BBQ Venezuelan Sugar-Crusted Beef Recipe
January 18, 2017
This is our absolute "go to" BBQ beef recipe. It creates the best flavours on either oven roasted, or BBQ beef. Marinate a large whole sirloin - for best results, leave it overnight in the fridge and regularly coat the meat with the marinade so that is becomes a rich, dark colour.
BBQ Venezuelan Sugar-Crusted Beef Recipe
1 cup soft brown sugar
1 cup white wine vinegar
1/4 cup Worcestershire sauce
6 cloves garlic, crushed
1/2 tsp freshly ground black pepper
2 kilos whole sirloin or scotch fillet (if you want to use less meat, then half this recipe)
Method
- Combine all the marinade ingredients together, in a bowl.
- Place the whole piece of meat in a roasting tray and coat in the marinade. Cover and leave in the refrigerator for 2-4 hours, preferably overnight.
- Remove the meat from the refrigerator and allow it to come to room temperature, before cooking the meat.
- Preheat the BBQ with a lid to 180 degrees celcius. All burners should be set to medium.
- Transfer the meat to a large roasting tray and insert a meat thermometer into the centre of the meat (see the Bluetooth BBQ thermometer that signals to your phone, when the meat is cooked to your preference - available at The Gift Loft).
- Place the tray in the centre of the BBQ and turn off the burners directly underneath. Cover and cook for 1 hour for medium rare, basting occasionally with the remaining marinade, until the thermometer reads 55 degrees celcius.
- Remove the tray from the BBQ, cover the meat with foil and set aside to rest for 15 minutes. Cut the sirloin or scotch fillet into slices and serve with a summer salad.
Recipe from "South American Grill" by Rachael Lane
