Roast Beef In Bourbon Sauce
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 Ri...
Ingredients
- 1/2cup vegetable oil
- 1/2cup bourbon
- 1large onion -- thinly sliced
- 2large cloves garlic -- minced
- 1tsp freshly ground black pepper
- 1tsp dry mustard
- 1tsp salt
- 1/4cup wine or cider vinegar
Directions
- 1
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
- 2
Place the meat in a plastic bag or glass dish
- 3
Pour the marinade over the meat and marinate 1 hour at room temperature, turning the meat 2 to 3 times
- 4
Drain the meat, reserving the marinade
- 5
Spit the meat from end to end through the center or on a diagonal, making sure that the roast is balanced
- 6
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
- 7
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
- 8
for rare, to 2 1/2 hours for well-done, 165 Degrees F on the meat thermometer