1/3 Photos of Prize Winning Marinade for Beef
3 hrs 15 mins
Serendipity Elizabeth's Note:
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!
My Private Note
Units: US | Metric
- 1Using a food processor, crush peppercorns until fine.
- 2Add garlic to processor and crush.
- 3Add soy sauce, Worcestershire sauce and lemon juice and blend.
- 4Pour 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!).
- 5Seal bag.
- 6Refrigerate for 48 hours (turn bag every time you open the fridge door).
- 7Reserve the marinade for later use.
- 8Barbecue 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.
- 9The meat is placed on the one side of the barbecue which is off, over a pan of water, which sits on the barbecue rocks.
- 10Note: Total barbecue time depends on the size of beef roast.
- 11Relax while your dinner cooks.
- 12Put marinade on the stove and bring to a boil.
- 13Add just enough marinade to some sour cream, to make a sauce to drizzle over the cooked meat.
- 14Sit back and enjoy the compliments.
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Nutritional Facts for Prize Winning Marinade for Beef
Serving Size: 1 (88 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 284.0
- Calories from Fat 205
- Total Fat 22.8 g
- Saturated Fat 13.2 g
- Cholesterol 59.8 mg
- Sodium 2440.8 mg
- Total Carbohydrate 15.7 g
- Dietary Fiber 0.7 g
- Sugars 8.8 g
- Protein 6.5 g
The following items or measurements are not included:
sirloin tip roast