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Recettes
Beer-Soaked Beef Rotisserie Roast

Recipe

Beer-Soaked Beef Rotisserie Roast

10 min prep

120 min marinating

80 min cooking

Serves 12

Difficulty 3/5

If you’re having a gang over or just want to ensure you have leftovers, try this beer-soaked beef roast on the rotisserie.

Ingredients

1½ cups (375 mL) beer (ale or lager) 3 cloves garlic, minced ⅓ cup (75 mL) packed brown sugar 3 tbsp (45 mL) chili powder ¾ cup (175 mL) ketchup ⅓ cup (75 mL) balsamic vinegar 3 tbsp (45 mL) Dijon mustard 4 lb (2 kg) evenly-shaped Beef Top Sirloin Rotisserie Roast Salt and fresh ground pepper

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Directions

1. Combine beer, garlic, brown sugar, chili powder, ketchup, vinegar and mustard in large sealable freezer bag. Pierce roast all over with fork and add to bag; massaging to coat; seal and refrigerate for 2 to 4 hours. 2. Fill drip pan part way with water and place under grill, positioning under rotisserie rod. Preheat barbecue to medium-high (400°F/200°C). 3. Remove meat from marinade; discard marinade. Pat roast dry with paper towel; season all over with salt and pepper to your taste. 4. Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert oven-safe meat thermometer lengthwise into centre of roast, avoiding spit rod. Close lid and cook for about 1 hour 20 minutes for medium-rare, removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). NOTE: see ‘ESTIMATED COOKING TIMES’ chart below for timing estimates for all types and sizes of beef rotisserie roasts. 5. Transfer roast to cutting board, tent with foil and let rest for 15 minutes. Carve roast across the grain into thin slices.

Tip

For beef roasts that require marinating, such as Inside Round, Outside Round, Eye of Round and Sirloin Tip, increase the marinating time to 12 to 24 hours.

To cook roast without a rotisserie, use the indirect-heat barbecue roasting method: Complete steps 1 and 3 as directed. In step 2, filldrip pan with water and place under grill (off to one side). Preheat barbecue to medium-high (400°F/200°C). In step 4, insert oven-safe meat thermometer into centre of roast. Place roast on grill over drip pan; turn off burner under drip pan. Close lid and cook for about 1 hour 20 minutes for medium-rare, removing from grill when 5°F (3°C) below desired finished temperature (145°F/63°C for medium-rare, or 160°F/71°C for medium, or 170°F/77°C for well-done). Complete step 5 as directed.

Cuts Used in This Recipe

Soc de haut de surlonge

Rôti de haut de surlonge pour la rôtisserie

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.