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Recipe: Beer - Marinated Rump Roast
Similar Categories: Beer, Marinated, Rump, Roast
Serving Size : 8 Preparation Time :0:15
2 tablespoons vegetable oil
1 medium onion -- chopped (1/2 cup)
1 clove garlic -- finely chopped
1/2 cup chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 (12 ounce) can beer -- (or 12 ounce bottle)
OR
1 (12 ounce) can nonalcoholic beer
3 1/2 pounds beef rolled rump roast -- (3 1/2 to 4 pounds)
2 cups hickory wood chips
Heat oil in 1-quart saucepan over medium-high heat. Cook onion and
garlic in oil, stirring frequently, until onion is tender; remove from
heat. Stir in chili sauce, salt, pepper and beer.
Place beef in shallow nonmetal dish or resealable plastic bag. Pour beer
mixture over beef; turn beef to coat with marinade. Cover dish or seal
bag and refrigerate, turning beef occasionally, at least 8 hours but no
longer than 24 hours.
Cover wood chips with water; soak 30 minutes.
Brush grill rack with vegetable oil. Heat coals or gas grill for
indirect heat (see "Grilling: Direct- and Indirect-Heat Grilling" tip).
Remove beef from marinade; reserve marinade. Insert spit rod lengthwise
through center of beef; hold firmly in place with adjustable holding
forks. Insert barbecue meat thermometer so tip is near center of beef
but not touching spit rod. Drain wood chips. Add about 1/2 cup wood
chips to MEDIUM-LOW coals or rock.
Cover and grill beef on rotisserie over drip pan and 4 inches from
MEDIUM-LOW heat about 2 hours for medium doneness (160ºF on meat
thermometer), brushing occasionally with marinade and adding 1/2 cup
wood chips to coals or rock every 30 minutes. Remove spit rod, holding
forks and thermometer. Discard any remaining marinade. Cover beef with
aluminum foil and let stand 15 minutes before slicing.
2 tablespoons vegetable oil
1 medium onion -- chopped (1/2 cup)
1 clove garlic -- finely chopped
1/2 cup chili sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 (12 ounce) can beer -- (or 12 ounce bottle)
OR
1 (12 ounce) can nonalcoholic beer
3 1/2 pounds beef rolled rump roast -- (3 1/2 to 4 pounds)
2 cups hickory wood chips
Heat oil in 1-quart saucepan over medium-high heat. Cook onion and
garlic in oil, stirring frequently, until onion is tender; remove from
heat. Stir in chili sauce, salt, pepper and beer.
Place beef in shallow nonmetal dish or resealable plastic bag. Pour beer
mixture over beef; turn beef to coat with marinade. Cover dish or seal
bag and refrigerate, turning beef occasionally, at least 8 hours but no
longer than 24 hours.
Cover wood chips with water; soak 30 minutes.
Brush grill rack with vegetable oil. Heat coals or gas grill for
indirect heat (see "Grilling: Direct- and Indirect-Heat Grilling" tip).
Remove beef from marinade; reserve marinade. Insert spit rod lengthwise
through center of beef; hold firmly in place with adjustable holding
forks. Insert barbecue meat thermometer so tip is near center of beef
but not touching spit rod. Drain wood chips. Add about 1/2 cup wood
chips to MEDIUM-LOW coals or rock.
Cover and grill beef on rotisserie over drip pan and 4 inches from
MEDIUM-LOW heat about 2 hours for medium doneness (160ºF on meat
thermometer), brushing occasionally with marinade and adding 1/2 cup
wood chips to coals or rock every 30 minutes. Remove spit rod, holding
forks and thermometer. Discard any remaining marinade. Cover beef with
aluminum foil and let stand 15 minutes before slicing.
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