MARINATED ROAST BEEF
Recipe video above. Use this marinade to transform economical roast beef into something special! It will infuse with flavour, add juiciness and make the beef tender. KEY TIP: internal temp of beef rises by 8C/14F while resting, so must take out of oven BEFORE desired internal temp, see Note 4. Marinade 2 - 3 days.
Provided by Nagi
Time 1h20m
Number Of Ingredients 19
Steps:
- Mix Marinade ingredients in a large ziplock bag.
- Add beef, marinade for 2 days (24 hrs min, 3 days max).
Nutrition Facts : Calories 518 kcal, Carbohydrate 23 g, Protein 63 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 152 mg, Sodium 1366 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
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.
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.
VENEZUELAN ASADO NEGRO
This Venezuelan Asado Negro is tender, flavorful and perfect every time! The Round Roast is cooked in a flavorful wine broth until the beef is meltingly tender and divine.
Provided by Oriana Romero
Categories Main Course
Time 4h35m
Number Of Ingredients 16
Steps:
- Prepare the beef: cut off any large, fatty membrane.
- Place the beef in a resealable bag and add salt and pepper to taste, garlic, and Worcestershire sauce. Seal and squish around to combine. Place in the refrigerator to marinate at least 1 hour and up to overnight.
- When ready to cook remove meat from marinade. Discard marinade.
- Heat the oil in a large heavy-based pan over high heat. When the oil starts to heat, add the sugar in the center of the pan and let it dissolve without stirring. Sear the beef on each side until nicely browned. Transfer beef to the slow cooker.
- Add onions, carrots, green pepper, oregano, bay leaves, beef stock, beef bouillon, and wines to the slow cooker.
- Cook on High for 4 hours or Low for 8 hours.
- Open the slow cooker and remove the beef. Discard the oregano sprig and bay leaves. Let the meat rest for 5 min and then place roast on cutting board and slice into 1/2-inch thick pieces. Set aside.
- Transfer the liquid and veggies to the blender and puree into a smooth sauce - it will change from a dark brown to a lighter brown color. Pour the sauce into a saucepan and bring to simmer over medium heat. Add grated the papelon (brown sugar cane), mix well and simmer until the sauce turns a darker brown color and reduces by to a gravy consistency, about 8 - 10 minutes. Taste and adjust the seasoning (salt and pepper) if necessary. Add the sliced meat and simmer for 10 - 15 more minutes.
- Serve hot with mash potatoes or white rice.
Nutrition Facts : Calories 490 kcal, Carbohydrate 33 g, Protein 38 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 106 mg, Sodium 207 mg, Sugar 28 g, ServingSize 1 serving
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
MARINADE FOR BEEF
This marinade gives an "excellent" flavor to your steaks or beef tenderloin roast. I like to serve this with Hash Brown Potato Casserole, Garlic Salad and hot bread. It's a good meal to serve for a dinner party. (I have posted the recipes for the potato casserole and the garlic salad). Prep times and cook times vary depending on how well done or rare you like your meat).
Provided by Anita Harris
Categories Meat
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a glass deep or large zip-lock bag and mix well.
- Add beef and marinate for several hours.
- Grill steaks, basting with marinade to desired doneness or place roast along with marinade in a baking dish and bake@ 350 degrees for 40-50 minutes for rare.
- If whole tenderloin (4-6 lbs) cook 45-60 minutes@ 425 degrees for rare (140 degrees).
- I bake the tenderloin@ 350 degrees for about 2 hours for medium well.
- Let sit about 10 minutes before slicing.
Nutrition Facts : Calories 388.2, Fat 24.9, SaturatedFat 4.6, Cholesterol 79, Sodium 2185.5, Carbohydrate 6.7, Fiber 0.8, Sugar 2.3, Protein 33.9
ASADO NEGRO (VENEZUELAN-STYLE ROAST BEEF)
This traditional Venezuelan roast is extra tender owing to the ample amount of tangy caramel-wine sauce that helps seal in the delicious juices. Marinate the beef overnight for the best flavor in this slow-roasted special occasion dish. Serve the traditional way over rice or fried plantains to absorb every drop of the smooth, syrupy sauce.
