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Smoked Yogurt Marinated Beef Roast

Smoked Yogurt Marinated Beef Roast

Servings 4

Ingredients

  • 1 large beef roast about 4 - 6 lbs
  • 1 large red onion finely chopped
  • Sea salt and freshly ground black pepper to taste
  • 1 cup plain full-fat yogurt
  • tsp. ground cumin
  • 2 tsp. ground green cardamom
  • 1/2 section star anise
  • 1 tsp. ground caraway seeds
  • 8 cloves garlic mashed into a paste
  • Zest and juice of 1 lemon

Instructions

  1. Grind cumin, green cardamom, caraway, star anise in a mortar and pestle. Add to mixing bowl with yogurt.
  2. Peel and crush garlic into a paste in mortar and pestle.
  3. Stir yogurt, freshly ground spices, garlic paste, zest and lemon juice in a bowl.
  4. Butterfly beef roast in a circular cut about 1 inch thick, lay open and spoon yogurt marinade over, leaving a small amount for the outside.
  5. Roll up and tie with butcher's twine, spoon remainder of marinade on outside.
  6. Cover with foil, marinade for 4 hours in refrigerator.
  7. Heat charcoal or covered gas grill to medium. 300°F is target temperature. Once temperature is stabilized, roast beef for 2 - 2 1/2 hours, turning once each hour.
  8. Roast until desired doneness, then remove and let sit on platter for 5 - 10 minutes. Slice and serve.

Recipe Notes

Grass-fed beef will be tough and chewy if cooked to the usual USDA temperatures most of us are used to. The USDA recommends the beef be cooked to 145 - 170°F, while 120 - 140°F is best for pastured or grass-fed beef. Shannon Hayes at www.grassfedcooking.com has taught me the most about bringing the rich and delicious flavors from these meats!

Adapted from Saveur Magazine #163