Title: Cider Marinated Beef Roast
Categories: Beef Entree Meat
Yield: 8 Servings
| 4 | lb | Boneless rump, sirloin tip |
| 2 | c | Apple cider |
| 2/3 | c | Salad oil |
| 1 | tb | Lemon juice |
| 1/2 | c | Chopped onion |
| 3 | | Cloves garlic, smashed |
| 1 | | Bay leaf |
| 1 | ts | Salt |
| 1 | ts | Thyme |
| 1 | ts | Mustard, dry |
| 1 | ts | Allspice |
| 1/2 | ts | Black pepper, fresh ground |
| 2 | tb | Cornstarch |
Here's a boneless beef roast marinated in a flavorful apple-cider, onion-
garlick mixture. Surprisingly good. The meat must be cooked to RARE or
MEDIUM-RARE for its optimum tenderness, which may be bad news for those of
you who like it well-done, but well-done, in this case, will prove to be
tougher than the medium-rare. The acidic action of the cider makes all the
difference in the world in terms of tenderness. Combine that with the
marinating and the slow roasting, tenderness IS the name of the game. You
can garnish this one with crab apples and parsley for making pretty.
Directions for beef roast: Make a couple of dozen slits in the meat on the
outside about an inch deep. Place in a glass or plastic bowl. Combine the
apple cider, oil, lemon juice, onion, garlick, bay leaf, salt, thyme,
allspice, mustard and pepper; pour the marinade over the meat. Cover and
marinate in the refrigerator at least four hours. Maybe more. Remove the
roast from the marinade. Place on a roasting pan and insert the meat
thermometer so it reaches the thickest part. Roast at 300 degrees until the
thermometer reaches 140 degrees, about 2 hours for rare meat (meat
continues to cook after it is out of the oven). Remove onto a warm platter.
Strain the marinade. Skim the fat from the roasting pan, and add the
marinade to the drippings. Reserve 2 to 3 tbsp of the marinade liquid to
mix with the cornstarch. Stir the cornstarch into the boiling liquid and
cook until thickend. Glaze the roast with the sauce. Slice *very thinly* to
serve. Especially good served with potato casserole (or the new
potato-garlick recipe you just saw posted here), glazed carrots, green
salad, garlick bread.