Time 6h20m
Yield Serves 12
Number Of Ingredients 17
Steps:
- Using a sharp paring knife, slice incisions on all sides of roast and insert the slices of garlic.
- Combine celery, leeks, onions, bay leaves, olive oil and Worcestershire sauce in a sealable plastic bag. Add roast, pressing out as much air as possible and seal bag.
- Place in refrigerator for at least three hours, or ideally overnight.
- In a deep pot over medium high heat, combine sugar and 1/2 cup water, stir infrequently and cook for about 15 minutes or until a dark caramel color is reached.
- Carefully add wine, vinegar and brown sugar (hot caramel will splatter) and cook, stirring just until there are no sugar lumps in mixture, about 5 minutes. Set aside.
- Preheat the oven to 375°F.
- Remove beef from marinade (reserving marinade) and season with salt and pepper all over. Heat an oven safe medium-sized pot with a lid (large enough for roast and vegetables) over high heat.
- Add butter and vegetable oil. Sear meat over high heat until brown on all sides. Remove to a plate.
- Remove beef from marinade (reserving marinade) and season with salt and pepper all over.
- Heat an oven safe medium-sized pot with a lid (large enough for roast and vegetables) over high heat.
- Add butter and vegetable oil. Sear meat over high heat until brown on all sides. Remove to a plate.
- Remove from the oven, baste beef with juices, reduce oven temperature to 275°F and cook for another 1 1/2 hours, basting every 30 minutes.
- Remove from the oven and let rest for 20 minutes. Place roast on cutting board and slice into ½-inch thick pieces.
- Place all cooked vegetables (but not sauce) in an ovenproof dish and arrange beef slices over them and set aside.
- Taste sauce, which should be of an almost syrupy consistency. If not, place in a pan and reduce over low heat until it reaches a syrupy consistency.
- Taste and re-season with salt and pepper if needed. Remove bay leaves from sauce pour over beef slices.
- Return to the oven for 30 minutes at 275°F. Sprinkle with freshly chopped parsley and serve immediately.
Nutrition Facts : Calories 520 calories, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 145 milligrams, Sodium 310 milligrams, Carbohydrate 26 grams, Protein 48 grams
VENEZUELAN BEEF ROAST MARINADE
This is the best! From a novel by Marisol, from the main character's family recipes. Sure tastes authentic. Probably could be used for other things too...
Provided by christena
Categories Poultry
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all of these ingredients.
- Pour into a ziplock bag, reserving some for a baste if you wish. Place meat in bag and close carefully, omitting as much air as possible.
- Refrigerate for a day or so, turning the bag whenever you remember to, because the ingredients will separate.
- Roast meat dry at about 300°F.
- Or grill and baste.
Nutrition Facts : Calories 149.7, Fat 13.6, SaturatedFat 1.9, Sodium 583.8, Carbohydrate 2.3, Fiber 0.3, Sugar 0.5, Protein 0.2
VENEZUELAN SPICE MARINADE
Although it is indicated as a marinade for 'meat,' it was probably meant for beef. This recipe is posted as prepare for participation in World Tour 4!
Provided by Sydney Mike
Categories Vegetable
Time 5m
Yield 3 1/2 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- In a glass bowl, combine all ingredients & mix well.
- Use immediately as a marinade for meat of your choice.
Nutrition Facts : Calories 27.3, Fat 0.5, SaturatedFat 0.1, Sodium 220.5, Carbohydrate 5.2, Fiber 1, Sugar 2.2, Protein 0.9
TOP ROUND ROAST WITH LEMON GARLIC MARINADE
Lemon garlic marinated beef roast will brighten any occasion. Make this easy recipe for top round roast with lemon garlic marinade for an incredible meal.
Yield Serves 8-12
Number Of Ingredients 6
Steps:
- Combine olive oil, lemon juice and garlic, and place in a zipper-locking plastic bag with top round roast. Marinate in refrigerator 4 to 6 hours.
