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Captain's Table Rolled Roast

Type: Meat
Serves: 8 people

Recipe Ingredients

5 lbs 2270g / 80ozRolled roast
  The Marinade
1/2 cup 118mlOlive oil
1/4 cup 59mlLime juice
1/4 cup 59mlDijon mustard
1/2 cup 118mlChablis
1 tablespoon 15mlChopped fresh tarragon
1 tablespoon 15mlChopped fresh dill
1 teaspoon 5mlCumin
1 tablespoon 15mlFresh ground black pepper
6   Garlic cloves*
  The Glaze
2 tablespoons 30mlOlive oil
1/3 cup 78mlLite soy sauce
3/4 cup 177mlHoney
1 tablespoon 15mlFresh ginger - grated
1 tablespoon 15mlGarlic clove - minced (large)
2 tablespoons 30mlLemon juice
3/4 tablespoon 11mlCrushed Thai chili peppers

Recipe Instructions

*Sliver the garlic cloves into 20-25 pieces.

MARINADE: Combine first eight ingredients in a mixing bowl, stir well and pour into a durable plastic bag. With the tip of a sharp knife, penetrate the outer skin of the roast and insert the slivered garlic cloves. Add beef to the bag, seal and turn to thoroughly coat. Let stand a minimum of 1 1/2 hours, turning several times.

THE GLAZE: Add honey to sauce pan, heat gently. Add all other glaze ingredients, stir frequently. DO NOT BRING TO A BOIL! Remove from heat.

PREPARATION: Preheat grill to minimum 325F.

Remove beef from marinade, reserve for future use. Set beef on rack. Insert meat thermometer so that probe is in the center of the meat. Cover with tinfoil tent and place on grill or spit.

For rare meat, roast for 33 minutes per pound or up to an internal temperature of 140F for rare meat, 160F for medium.

GLAZE after 30 minutes. Remove foil for last 1/2 hour. Remove from grill and let stand for fifteen minutes before slicing thinly. Remaining glaze can be re-heated and used as a sauce.

Garnish with greens and serve with asparagus and new small potatoes.

Source:
Bonnie Stern, Simply Heartsmart

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