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

1. Combine all the marinade ingredients together, in a bowl.
2. 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.
3. Remove the meat from the refrigerator and allow it to come to room temperature, before cooking the meat.
4. Preheat the BBQ with a lid to 180 degrees celcius.  All burners should be set to medium.
5. 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).
6. 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.
7. 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 

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