Fire-and-Smoke Roast Beef
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per servings: about | - |
| cal | 69 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 0 |
| carb | 12 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 119 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 5 |
| vit A | 79 |
| vit C | 28 |
| folate | 10 |
Chipotle-flavoured hot pepper sauces (such as Tabasco and Buffalo) are now available in many grocery stores. Or use some of the adobo sauce from canned smoked chipotle peppers and freeze the peppers for later use. Serve with Butternut Squash Cubes.
Ingredients
Preparation
On cutting board, coarsely chop garlic; sprinkle with half of the salt. With flat side of knife or fork, mash to form paste; scrape into small bowl. Stir in oil, chili powder, chipotle sauce, oregano, cumin and remaining salt ; rub all over roast. Place on rack in roasting pan; refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 4 hours.)
Roast in 425°F (220°C) oven for 15 minutes. Reduce heat to 325°F (160°C); roast until meat thermometer registers 140°F (60°C) for medium-rare, about 1 hour, or 150°F (65°C) for medium.
Transfer to cutting board; tent with foil and let stand until meat thermometer reaches 145°F (63°C) or 160°F (71°C) before carving, about 15 minutes.
Source : Canadian Living Magazine: March 2006
- Keywords : Main Course; Beef; Garlic; Roast;
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