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How To make Roast Beef In Bourbon Sauce
1/2 c Vegetable Oil
1/2 c Bourbon
1 lg Onion
Thinly Sliced
2 lg Cloves Garlic :
Minced
1 t Freshly Ground Black Pepper
1 t Dry Mustard
1 t Salt
1/4 c Wine Or Cider Vinegar
1 Rib-Eye Or First Cut Chuck
Or Boneless Round Steak About 5 to 6 Pounds
Combine the oil, bourbon, onion, garlic, pepper, mustard, salt and vinegar, blending well. Place the meat in a plastic bag or glass dish. Pour the marinade over the meat and marinate 1 hour at room temperature, turning the meat 2 to 3 times. Drain the meat, reserving the marinade. Spit the meat from end to end through the center or on a diagonal, making sure that the roast is balanced. If the meat has not been tied already, tie it after you have fastened it in place with the spit forks--it will be a little firmer that way. Engage the spit and turn the meat, 8 to 10 inches above hot coals, for 1 1/2 hours or until a meat thermometer registers 120 degrees F. for rare, to 2 1/2 hours for well-done, 165 Degrees F on the meat
thermometer. Brush with the sauce for the last 30 minutes of cooking. To roast on the grill, place the meat over a drip pan with the hot coals surrounding the drip pan, or pushed back. Turn and baste the meat as needed to cook evenly. Grill 1 1/2 to 2 1/2 hours. Let the meat stand, on a platter, 20 to 30 minutes before carving. Heat the sauce and serve with the meat. NOTE: Any leftovers make great sandwiches and beef salads.
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1 pound steak tips
1/2 cup brown sugar
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1/4 cup soy sauce
1/2 TBS Worcestershire Sauce
1 tsp dijon mustard
1/4 cup honey
2 TBS onion (diced)
2 cloves garlic (minced)
small piece minced ginger or 1/4 tsp ground ginger
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4 lbs chuck roast beef
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp seasoned salt
2 tbsp meat seasoning
1 tbsp complete seasoning
1 tbsp smoked paprika
1 tsp black pepper
mustard oil or any oil of your choice
small mini potatoes: as much as you like
carrots
1 large onion chopped
4 small bell peppers Chopped
2 tbsp minced garlic
few stalks thyme
2 stalks Rosemary
1 cup tomato sauce
1 1/3 cup beef stock
2 tbsp brown braising sauce
2 tbsp Worcestershire sauce
1/4 cup flour
2 tbsp brown sugar
2 tbsp reserved seasoning from the meat.
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