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Best Barbecued Beef

Best Barbecued Beef

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    2 d 1 h 10 m
MARBALET

MARBALET

If the French had colonized The Wild West, barbecue might taste more like this broiled top round.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 618 kcal
  • 31%
  • Fat:
  • 40.5 g
  • 62%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 49 g
  • 98%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Rub the beef with half the lard and all the red chile. Place meat in a large bowl.
  2. In a medium saucepan, bring 1/2 cup water to a boil, add the remaining lard and the butter. When melted, remove from heat. Add vinegar, tarragon, wine, onion, Worcestershire sauce, and minced garlic. Pour over meat. Refrigerate, uncovered, for up to 2 days; turn the meat frequently.
  3. Preheat broiler.
  4. Transfer meat to a broiler pan. Position the meat 3 to 4 inches from the broiling unit, and broil for 15 minutes. Turn the meat over. Baste it with the marinade, rubbing the fat from the marinade over the surface. Broil another 15 minutes. Turn, baste, and broil for another 15 minutes. Remove from the oven, and let the meat stand 15 minutes before serving.
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Reviews

VORCHA
5

VORCHA

5/19/2005

I used balsamic vinegar instead of cider vinegar because I was afraid it would be a bit strong with the other ingredients. Instead of broiling, I grilled over in-direct heat. I highly suggest a drip pan to avoid a fire. Very good but next time I will cut down on the amount of butter and lard to cut the fat, may just use olive oil instead of the lard. Better for you and not the hassel or the mess of boiling the lard mixture.

syaskiewicz
3

syaskiewicz

7/14/2006

Good recipe, but poor cooking requirements. The meat turned out hard and crusty. If it was baked or grilled, I think it may have been ok.

Belle
2

Belle

10/13/2009

I don't understand what the relevance of the lard was because it was messy to rub on and seemed to flake off during the marinade process. I think the tarragon added a unique flavor. I liked this because it was different. I think the major missing component is salt

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