Roast beef can be made from nearly every cut of beef. Although many preparations of roast beef, particularly those used for sandwiches, call for strip steak or the rib loin, other, typically tough cuts, such as bottom round and bottom flat, work as capable replacements when marinated and braised. The goal of marinating beef is to tenderise it with acidic liquids, such as wine and vinegar, and incorporate flavours from complementary, aromatic ingredients, such as fresh herbs, shallots and garlic.
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Things you need
- 2.27kg. beef bottom round, bottom flat or cut of choice
- 1 cup tannic red wine
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tbsp. Worcestershire sauce
- 2 tbsp fresh chopped rosemary
- 1 tbsp fresh chopped chervil
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh tarragon
- 1 tbsp dark brown sugar
- 1 tsp kosher salt
- 1 tsp cracked black peppercorns
- 1 tbsp chopped fresh flat-leaf parsley
- 3 cloves crushed garlic
- 1 tbsp olive oil
Mix together the tannic red wine, red wine vinegar, lemon juice, Worcestershire sauce, rosemary, chervil, chives, fresh tarragon, dark brown sugar, kosher salt, cracked black peppercorns, parsley, garlic and olive oil and set aside.
Insert a fork 1/4-inch deep all over the surface of the roast. Pour the marinade in a baking dish and place the roast inside. Turn the roast over and cover with cling film.
Marinate the roast for a minimum of 12 hours but do not exceed 24 hours. Turn the roast over halfway through marinating. Rinse the marinade from the roast and season to taste with kosher salt and freshly ground black pepper prior to cooking.
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