Beef, Cookout and BBQ

Holly's Best Barbecued Beef

  • 4 pounds Beef round roast
  • 1/4 cups Lard
  • 1/2 teaspoons Red pepper flakes, crushed
  • 8 tablespoons Butter, unsalted
  • 1/2 cups Cider vinegar
  • 1 tablespoons Tarragon
  • 1 1/2 cups Red wine
  • 1/3 cups Onions, minced
  • 2 tablespoons Worcestershire sauce
  • 1 Garlic cloves

    • Rub the beef with half the lard and allof the red pepper flakes. Place meat ina large bowl.

    In a medium saucepan, bring 1 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.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Darlene Lemaster of Parma, OH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!