Beef Roast In Cooked Wine Marinade Recipe
Ingredients
3 1b cross rib or boneless blade roast 1.5 kg
Marinade:
1-1/2 cups red wine 375 mL
1/3 cup wine vinegar 75 mL
1/4 cup olive oil 50 mL
1 small onion, finely chopped 1
2 tbsp finely chopped celery 25 mL
2 tsp chopped fresh thyme (or 1/2 tsp/2 mL dried) 10 mL
1/2 tsp pepper 2 mL
1 clove garlic, crushed 1
1 bay leaf 1
Directions
Marinade: In saucepan, combine wine, wine vinegar, oil, onion, celery, thyme, pepper, garlic and bay leaf; bring to boil.
Reduce heat to low; cover and simmer for 20 minutes.
Let cool.
Place roast in sturdy plastic bag; pour in marinade.
Squeeze out air; seal bag tightly.
Place in bowl and refrigerate for at least 12 or up to 24 hours.
Remove from refrigerator and let stand for 30 minutes.
Drain meat, reserving marinade for basting.
Place roast on greased grill over drip pan and arrange coals around pan.
Or, place roast on opposite side of medium-low burner to avoid flare-ups.
Close lid or tent with foil; cook, basting occasionally, for 1-1/2 hours or until meat thermometer registers 140°F (60°C) for rare, 160°F (70°C) for medium or 170°F (75°C) for well done.
Reduce heat to low; cover and simmer for 20 minutes.
Let cool.
Place roast in sturdy plastic bag; pour in marinade.
Squeeze out air; seal bag tightly.
Place in bowl and refrigerate for at least 12 or up to 24 hours.
Remove from refrigerator and let stand for 30 minutes.
Drain meat, reserving marinade for basting.
Place roast on greased grill over drip pan and arrange coals around pan.
Or, place roast on opposite side of medium-low burner to avoid flare-ups.
Close lid or tent with foil; cook, basting occasionally, for 1-1/2 hours or until meat thermometer registers 140°F (60°C) for rare, 160°F (70°C) for medium or 170°F (75°C) for well done.
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