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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 Jennaire 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! by Elizabeth Craig
- Contributed by Catsrecipes Y-Group
- 3½ hours 15 min prep
- 4 – 10 servings
- ½ cup Worcestershire sauce
- ½ cup lemon juice
- ½ cup soy sauce
- 4 – 5 garlic cloves, crushed
- 40 peppercorns, crushed
- 1 sirloin tip roast or blade roast or round roast or prime rib roast or London broil beef
- 1 pint sour cream
- Using a food processor, crush peppercorns until fine.
- Add garlic to processor and crush.
- Add soy sauce, Worcestershire sauce and lemon juice and blend.
- 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!).
- Seal bag.
- Refrigerate for 48 hours (turn bag every time you open the fridge door).
- Reserve the marinade for later use.
- 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.
- 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. Note: total barbecue time depends on the size of beef roast.
- Relax while your dinner cooks.
- Put marinade on the stove and bring to a boil.
- Add just enough marinade to some sour cream, to make a sauce to drizzle over the cooked meat.
- Sit back and enjoy the compliments.