Roast Beef In Bourbon Sauce Recipe

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Roast Beef In Bourbon Sauce 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

A Recipe for
Roast Beef In Bourbon Sauce

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

This Recipe for Roast Beef In Bourbon Sauce is one of thousands in the Recipes-to-go Beef Cookbook.

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To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

This is a recipe for Roast Beef In Bourbon Sauce from the recipe cookbook of Recipes-to-go (Beef)

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Roast Beef In Bourbon Sauce

Hunger is the best sauce in the world.
Cervantes

Roast Beef In Bourbon Sauce 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.

Serves: 10

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Roast Beef In Bourbon Sauce Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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