Mexican Food Journal
Sirloin cap roast recipe prepared by wrapping the meat with beer soaked, salt encrusted kitchen towels and then slow cooking directly on hot charcoal.
- 4 lb. sirloin cap roast with fat
- 1 cup sea salt
- 1 bottle dark beer
- 3 or 4 sprigs fresh rosemary or 1 tbsp. dried rosemary
- 2 cotton kitchen towels (Use old ones. They get burnt during cooking.)
- Kitchen twine
Prepping the Sirloin Cap
On a baking pan, spread out one of the kitchen towel and pour 1/2 of the bottle of beer in the middle of the towel.
Sprinkle half of the salt evenly over the towel. A thin paste will start to form.
Place the sirloin cap in the middle of the towel and top with the rosemary sprigs.
On the second kitchen towel pour the remaining half bottle of beer and salt. Cover the meat.
Wrap the meat tightly with the kitchen towels the tie firmly.
Cooking the Meat
Place the wrapped meat directly on the hot coals and cook for 20 minutes.
After 20 minutes, turn the meat over and cook for another 20 minutes.
Remove the meat from the coals and let it rest for 10 minutes before unwrapping.