Marinated Chuck or Sirloin Tip Roast Beef
This is excellent for cuts of meat that tend to be tough.
1 (4- to 6-pound) roast beef (chuck or sirloin tip)
1/2 cup vegetable oil
1/2 cup dry red wine
Juice of one lemon
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon rosemary
1 teaspoon monosodium glutamate
3 tablespoon scallion or onion flakes
1 teaspoon salt
3 teaspoons cracked black pepper
1 garlic clove, crushed
2 bay leaves
2 tablespoons meat tenderizer
Mix all ingredients and pour into a plastic or glass bowl deep
enough to hold entire roast and marinade. Put roast in bowl and turn
twice. Add more wine if roast is not completely submerged into
marinade. Using meat fork, punch holes all over roast. Cover and
marinate 48 hours at room temperature in a place without much light.
Grill on red hot coals after draining marinade and sprinkling meat
with more pepper. Grill 20 minutes on each side. Allow roast to
remain in grill with hood closed and while coals smolder for 10 to
15 minutes.
Slice thickly and serve with horseradish sauce.
Yields 8 servings. |