Beer-Soaked Beef Rotisserie Roast with Skillet Corn & Kale Salad
junio 24, 2015
Cook using a rotisserie or by indirect heat on the barbecue. You can use any Rotisserie Roast: Top Sirloin, Sirloin Tip, Outside or Inside Round, Cross Rib or Prime Rib.
[timer length=90]90 Minutes[/timer]
- Prep: 30 mins
- Cook: 1 hr 30 mins
1 hr 30 mins
- Productos: 10 - 12 Servings
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.
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) vegetable 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 pumpkin seeds and dried cranberries and 1 small apple cut into slices. Toss and serve or let stand up to 1 hour before serving.
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.
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