Beef Dipper Sandwich

Beef Dipper Sandwich

Yield: 10

6 lb. sirloin tip roast (2.27 kg)
10 x large crusty rolls

Marinade

1/2 cup olive oil (125ml)
1 cup dark ale (250ml)
2 sprigs fresh rosemary
1 tbsp fresh black pepper (15ml)
3 cloves garlic crushed
Salt to taste
3 cups beef stock (750ml)
1 x large onion quartered
3 sprigs oregano

Directions:

Place sirloin tip roast in a large plastic sealable bag. Pour marinade over roast and seal baggie. Shake to ensure the meat is well coated. Place the roast in the refrigerator and let marinate for 4 hours.

Preheat barbecue to 325°F/160°C or medium low heat, leaving the center grill off.

Remove roast from marinade and mount on a barbecue rotisserie (Follow manufactures instructions) . Season the roast liberally with salt. Place a drip pan underneath the grate positioned over no heat. Add beef stock, onion, 2 sprigs of rosemary and the oregano to the drip pan.

Mount the rotisserie on the barbecue and cook for approximately 3-4 hours (for medium rare) or desired doneness.

Remove the roast from spit, cover with aluminum foil and let the meat rest for 15-20 minutes before carving.

Remove drip pan with the remaining juices from the grill. Strain the juices through a fine meshed sieve. Set aside and serve as a dip for the sandwiches.

Slice roast thinly and serve on long crusty rolls.

Marinade
In a bowl combine olive oil, dark ale, 2 rosemary sprigs, crushed garlic and black pepper.