Best Barbecued Beef4 Reviews
- Prep: 10 min
- Cook: 1 hr
- Ready In: 2 day 1 hr 10 min
“If the French had colonized The Wild West, barbecue might taste more like this broiled top round.” - by MARBALET
Original recipe yields 8 to 10 servings
- Rub the beef with half the lard and all the red chile. Place meat in a large bowl.
- 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.
- Preheat broiler.
- 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.
Amount Per Serving (8 total)
- 618 cal
- 40.5 g
- 3 g
- < 1%
Based on a 2,000 calorie diet
Reviews (4)Rate This Recipe
"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..." See more 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."
"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...." See more"
Barbecued Shredded Beef
Best Beef Stroganoff
Just swipe to see more like this.