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
A Recipe for
Roast Beef In Bourbon Sauce
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This Recipe for Roast Beef In Bourbon Sauce is one of thousands in the Recipes-to-go Beef Cookbook.
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This is a recipe for Roast Beef In Bourbon Sauce from the recipe cookbook of Recipes-to-go (Beef)
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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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.
Serves: 10
Roast Beef In Bourbon Sauce Recipe brought to you by Recipes To-Go