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Brazilian Bar-B-Que Beef

One 2-2 1/2 inch thick Chuck Roast
1 cup ketchup
1/2 cup water
1/3 cup vinegar
1/4 cup vegetable oil
2 Tablespoons instant coffee
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chili powder
1 teaspoon celery seeds
1/8 teaspoon garlic powder
3-4 dashes Tabasco sauce

1. Mix together all of the ingredients except the roast.

2. Cover the chuck roast with the marinade and place in refrigerator for one to two days. Turn once in a while. A sturdy zip lock bag works well for this.

3. Remove the meat from the marinade and wipe dry.

4. Cook on a charcoal or gas grill for about 20-25 minutes per side for medium rare. (Grills vary so you’ll have to use your experience with your grill for the timing.)

5. Remove and let rest for 10 minutes before slicing thickly on the diagonal.

6. Heat the marinade to boiling and serve on the side.

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