Beer-Soaked Beef Rotisserie Roast with Skillet Corn & Kale Salad

Use any Rotisserie Roast: Top Sirloin, Sirloin Tip, Outside or Inside Round, Cross Rib or Prime Rib.Cook using a rotisserie or by indirect heat on the barbecue.

No Rotisserie? No Problem. Cook by Indirect Heat: Place roast on grill over drip pan on one side of the barbecue. Turn heat off just under the roast and cook as above.

Prep: 30 mins
Cook: 1 hr 30 mins
Yields: 10 – 12 Servings

  • 1 ½ cups (375 mL) beer (ale or lager)
  • 3 cloves garlic, minced
  • ¾ cup (175 mL) ketchup
  • ⅓ cup (75 mL) cider vinegar or Canadian-made balsamic vinegar
  • ⅓ cup (75 mL) brown sugar
  • 3 tbsp (45 mL) Dijon mustard
  • 3 tbsp (45 mL) chili powder
  • 1 tbsp (15 mL) minced fresh rosemary
  • 4 lb (1.81 kg) Beef Rotisserie Roast (e.g. Sirloin Tip, Top Sirloin or Inside Round)
  • Skillet Corn and Kale Salad (recipes follow)

Combine all ingredients (except beef) in large sealable freezer bag. Pierce roast all over with a fork. Add roast to bag and refrigerate for 12 to 24 hours. Discard marinade.

To cook on a rotisserie, place drip pan with ½ inch (1 cm) water under grill. Using medium-high heat, preheat barbecue to 400°F (200°C). Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast avoiding spit rod.

Cook at constant heat, in closed barbecue, to desired doneness: about 1-1/2 to 2 hours, until thermometer reads 145°F (63°C) for medium-rare; 155°F (68°C) for medium.

Remove roast to cutting board; cover with foil and let stand for 10 to 15 minutes. Carve into thin slices to serve.

Skillet Corn: In large covered deep skillet or sauté pan, cook 4 cobs of corn (broken in half) in ¼ inch (1 cm) water until just tender; drain. Return to stove and cook until pan is dry; add 2 tbsp (30 mL) butter and season all over with 1/4 tsp (1 mL) dried thyme leaves (if desired) and salt and pepper to taste. Heat, turning cobs often to coat well, until butter is bubbling and begins to brown.

Kale Salad: In large bowl, whisk together ¼ cup (50 mL) canola oil, 1 clove garlic, pressed, 2 tbsp (30 mL) red wine or white balsamic vinegar, 1 tbsp (15 mL) EACH Dijon mustard and maple syrup, ¼ tsp (1 mL) EACH salt and pepper.

Add 4 cups (1 L) baby kale or torn kale leaves (stems removed), ¼ cup (50 mL) EACH sunflower seeds and dried cranberries and 1 small apple cut into slices. Toss and serve or let stand up to 1 hour before serving.

Recipes graciously supplied by Canada Beef.

 

 

 

 

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