In December, I cooked this scrumptious dish originally with Father John’s Winter Ale. Since that’s no longer available, I’ve chose one of my favourite beer styles that will equally compliment the dish with it’s big malt profile and high ABV for breaking down proteins during the marinade which tenderizes the meat.
Howe Sound Wee Roast Beastie
Prep time: 24 Hours Cook Time: 2-2.5 hours
3-4 lb Striploin Roast
2 bottles of Howe Sound’s Wee Beastie Scotch Ale (one for you, one for the beastie)
1 Tb spoon Green Peppercorns
1/4 cup flour
2 Tb spoons of butter
A glass (because if you think the beef gets all the beer, you’ve got to be kidding me)
Day 1: Pour 1/3 of a bottle into a thistle or tulip glass, enjoy at your leisure. Place the roast into a steep-walled bowl for marinading. Pour the remainder of the bottle onto the roast, it should be approximately 2/3 submerged in beer. Cover and refrigerate for 18-24 hours, rotating the roast at least once or twice so both sides have a chance to soak.
Day 2: Open the second bottle, pour yourself a glass, keeping about 1/3 bottle for the roast. Pull the roast from the fridge about 30 minutes before you’re ready to cook to allow it to come to room temp. Preheat the oven to 325 degrees Fahrenheit. Place the roast on a roasting pan with raised rack, ensuring fat side of the roast is up. Cook for one hour and pull out to quickly baste with beer, do this again 30 minutes later (save some for the gravy). Cook until internal temperature reaches 140 degrees Fahrenheit for medium rare or until your preferred level of doneness. Remove roast from pan and let sit for 10 minutes covered with foil.
For the gravy, place roasting pan on stovetop burners set to very low heat. Add butter, the remainder of beer, peppercorns and worcestershire sauce. Deglaze the drippings by whisking vigorously. Once the dripping have freed from the pan and blended, slowly add flour until desired thickness achieved. Slice the Wee Roast Beastie and serve. Suggested side dishes are Yorkshire pudding, grilled asparagus, and roasted yams.