Cross Rib Roast With Curried Potatoes Recipe
Ingredients
| 1 boned, tied beef cross-rib roast (about 4 lb.) | ||
| Soy sauce | 3 Tablespoon | |
| Worcestershire | 2 Tablespoon | |
| Brown sugar | 2 Tablespoon | |
| Dry mustard | 1 Tablespoon | |
| Thyme leaves | 2 Teaspoon, dried | |
| Curried potatoes | ||
| Salt | To Taste | |
Directions
1. Rinse meat and pat dry. In a deep bowl, mix soy sauce, Worcestershire, brown sugar,
mustard, and thyme. Add beef and turn to coat. Cover and chill at least 1 hour and up to 24 hours, turning meat occasionally.
2. Ignite 70 charcoal briquets on the firegrate of a barbecue with a lid. When coals are spotted with gray ash, in about 20 minutes, push equal amounts to opposite sides of firegrate. Add 10 more briquets to each mound of coals now and every 30 minutes of cooking. Or turn gas barbecue to high, cover, and heat 10 minutes, then adjust for indirect cooking.
3. Lift meat from marinade; discard liquid. Set meat on center of grill, not directly
over heat. Cover barbecue (open vents for charcoal). Cook until a thermometer inserted in the center of the thickest part registers 130° for rare, 50 minutes to 1 hour, or 135° for medium-rare, 1 to 1 1/4 hours. 4. Set meat on a carving board and let rest at least 20 minutes.Season to taste with salt.
mustard, and thyme. Add beef and turn to coat. Cover and chill at least 1 hour and up to 24 hours, turning meat occasionally.
2. Ignite 70 charcoal briquets on the firegrate of a barbecue with a lid. When coals are spotted with gray ash, in about 20 minutes, push equal amounts to opposite sides of firegrate. Add 10 more briquets to each mound of coals now and every 30 minutes of cooking. Or turn gas barbecue to high, cover, and heat 10 minutes, then adjust for indirect cooking.
3. Lift meat from marinade; discard liquid. Set meat on center of grill, not directly
over heat. Cover barbecue (open vents for charcoal). Cook until a thermometer inserted in the center of the thickest part registers 130° for rare, 50 minutes to 1 hour, or 135° for medium-rare, 1 to 1 1/4 hours. 4. Set meat on a carving board and let rest at least 20 minutes.Season to taste with salt.
Chef
