You can cook elk roasts quick and dry, like a beef tenderloin, or slow and moist, like a brisket. This recipe uses the slow and moist method with a spice rub that includes all the flavors of a Mexican Mole. Serve it with plenty of Negro Modelo beer. Note: This recipe requires advance preparation.
Ingredients
- elk brisket
- 2 tablespoons red chile powder
- 1 teaspoon chipotle powder
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- 1/2 teaspoon ground canela or cinnamon
- 1 tablespoon brown sugar
- 2 tablespoons cocoa powder
- 2 cloves garlic, minced
- 1/4 cup vegetable oil
- 1 (3-5 pound) elk shoulder roast
- Salt and freshly ground black pepper
- 6 cups low-sodium beef stock
Instructions
- In a large bowl, whisk together all the ingredients of the spice rub. Sprinkle the meat with salt and pepper, then add it to the bowl, coating it with the rub. Cover the bowl tightly with plastic wrap and refrigerate overnight.
- Remove the meat from the refrigerator and allow it to come to room temperature.
- Preheat the oven to 450 degrees F.
- Put the meat on a rack in a shallow baking dish. Cook at 450 for 20 minutes, or until the roast is browned. Add the beer to the baking pan and reduce the heat to 200 degrees F. Cook 2 1/2 hours to 3 hours, basting frequently, or until the meat is falling-apart tender. Serve wrapped in a flour tortilla.
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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