Roast beef in bourbon sauce

10 Servings

Ingredients

Quantity Ingredient
½ cup Vegetable Oil
½ cup Bourbon
1 large Onion; Thinly Sliced
2 larges Cloves Garlic; Minced
1 teaspoon Freshly Ground Black Pepper
1 teaspoon Dry Mustard
1 teaspoon Salt
¼ 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 1½ hours or until a meat thermometer registers 120 degrees F.

for rare, to 2 ½ 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 ½ to 2 ½ 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.

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