- Remove roast from marinade and pat dry. Discard marinade and preheat oven to 450°F232°C. Place roast in a shallow roasting pan fitted with a rack and season with salt and pepper. Roast for 15 minutes, then reduce oven to 350°F177°C. Cook approximately 1 hour until roast reaches 125-130°F52-55°C.
- Remove from oven, tent loosely with foil, and let rest 15 minutes before carving thinly against the grain.
Nutrition Facts : Calories 407cal total
VENEZUELAN POT ROAST
This recipe came from the latin kitchen. Unlike the well-known barbecued asado of neighboring Argentina, the Venezuelan version is prepared by slow cooking over a stovetop, with many seasonings and condiments. Serve with boiled potatoes or rice.
Provided by Lynn Clay
Categories Beef
Time 3h15m
Number Of Ingredients 14
Steps:
- 1. Trim excess fat from roast and rinse under cool running water. Drain well and pat dry. Pierce roast several times on all Side dish with a sharp knife. Combine garlic, salt, black pepper, thyme, and lime or lemon juice, and rub this mixture over the roast. Place the roast into a large nonmetal bowl, refrigerate, and marinate for 1 to 2 hours.
- 2. In a Dutch oven, heat oil over medium-high heat. Add roast (reserve marinade) and sear on all Side dish, about 15 minutes. Reduce heat to low and add carrots, onion, bay leaves, beer, and any remaining marinade. Cover and cook for 2 hours.
- 3. Stir in bell pepper, raisins, olives, and capers. Increase the heat to medium-high and cook uncovered for another 30 minutes, while spooning the broth over the meat to baste it.
VENEZUELAN SHREDDED BEEF
This Venezuelan Shredded Beef recipe is amazing! It's tender, juicy, and so flavorful. Make a big batch in the slow cooker or stovetop, and you can have something different with it for days.
Provided by Oriana Romero
Categories Main Course
Time 3h
Number Of Ingredients 13
Steps:
- Cut the meat into 4 pieces.
- Place beef broth in a large pot over medium-high heat. At first boil, add the meat and cook for 15 minutes. Taste the broth and add more salt and pepper, if necessary. Cover and let it cook for about 2 - 3 hours, or until the meat is fully cooked and tender. As the meat cooks, check the broth levels and add more if needed (the broth should always cover meat).
- When the meat is tender and fully cooked, carefully removed it from the pot, place it on a plate, and let it cool. Reserve broth (about 3-4 cups).
- Once the meat is cool enough, sheared using two forks or your hands, remove and discard big pieces of fat, if any.
- Add the oil to a large skillet over medium heat. When hot, add the onion and pepper and sauté for 3-5 minutes, or until the onion is translucent. Then add garlic and let it cook for 1 more minute.
- Stir in shredded beef and mix to combine well.
- In a medium bowl, combine tomato paste, tomato sauce, Worcestershire sauce, cumin, oregano, and reserved beef broth; mix well until everything is well combined. Add this mixture to the meat. Add the bay leaves, cover, and cook for 20 -25 minutes, or until most of the liquid has been consumed. Taste and adjust the seasoning, adding more salt and/or pepper, if necessary.
- Serve hot with white rice, black beans, and fried plantains if desired.
- Cut the meat into 4 pieces. Season the beef with salt and pepper to taste. Add beef to a slow cooker.
- Combine ½ cup beef broth, tomato paste, tomato sauce, Worcestershire sauce, cumin, and dried oregano in a mixing bowl. Add mixture to the slow cooker.
- Add onion, peppers, garlic, and bay leaves. Mix to combine.
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- When the time is over, and the meat is tender, remove meat for the slow cooker. Once the meat is cool enough, sheared using two forks or your hands, remove and discard big pieces of fat, if any. and toss to coat with the juices
- Return shredded meat to the cooker and toss to coat with the sauce. Discard bay leaves.
- Serve hot with white rice, black beans, and fried plantains if desired.
- For pressure cooker instructions, check out my Instant Pot Venezuelan Shredded Beef recipe.
Nutrition Facts : Calories 360 kcal, Carbohydrate 9 g, Protein 30 g, Fat 24 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 71 mg, Sodium 1464 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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