For the marinade
2-1/4 cups dark beer (for my choice Smuttynose Old Brown Dog Ale)
2 yellow onions, diced (about 2 cups)
1/3 cup unsulfured molasses
3 medium cloves garlic, minced
3 T bs. kosher salt
2 bay leaves
1/4 tsp. freshly ground black pepper
2-1/4 cups dark beer (for my choice Smuttynose Old Brown Dog Ale)
2 yellow onions, diced (about 2 cups)
1/3 cup unsulfured molasses
3 medium cloves garlic, minced
3 T bs. kosher salt
2 bay leaves
1/4 tsp. freshly ground black pepper
For the rub
1 Tbs. sweet paprika
1 Tbs. ground coriander
1 Tbs. dry mustard
1-1/2 tsp. freshly ground black pepper
1 tsp. kosher salt
1 Tbs. sweet paprika
1 Tbs. ground coriander
1 Tbs. dry mustard
1-1/2 tsp. freshly ground black pepper
1 tsp. kosher salt
Make the marinade
In a large bowl, combine the beer, onions, molasses, garlic, salt, bay leaves, pepper, and 1-1/4 cups water. Add the beef, cover, and refrigerate for 4 to 6 hours, turning occasionally.
Make the rub
In a small bowl, combine the rub ingredients. Remove the beef from the marinade, pat dry, and rub all over with the spice mixture. Put the meat on a rack set in a roasting pan and let stand at room temperature for 1 hour.
Roast the beef
Original recipe calls for a 4-to 5-lb. boneless rib-eye beef roast to be roasted in a 425 degree oven for nearly 2 hours but I opted to use the marinade and rub recipe on New York strip steaks and grilled them on my Weber barbecue instead. The results. ¡Muy perfecto!
Recipe adapted from Fine Cooking
magazine April/May 2010
