Roast Beef Marinated In Red Wine
From elgourmand2 8 years ago
- 2 hrs. + 4 hrs. to make
- Serves 4-6
I don’t do many roasts and should do more. Last time we slaughtered one of our Siumu steers I decided to see if I could get a half-way tender roast out of it, without cooking it to death. Having to cook em to death to get tender is probably why I don’t do more roasts. Read more Building on Champagne’s “Brined Beefsteak Marinade” I came up with the following. It worked very well. The flavor was simply great. The roasts you get won’t be so tough to start with so you should have a dream roast. Yes, it really can look like the picture above. I did the **BBQ Option and that added a hint of smoky flavor to the roast but the oven would work just fine. See less
Ingredients
- • 4-4½ lb. (2 kg) beef roast, rib-eye fillet or similar. shopping list
- • 1/2 tsp. ground black pepper. shopping list
- • 2 garlic cloves, crushed. shopping list
- • 2 Tbs. honey. shopping list
- • ½ tsp. red pepper flakes. Optional. shopping list
- • 2 Tbs. sea or kosher salt. Please no iodized salt. shopping list
- • 1 Tbs. wholegrain mustard. shopping list
- • 2 tsp. Worcestershire sauce. shopping list
- • 3-3½ cups dry red wine (such as shiraz). shopping list
- • 3 med bay leaves. shopping list
- • 1 Tbs. butter. shopping list
- • 2 Tbs. olive oil, divided. More if you need it. shopping list
- • Horseradish sauce, to serve. Optional, my wife and SnL like this. shopping list
- • 3-4 red onions, peeled, thickly sliced. shopping list
How to make it
- 1. Trim fat and sinew from beef. Tie with cooking string every inch or so to help beef keep its shape during cooking. Rub beef with pepper.
- 2. Combine wine, mustard, Worcestershire sauce, honey, pepper flakes, salt, garlic and bay leaves in a deep ceramic dish. Add beef. Turn to coat in marinade, or use the resealable plastic bag trick. Refrigerate, turning occasionally, for at least 4 hours, overnight is better.
- 3. Preheat oven to 400° F (200°C). Remove beef from marinade. Pat-dry.
- 4. Heat butter and 1 Tbs. of oil in a large frying pan over high heat. Add beef. Cook, turning, for 5 minutes or until all sides are browned. Set aside.
- 5. Combine remaining 1 Tbs. of oil, and salt and pepper in a bowl. Add onions. Toss to coat in oil. Arrange onions in the center of a lightly greased roasting pan. Place beef on top of onions. Roast for 55 minutes for medium rare (this should be about 110° F. or 43° C. on an instant read thermometer and is my personal choice), 1 hour to 1 hour 15 minutes for medium and 1 hour 15 minutes to 1 1/2 hours for well done.
- 6. Remove from oven. Cover with foil, let stand 15 minutes. Remove string. Slice. Serve with onions and horseradish.
- **The BBQ option: Get your wood fired BBQ up to temp, add some soaked hardwood chips to the coals, hook-up your instant-read thermometer and smoke/roast the beef to desired internal temp. You won’t get heaps of smoky flavor in just 55-60 minutes but enough to give the roast that “cooked outdoors” taste.
- Served this with skin on new spuds, steamed and mashed. Add some steamed chayote squash (locally called Choka) in drawn butter and a nice salad, some crusty bread and you’re laughing.
People Who Like This Dish 2
- CateyG Chicago
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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