Sirloin Cap Roast
Sirloin cap roast recipe prepared by wrapping the meat with beer soaked, salt encrusted kitchen towels and then slow cooking directly on hot charcoal. Simple campfire cooking with great presentation.
beef, grilled, roast, sirloin
sirloin cap roast
or 1 tbsp. dried
cotton kitchen towels
Prepping the Charcoal
Before preparing the meat you need to start the fire to get the coals just right.
Once the flames have died down and the charcoal briquets are turning white they are ready to cook the meat. Spread them out to make a bed on which to place the meat.
Prepping the Meat
On a baking pan, spread out one of the kitchen towel and pour ½ 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.
Cut the meat in ½" slices.
Serve with a charcoal grilled baked potato.
The kitchen towels are no longer useable after cooking. Don't use your favorite ones.
Buying the Meat
Buy the sirloin cap with the fat on which ensures the meat remains juicy, tender, and full of flavor.
Other Names for Sirloin Cap
Top Sirloin Cap
Picaña de Res (Mexico)
Mexican Food Journal - mexicanfoodjournal.com