MARINATED ROAST BEEF
Make and share this Marinated Roast Beef recipe from Food.com.
Provided by AngelicFantasia
Categories Roast Beef
Time P2DT1h45m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Pierce roast at 1 inch intervals with a meat fork, and place in a large zip lock bag.
- Combine vegetable oil and next 5 ingredients; pour over roast in zip lock bag.
- Seal and chill for 24-48 hours, turning roast occasionally.
- Bake at 325 degrees for 1 hour and 50 minutes or until a meat thermometer registers 145-160 degrees.
- Let stand for 5 minutes before slicing thinly across the grain.
- Roast beef will be rare.
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!
Provided by Serendipity Elizabe
Categories Roast Beef
Time 3h15m
Yield 4-10 serving(s)
Number Of Ingredients 7
Steps:
- Using a food processor, crush peppercorns until fine.
- Add garlic to processor and crush.
- Add soy sauce, Worcestershire sauce and lemon juice and blend.
- 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!).
- Seal bag.
- Refrigerate for 48 hours (turn bag every time you open the fridge door).
- Reserve the marinade for later use.
- 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.
- 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.
- Note: Total barbecue time depends on the size of beef roast.
- Relax while your dinner cooks.
- Put marinade on the stove and bring to a boil.
- Add just enough marinade to some sour cream, to make a sauce to drizzle over the cooked meat.
- Sit back and enjoy the compliments.
BEST EVER BEEF MARINADE
This is the best beef marinade I have ever used. Everyone wants the recipe. My daughter always requests this.
Provided by Shelli Brawner Schlafhauser
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.
Nutrition Facts : Calories 274.6 calories, Carbohydrate 6.5 g, Fat 27.5 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3.6 g, Sodium 1623.9 mg, Sugar 1.6 g
EASY BEEF MARINADES
Easy marinades for budget beef! I found this recipe in Woman's World magazine. I have not tried these marinades, but I'm posting them for safe keeping.
Provided by internetnut
Categories < 15 Mins
Time 15m
Yield 5-6 serving(s)
Number Of Ingredients 39
Steps:
- Start with the boneless beef then make a marinade.
- 1 1/2 pounds boneless beef.
- Ginger Orange:.
- Combine orange juice, soy sauce, oil, sugar, and ground ginger.
- Zesty Caesar:.
- Mix caesar style vinaigrette salad dressing, minced garlic, and pepper.
- Honey Dijon:.
- Blend honey, dijon mustard, and vinegar, oil, minced garlic, pepper, dried rosemary, and salt.
- Tex Mex Chili:.
- Combine italian salad dressing, lime juice, chili powder, and ground cumin.
- Whiskey Molasses:.
- Stir together molasses, bourbon whiskey, chopped scallions, olive oil,
- balsamic vinegar, soy sauce and minced garlic.
- Sherry Garlic:.
- Mix olive oil, sherry, red wine vinegar, minced garlic, salt, and pepper.
- Teriyaki Red Wine:.
- Combine red wine, teriyaki sauce, honey, spicy brown mustard and minced garlic.
Nutrition Facts : Calories 1002.7, Fat 61.9, SaturatedFat 10.9, Cholesterol 81.7, Sodium 2755, Carbohydrate 60.3, Fiber 2.8, Sugar 46.5, Protein 34.3
GRILLED MARINATED BEEF TENDERLOIN WITH PEPERONATA
Steps:
- Combine marinade ingredients and marinate beef for 2 to 4 hours refrigerated. Grill for 1 to 1 1/2 minutes on each side.
- Garnish beef with peppers.
- Combine ingredients for peperonata and toss with the peppers. Marinate for 1 hour. Grill peppers for 1 to 2 minutes on each side. Do not overcook.
BALSAMIC MARINATED ROAST BEEF, MASHED POTATOES, SAUTEED MUSHROOMS, BAKED CAMEMBERT WITH HERB OIL
Provided by Roger Mooking
Time 2h25m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the balsamic marinated roast beef: Put the balsamic vinegar, chopped garlic and black pepper in a small saute pan over medium to high heat and reduce for 1 to 2 minutes. Remove the pan from the heat, stir in the chopped rosemary and olive oil, and allow the mixture to cool.
