Ingredients
-
1/2
-
1/2
-
1/2
-
4 - 5
-
40
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Prize Winning Marinade for Beef, I combined my sister-in-law’s marinade recipe with my friend’s barbecue cooking method I then submitted this recipe into to a radio station as part of a contest and I ended up winning the grand prize of a Jenairre stove! It’s so versatile that it works both with cheap cuts of beef and expensive too I won’t cook beef roast any other way Enjoy!, Can I cook this in slow cooker? Do I need to rinse the marinated off completely before cooking I’m clueless I would like to use in slow cooker but afraid of curdling, I don’t usually comment on these but I was impressed with this recipe Growing up, I helped my mom in the kitchen a lot I am of the Sunday dinner generation and she was an excellent cook Our roasts were always medium rare and as we didn’t have much money, my mom would search out the cheaper cuts that would still offer a tender, med rare finish Eye of the round was one of those roasts and although I had intended to make a pot roast for my daughter’s birthday, when I saw an eye of the round I changed my mind My mom used to ask my dad to cut this roast razor thin to accentuate the tenderness No need for that with this recipe I love bbqing in the winter so I made up a smoker with some charcoal, put the 5 5 lb (2 5kg) roast on the gas bbq at 200 F for 3 hours I put water in my cast iron pan and placed it under the roast I only used one of the 3 burners on med/low and kept the roast well away from that burner In cooking it this way, I sacrificed the potatoes around the roast like my mom was so well known for but with some duck fat and hard work, I did her proud with those too I did not process the marinade yet the exterior of the roast had a gorgeous finish I marinated it for 24 hours but rather than poking it to compensate for the shortened period, I allowed it to marinate outside of the fridge for some of that time The marinade/sour creme was a tasty touch Thank you for this recipe It was genius I will be using it again
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Steps
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1
Done
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Using a Food Processor, Crush Peppercorns Until Fine. |
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2
Done
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Add Garlic to Processor and Crush. |
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3
Done
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Add Soy Sauce, Worcestershire Sauce and Lemon Juice and Blend. |
|
4
Done
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Pour Mixture Into Giant Zip Lock Freezer Bag and Add the Meat to Be Marinated (even the Cheapest Cuts of Beef Will Taste Like Prime Rib!). |
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5
Done
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Seal Bag. |
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6
Done
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Refrigerate For 48 Hours (turn Bag Every Time You Open the Fridge Door). |
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7
Done
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Reserve the Marinade For Later Use. |
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8
Done
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Barbecue the Meat as You Would Normally However, I Prefer to Cook the Meat Very Very Slowly Using an Indirect Cooking Method--Only One Side of the Barbecue Is Lit and Turned Down to Low. |
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9
Done
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the Meat Is Placed on the One Side of the Barbecue Which Is Off, Over a Pan of Water, Which Sits on the Barbecue Rocks. |
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10
Done
|
Note: Total Barbecue Time Depends on the Size of Beef Roast. |
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11
Done
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Relax While Your Dinner Cooks. |
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12
Done
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Put Marinade on the Stove and Bring to a Boil. |
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13
Done
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Add Just Enough Marinade to Some Sour Cream, to Make a Sauce to Drizzle Over the Cooked Meat. |
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14
Done
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Sit Back and Enjoy the Compliments. |
