Herb and Mustard “Plastered” Beef Rotisserie Roast
junio 18, 2015
The sweetness of crisp apples and the heat of jalapenos in the quick-and-easy salsa recipe, pair beautifully with grilled beef.
[timer length=60]60 Minutes[/timer]
- Prep: 20 mins
- Cook: 1 hr
1 hr 20 mins
- Productos: 6 Servings
Insert rotisserie rod lengthwise through centre of roast so that it is balanced; secure with holding forks. In small bowl, combine remaining ingredients to make a thick, spreadable paste. Set roast on spit rod over large bowl or pot; coat roast with mustard paste. Insert meat thermometer into centre of roast, avoiding spit rod.
Place roast over drip pan in barbecue preheated to medium-high 400°F (200°C). Close lid; cook 45 to 55 minutes until thermometer reads 155°F (68°C) for medium. For an estimated cooking time chart, refer to the barbecue roasting cooking lesson.
Apple Onion Salsa: In medium bowl, combine 1 large McIntosh apple, cored and finely diced, 1 Roma tomato, seeded and diced, 1/3 cup (75 mL) chopped green onion, 2 tbsp (30 mL) EACH: apple cider vinegar and chopped cilantro or parsley, 1 tbsp (15 mL) horseradish, 3 to 4 tsp (15 to 20 mL, or to taste) finely minced fresh or pickled jalapeno peppers, 1 clove garlic, finely minced and salt and pepper to taste. Mix well; let stand 30 minutes. Taste before serving; add herbs or seasonings, if needed. Makes about 1-3/4 cups (425 mL).
Tip: An evenly shaped boneless premium oven roast (Top Sirloin, Rib Eye or Prime Rib) can be substituted for a rotisserie roast.
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