Barbecued Roast Beef with Chow-Chow Relish

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junio 18, 2015

Serve barbecued roast beef as part of a buffet with salads and this retro-style easy fresh homemade pickle. No need to rush to the table as the beef is perfect served al fresco this way.

  • Productos: 16 Servings


4 lb (2 kg) Beef Oven or Rotisserie Roast

2 cups (500 mL) barbecue sauce

Chunky Chow-Chow Relish (recipe follows)


Pierce roast all over with fork. Place in large sealable freezer bag with barbecue sauce; refrigerate for 8 to 12 hours. Discard marinade after use. (If using Premium Rotisserie/Oven Roasts marinate only for 1 to 2 hours or simply rub all over with some of the sauce).

Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400°F/200°C). To Cook with Rotisserie: Insert spit rod lengthwise through centre of roast; secure with holding forks and place over drip pan. To Cook without Rotisserie: Place roast on grill over drip pan that is moved to one side; turn heat under just the roast.

Insert meat thermometer into middle of roast, avoiding spit rod (if using). Cook at constant heat in, closed barbecue, until thermometer reads 145°F(63°C) for medium-rare doneness, about 40 to 50 minutes per kg (20 to 25 minutes per lb). Transfer to cutting board; cover with foil and let stand for up to 30 minutes. Carve into thin slices to serve.

Chunky Chow-Chow Relish: Cook 2 cups (500 mL) EACH cauliflower florets and coarsely chopped carrots in pot of boiling salted water until tender, about 4 minutes. Drain well; place in bowl. Stir in 1 sweet green pepper (coarsely chopped), 1/2 cup (125 mL) EACH chopped red onion and barbecue sauce, 2 tbsp (30 mL) EACH vinegar and minced fresh parsley and 1 tsp (5 mL) prepared hot mustard. Cover and refrigerate for up to 1 week. Makes 4 cups (1 L).
Good source of iron (16% DV) and excellent source of zinc (53% DV), 5% DV sodium.


Información nutricional

Proteínas25 g
Grasas Totales3 g
Total Carbohydrates2 g