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    You are in: Home / Recipes / Prize Winning Marinade for Beef Recipe
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    Prize Winning Marinade for Beef

    Prize Winning Marinade for Beef. Photo by SloppyJoe

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    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!

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    Units: US | Metric


    1. 1
      Using a food processor, crush peppercorns until fine.
    2. 2
      Add garlic to processor and crush.
    3. 3
      Add soy sauce, Worcestershire sauce and lemon juice and blend.
    4. 4
      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!).
    5. 5
      Seal bag.
    6. 6
      Refrigerate for 48 hours (turn bag every time you open the fridge door).
    7. 7
      Reserve the marinade for later use.
    8. 8
      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.
    9. 9
      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.
    10. 10
      Note: Total barbecue time depends on the size of beef roast.
    11. 11
      Relax while your dinner cooks.
    12. 12
      Put marinade on the stove and bring to a boil.
    13. 13
      Add just enough marinade to some sour cream, to make a sauce to drizzle over the cooked meat.
    14. 14
      Sit back and enjoy the compliments.

    Browse Our Top Marinades and Rubs Recipes

    Ratings & Reviews:

    • on December 23, 2010


      Followed recipe fairly closely and it turned out great. I put the meat on the warming rack of my grill and used the heat from both burners to cook it and had no problem. Will definetely cook this again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 31, 2009


      I only had time to marinate for 8 hrs so poked holes in the roast before soaking. I agree it makes way more marinade/sauce than required for a 5-6 lb roast so I cut those ingredients in half. I almost didn't do the sour cream step, but I found the marinate very tangy. The cream blended the sauce nicely into a very flavourful addition. It turned out to be my favorite part of the meal. Made twice-baked potatoes & the sauce was used onto on them also. This deserved 1st prize, thanks for sharing.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 16, 2008


      Really good recipe...the sauce is delicious with the sour cream mixed in with it. Sometimes I don't have time to marinade for the entire 48 hours, so I poke holes in the meat with a fork before I pour in the marinade, it seems to soak in the flavor just as well.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (32)


    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

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