“If the French had colonized The Wild West, barbecue might taste more like this broiled top round.” - by MARBALET
Ingredients
Adjust Servings
Original recipe yields 8 to 10 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 618 cal
- 31%
- Fat
- 40.5 g
- 62%
- Carbs
- 3 g
- < 1%
Based on a 2,000 calorie diet
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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."
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