Take a trip south of the border with the flavours of lime and smoked chipotles. Serve cooked roast thinly s...
Take a trip south of the border with the flavours of lime and smoked chipotles. Serve cooked roast thinly sliced with chopped fresh coriander, tortillas, salsa and guacamole. If you don't have a rotisserie, cook by indirect heat (see notes below).
Prep: 10 minutes
Marinating: 4 to 12 hours
Cook: 1 hour
1/2 cup (125 mL) fresh lime juice
3 tbsp (45 mL) minced chipotle peppers in adobo sauce
2 tbsp (30 mL) EACH vegetable oil and brown sugar
1 tbsp (15 mL) hot pepper sauce
1 tsp (5 mL) EACH ground cumin and Dijon mustard
2 cloves garlic, minced
3 lb (1.5 kg) Beef Rotisserie Roast (eg. Inside Round, Sirloin Tip or Outside Round)
1 tsp (5 mL) EACH salt and pepper
1. Combine lime juice, chipotle peppers, vegetable oil, brown sugar, hot pepper sauce, cumin, mustard and garlic in large sealable freezer bag. Pierce roast all over with fork and add to bag; turn to coat. Seal and refrigerate for 4 to 12 hours. Reserve marinade; pat roast dry with paper towel. Season with salt and pepper.
2. Place drip pan under grill; add 1/2 inch (1 cm) water to pan. Preheat barbecue to medium-high (400ºF/200ºC). Insert spit rod lengthwise through centre or roast; secure with holding forks and place over drip pan. Insert meat thermometer into middle of roast, avoiding spit rod. Cook at constant heat in closed barbecue until meat thermometer reads 140ºF (60ºC) for medium-rare (about 1 hour). Meanwhile, bring reserved marinade to boil to use as a basting sauce near the end of cooking or to serve as a dipping sauce.
3. Transfer roast to cutting board; tent with foil for 10 to 15 minutes. Carve roast into thin slices and serve with boiled marinade as a sauce.
Makes 12 servings.
Per 100 gram raw lean beef, trimmed of external fat (composite of 26 cuts):
23 g protein
7 g fat
2 g carbohydrate
An excellent source of Zinc and good source of Iron.
Daily Value %
Vitamin D 10%
Vitamin B6 15%
Vitamin B12 110%
Courtesy of the Beef Information Centre, for more recipes and to join the Make it Beef Club, visit www.beefinfo****
Written by: Jane Muller