- Put the marinade in a baking pan, put the beef in the pan and coat with hands. Put in the refrigerator to marinate for a minimum of 30 minutes, maximum 24 hours.
- Preheat the oven to 350 degrees F and remove the marinated beef from the refrigerator. Put the beef in the oven and roast for approximately 45 minutes to 1 hour, until cooked to medium-rare and an instant thermometer inserted in the center of the roast has an internal temperature between 130 and 140 degrees F.
- Remove the beef from the oven and allow the beef to rest before slicing.
- For the mashed potatoes: Cook the potatoes in enough heavily salted water to cover, until tender. Drain the potatoes, reserving 3 tablespoons of the water. Put the potatoes back into the hot pot and using a potato ricer, rice the potatoes or mash.
- Put the butter, olive oil, and reserved potato water in the pot with the potatoes. Season the potatoes with salt. Gently fold the ingredients together until incorporated. Taste and adjust seasoning, if necessary.
- For the baked camembert and herb oil: Preheat the oven to 350 degrees F and line a baking dish or oven-proof saute pan with parchment paper.
- Put the thyme, marjoram, rosemary, black pepper, and olive oil in a bowl and mix to incorporate.
- Put the bottom half of the Camembert on parchment paper. Spoon 1 tablespoon herb oil in the center of Camembert, place the top half on top and pour 1 tablespoon herb oil over top. Place the Camembert in the oven until the cheese has melted, approximately 10 minutes.
- For the sauteed mushrooms: Put the remaining herb oil and butter in a saute pan over medium-high heat. Put the mushrooms in the hot pan and saute until slightly caramelized. Season with salt and pepper, and then remove from the heat.
- To assemble: To serve, place the roast beef and mashed potatoes on a warm plate and spoon the sauteed mushrooms and baked Camembert over the meat and potatoes.
BEER MARINATED BEEF ROAST
A great outdoor bar-b-que recipe--big hit with family and friends. Crispy on the outside, tender on the inside
Provided by Lightly Toasted
Categories Meat
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine all marinade ingredients and mix well.
- Place roast in a large zip-loc bag, and pour marinade over the top.
- Place in frige.
- Let marinate overnite.
- Remove the roast from the bag, reserving marinade.
- Cook on grill over indirect heat, brushing with reserved marinade periodically.
- Use a meat thermometer to cook to your preferred doneness (we like med rare).
Nutrition Facts : Calories 364.5, Fat 26.7, SaturatedFat 10.8, Cholesterol 93.9, Sodium 93, Carbohydrate 2.6, Fiber 0.1, Sugar 1.5, Protein 25.2
BEEF MARINADE I
I use this delicious beef marinade with chuck roast and shish kabobs before grilling.
Provided by Debi
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 12
Number Of Ingredients 10
Steps:
- In a quart jar, combine oil, soy sauce, vinegar, lemon juice and Worcestershire sauce. Season with mustard, salt, pepper, parsley and ground cloves. Shake well until it is mixed.
- Put meat in a large bowl. Pour marinade over meat and let stand covered 3 days in refrigerator, basting every day.
Nutrition Facts : Calories 271 calories, Carbohydrate 4.3 g, Cholesterol 0 mg, Fat 28.3 g, Fiber 0.8 g, Protein 1.6 g, SaturatedFat 3.6 g, Sodium 1397.8 mg, Sugar 1 g
SESAME SOY MARINATED BEEF ROAST
This roast has such a good flavor and makes such a wonderful dark brown gravy! Mashed potatoes are a must with this roast. This recipe is one of my favorites from My Great Recipes.
Provided by wigglebritches
Categories Roast Beef
Time 10h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- 1. Place roast in dish with cover.
- 2. Brown sesame seeds in butter about 1 min over medium heat.
- 3. Add coffee, soy sauce, Worcestershire sauce, and vinegar. Heat to boiling.
- 4. Pour hot marinade over roast. Marinate 8 hours or overnight, covered.
- 5. Remove roast from marinade. Brown on all sides over medium high heat. Heat marinade to boiling. Place roast in roasting pan with lid, pour marinade over and cover. Bake at 325 deg F for 2 to 2 1/2 hours. May also be placed in a crock pot and cooked on low for 8 to 10 hours or on high for 4 to 5 hours.
