• Skip to primary navigation
  • Skip to main content
  • Skip to footer
ABPI-Logo

Atlantic Beef Products

Prince Edward Island

  • Our Beef
    • PEI Certified Beef
    • Blue Dot Reserve
    • True Beef
    • Island View Farms
    • Food Safety
    • Sustainability
    • Where To Buy
  • Producers
    • Grow the Herd
    • Become a PEI Certified Beef Producer
  • Customers
  • Recipes
  • News
  • About ABPI
    • Our Story
    • Vision, Mission & Values
    • Leadership
    • Our Partners
    • Job Opportunities
    • Job Inquiries
    • FAQs
    • Contact
  • Facebook
  • Instagram
  • Twitter
  • YouTube

Beer-Soaked Beef Rotisserie Roast with Skillet Corn & Kale Salad

Beer-Soaked Beef Rotisserie Roast with Skillet Corn & Kale Salad
2017-02-08 17:09:56
Yields 10
Cook using a rotisserie or by indirect heat on the barbecue. You can use any Rotisserie Roast: Top Sirloin, Sirloin Tip, Outside or Inside Round, Cross Rib or Prime Rib.
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr 30 min
Ingredients
  1. 1 ½ cups (375 mL) beer (ale or lager)
  2. 3 cloves garlic, minced
  3. ¾ cup (175 mL) ketchup
  4. ⅓ cup (75 mL) balsamic vinegar
  5. ⅓ cup (75 mL) brown sugar
  6. 3 tbsp (45 mL) Dijon mustard
  7. 3 tbsp (45 mL) chili powder
  8. 1 tbsp (15 mL) minced fresh rosemary
  9. 4 lb (1.81 kg) Prince Edward Island Certified Island Beef Rotisserie Roast (e.g. Sirloin Tip, Top Sirloin or Inside Round)
  10. Skillet Corn and Kale Salad (recipes follow)
Instructions
  1. Combine all ingredients (except beef) in large sealable freezer bag. Pierce roast all over with a fork. Add roast to bag and refrigerate for 12 to 24 hours. Discard marinade.
  2. To cook on a rotisserie, place drip pan with ½ inch (1 cm) water under grill. Using medium-high heat, preheat barbecue to 400°F (200°C). Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast avoiding spit rod.
  3. Cook at constant heat, in closed barbecue, to desired doneness: about 1-1/2 to 2 hours, until thermometer reads 145°F (63°C) for medium-rare; 155°F (68°C) for medium.
  4. Remove roast to cutting board; cover with foil and let stand for 10 to 15 minutes. Carve into thin slices to serve.
Skillet Corn
  1. In large covered deep skillet or sauté pan, cook 4 cobs of corn (broken in half) in ¼ inch (1 cm) water until just tender; drain. Return to stove and cook until pan is dry; add 2 tbsp (30 mL) butter and season all over with 1/4 tsp (1 mL) dried thyme leaves (if desired) and salt and pepper to taste. Heat, turning cobs often to coat well, until butter is bubbling and begins to brown.
Kale Salad
  1. In large bowl, whisk together ¼ cup (50 mL) vegetable oil, 1 clove garlic, pressed, 2 tbsp (30 mL) red wine or white balsamic vinegar, 1 tbsp (15 mL) EACH Dijon mustard and maple syrup, ¼ tsp (1 mL) EACH salt and pepper. Add 4 cups (1 L) baby kale or torn kale leaves (stems removed), ¼ cup (50 mL) EACH pumpkin seeds and dried cranberries and 1 small apple cut into slices. Toss and serve or let stand up to 1 hour before serving.
Notes
  1. No Rotisserie? No Problem. Cook by Indirect Heat: Place roast on grill over drip pan on one side of the barbecue. Turn heat off just under the roast and cook as above.
Atlantic Beef Products https://www.abpi.ca/
« K.B. Kinsman and Son Farm Limited
Raclette-Style Beef in Herbed Butter »

OUR PARTNERS

PEI Agriculture and Fisheries LogoPrince Edward Island Cattle Producers logo PEI Canada's Food Island logoCanada Beef logo New Brunswick Cattle Producers-logo Nova Scotia Cattle Producers

Footer

Atlantic Beef products

95 Train Station Rd.
Albany PE
C0B 1A0
Get Directions
902-437-2727

For Sales Information

aleblanc@abpi.ca

Recent Posts

  • Cooking up Certified Island Beef with Chef Irwin McKinnon
  • Festive Flavours
  • Holiday Food Drive
  • PEI Junior Chefs
  • PEI Junior Chefs Competition

Copyright © 2023 · Website by TechnoMedia · Log in