Enjoy! - Celebrate Sunny Days with Manitoba Foods - Cowboy Quick Roast With "Moonshine" Marinade - Manitoba Agriculture, Food and Rural Initiatives

July 2007

Enjoy! - Celebrate Sunny Days with Manitoba Foods

1/4 cup	(50 mL)	EACH Worcestershire sauce and room-temperature strong-brewed coffee
3 tbsp	(45 mL)	EACH balsamic vinegar and dark rum (or dark brown sugar)
2 tbsp	(30 mL)	EACH soy sauce and vegetable oil
1 tbsp	(15 mL)	minced fresh gingerroot
2	(2)	cloves garlic, minced (or 2 tsp/10 mL)
½ tsp	(2 mL)	freshly ground pepper
1 lb	(500 g)	Beef Premium Quick Roast (Top sirloin, Tenderloin, Strip loin or Rib Eye)
In large sealable freezer bag, combine all marinade ingredients. Set aside ¼ cup (50 mL) of marinade for basting roast. Remove netting from roast and pierce numerous times with fork. Add roast to marinade in freezer bag; seal tightly and refrigerate for at least 30 minutes. Discard marinade used on meat. Insert meat thermometer lengthwise into centre of roast so that shaft is not visible. Grill roast over medium-high heat in closed barbecue or cook, uncovered, in shallow ovenproof pan in 350°F (180°C) oven for 50-60 min until thermometer reads 155°F (68°C) for medium. Brush beef occasionally with marinade while cooking. Remove roast to cutting board; tent with foil for 5 minutes to allow temperature to rise 5°F (3°C). Cut into thin slices across the grain and serve with vegetables. Makes 4 servings Beef Information Centre www.beefinfo.org