- 6. Remove roast from baking dish. Strain drippings. Skim off excess fat. Bring to a boil.
- 7. Mix cornstarch with sherry or water. Add slowly while stirring to drippings, whisk until thickened. Stir in sesame seeds, if desired. Pour some over roast, place remainder in dish for serving with meat. Slice to serve.
SMOKED BOURBON MARINATED BEEF ROAST
This is an oldie but goodie. Cooking times vary, depending on your grill and the size of your roast. I use my Weber Kettle mostly, but have used my gas grill also I find an instant read thermometer works best.. Plan ahead, this has to marinate 24 hours. The recipe is easily increased as the size of your roast depends on the number of guests.
Provided by Carol V.
Categories Roast Beef
Time P1DT1h
Yield 1 roast, 8-80 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle roast with tenderizer. Place in large zip lock bag and set aside mix the remaining ingredients in a small bowl. Pour over roast and force as much air as possible out of bag and seal. Marinate in refrigerator for at least 24 hours. Remove from refrigerator and let sit for 1 hour to come close to room temperature.
- While roast is resting, place wood chips of your choice in bowl of water to soak. Fill a large chimny with charcoal and let burn until a fine white ash forms on the outside of briquetts. Place a disposable aluminum pan in center to catch drippings and pile charcoal on each side and sprinkle wood chips over both piles. Place roast over pan and cover. Try to keep a medium temperature and check for doneness at regular intervals. "You know your grill".
Nutrition Facts : Calories 658.7, Fat 40.8, SaturatedFat 16.1, Cholesterol 187.1, Sodium 1170.7, Carbohydrate 7.9, Fiber 0.1, Sugar 7, Protein 56.3
MARINATED POT ROAST
I've long used whole or ground cloves as my secret ingredient in cooking and baking. Added to an overnight marinade, they provide the gravy in this meaty main dish with great flavor. -Marijane Rea of Milwaukie, Oregon
Provided by Taste of Home
Categories Dinner
Time 8h10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a gallon-size resealable plastic bag, combine the first eight ingredients. Cut roast in half; add to marinade. Seal bag and turn to coat; refrigerate overnight., Place roast and marinade in a 5-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast to a serving platter and keep warm. Pour cooking juices into a 2-cup measuring cup; discard whole cloves, In a saucepan, combine cornstarch and cold water until smooth; stir in 1-1/2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast.
Nutrition Facts : Calories 225 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 299mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
MARINADE FOR BEEF
Make and share this Marinade for Beef recipe from Food.com.
Provided by johnvac52
Categories < 15 Mins
Time 10m
Yield 1/2 cup
Number Of Ingredients 10
Steps:
- Combine all ingredients in a non aluminium covered dish and mix well.
- Pierce meat to be marinated several times with a fork.
- Place meat in marinade and cover.
- Refrigerate overnight, turning several times.
Nutrition Facts : Calories 717.6, Fat 54.5, SaturatedFat 7.5, Sodium 16553.1, Carbohydrate 31.8, Fiber 3.7, Sugar 9.8, Protein 31.5
MARINATED BEEF TENDERLOIN
My three grown children and grandkids enjoy this tempting tenderloin. Leftovers make wonderful sandwiches with oven-fresh bread and Dijon mustard. I sometimes substitute a marinated eye of round roast...and it turns out fine.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.
Nutrition Facts :
MARINATED CHUCK ROAST
It's the simple marinade of orange juice, soy sauce, brown sugar and Worcestershire sauce that makes this beef roast so tasty and tender. -Mary Lee Baker, Enon, Ohio
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large resealable plastic bag, combine the orange juice, soy sauce, brown sugar and Worcestershire sauce; add the roast. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Pour the marinade into a Dutch oven. Bring to a boil; boil for 2 minutes. Add roast to the pan. Cover and bake at 325° for 3 to 3-1/2 hours or until the meat is tender. Let stand for 10 minutes before slicing. Thicken juices for gravy if desired.
Nutrition Facts : Calories 254 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 339mg sodium, Carbohydrate 5g carbohydrate (5g sugars, Fiber 0 fiber), Protein 27g protein.
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