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Chipotle peppers are actually a dried, smoked jalapeno chile. They have a wrinkled, dark brown skin and a smoky, sweet flavor.
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Everyone is scared to try it for company until they've experimented with it for the family. No one can believe that such a usually tough cut of meat cooks so well on the grill. Some of our friends, afraid of the salt, have covered the beef with aluminum foil. This works also, but I think the taste suffers. The salt crust can be cut away from the meat after roasting, anyway.
[edit] Ingredients
- 1 eye of beef (long and narrow works better than short and thick)
- coarse salt
[edit] Directions
- First, get the charcoal grill going. The coals should be glowing and covered with ash.
- Next, roll the eye of beef in salt, covering the ends as well. You are making a salt crust, pressing as much onto the meat as will stick.
- Put the beef right in the coals. Not on a rack -- rest the meat on the coals.
- After 15 minutes, turn the roast over with tongs (don't pierce it) and cook for another 15 minutes.
- Let rest for 5 minutes before carving.
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