Roast Beef on a Spit
- 2 cups Burgundy wine
- 2 tablespoons salt
- 4 teaspoons Worcestershire sauce
- 3 garlic cloves, chopped
- 1 teaspoon onion salt
- 1 teaspoon freshly ground black pepper
- 7 to 10 pounds beef tri-tip
Mix all ingredients together in a bowl and pour over the tri-tip. Cover and marinate overnight in the refrigerator.
Remove the tri-tip from the refrigerator at least 1 hour before grilling. Wipe off all excess marinade from the meat and place on the spit. Grill the tri-tip for about 1 hour, or until the internal temperature reaches 160 degrees F. Let the tri-tip rest at least 10 minutes before slicing. Enjoy!
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Hearst Castle Cookbook
Recipe courtesy of Food Network Kitchen