef salads.
Source from luhu.jp