Roast Beef In Bourbon Sauce

* Exported from MasterCook *

ROAST BEEF IN BOURBON SAUCE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Meats Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Vegetable Oil
1/2 c Bourbon
1 lg Onion -- Thinly Sliced
2 lg Cloves Garlic -- Minced
1 t Freshly Ground Black Pepper
1 t Dry Mustard
1 t Salt
1/4 c Wine Or Cider Vinegar
1 Rib-Eye Or First Cut Chuck
Or Boneless Round Steak
About 5 to 6 Pounds

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.



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