Beef Brasi - Barbecued Meat
Juicy barbecued beef roast marinated in a tangy vinegar-based mixture, perfect for outdoor grilling enthusiasts seeking flavorful, tender meat with a smoky touch.
Ingredients
Instructions
- Pierce the roast deeply all over with a fork.
- Mix wine or cider vinegar, salad oil, water, crushed garlic, Italian seasoning, and salt in a large bowl.
- Place the roast in the bowl, turning to coat well, then cover and chill for 2 days, turning several times.
- When ready to cook, remove the roast from the marinade and save the marinade in a small pan.
- Place the roast on a spit and set it over hot coals; start the rotisserie.
- Roast the meat, brushing several times with the marinade.
- Cook for about 1.5 hours for rare meat.
Tips & Substitutions
For a more intense flavor, consider using red wine vinegar instead of cider vinegar. If you don't have Italian seasoning, a mix of dried basil, oregano, and thyme can be a good substitute. Make sure to pierce the roast deeply to allow the marinade to penetrate well. If you want an extra kick, add a pinch of red pepper flakes to the marinade.
Serving Suggestions
Serve the beef brasi with a side of roasted vegetables or a fresh salad for a balanced meal. It pairs beautifully with Holiday Fruit Punch, making it perfect for gatherings. You can also slice it thinly for sandwiches or serve it over rice or mashed potatoes for a hearty dish.
Storage & Reheating
Leftover beef brasi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the meat and warm it gently in a skillet over medium heat, adding a splash of the reserved marinade to keep it moist. Alternatively, you can wrap the meat in foil and heat it in the oven at 325°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Brasi - Barbecued Meat contains roughly 335 calories, with 3g protein, 11g carbohydrates, and 32g fat. It is a good source of vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 789mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can use other cuts like brisket or a whole pork loin. Just adjust the cooking time based on the thickness of the meat, ensuring it reaches the desired doneness. For a leaner option, try turkey or chicken, but keep in mind that the cooking time will vary.
How do I know when the meat is cooked to my liking?
For rare meat, aim for an internal temperature of 130°F to 135°F. Use a meat thermometer to check the temperature, and remember that the meat will continue to cook slightly after being removed from the heat. For medium, target around 140°F to 145°F.
Can I marinate the meat for less time?
While marinating for 2 days enhances the flavor and tenderness, you can marinate for a shorter period, ideally at least 4 hours. Just ensure the meat is thoroughly coated. If time allows, longer marination provides a more robust flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).