Beef Roast in the Coals

 Serves: 8 – 10

Ingredients:

3 ½ to 4 pounds beef sirloin tip roast, about 4 inches thick

1 jar (6 ounces) prepared mustard

About 1 cup salt

Method:

Prepare fire so that the coals are very hot. It is a good idea to keep a “feeding fire” nearby so that fresh coals can be added during cooking to maintain heat.

Cover entire surface of meat with mustard. Pat salt into mustard until it will hold no more. Insert meat thermometer in centre of meat. Place salt-covered meat directly on the coals; rake coals around meat.

Cook about 45 minutes; turn roast and cook 45 minutes longer for rare (140*), an hour or more for medium (160*) to well done (170*)

Remove meat from coals; remove the black crust which was formed by the salt, coal and mustard.

To serve, slice across the grain.