remember in cooking roasts, remove from oven when thermometer reads 5 degrees lower than the final temperature you want. Let the roast sit 20 minutes to settle the juices–it will continue to cook the last 5 degrees of doneness.

**Sirloin Tip

Sirloin Tip Roast

Sirloin Tip Roast on the Grill

Sirloin Tip Kebabs

Beef Brisket, Overnight in the Oven: version 1

Beef Brisket, Overnight in the Oven: version 2

**Round & English Chuck

Round Roast with Fresh Summer Herbs

Mushroom Stuffed Eye of Round

Round Roast, easy, great for leftovers

Seasoned Top Round Roast

Sunday Roast

Eye of Round on the Grill

A l’Orange

Too-busy-to-think-about-it Roast

Barbecue Beef for Sandwiches

Old Fashioned Pot Roast

Sweet and Sour

Pot Roast from the Islands

Another Interesting Pot Roast Variation

**Chuck & Rump

Pot Roast with Fruit

Pot Roast with Spices

Easy Oven Barbecue

Easy Pot Roast

Sauerbraten (made the old-fashioned way)

Sauerbraten (made the quick way)

Lemon-Pepper Grilled Chuck Roast

Another Great Chuck Roast Marinade

Whole Rump Roast on the Grill

Grilled Sliced Rump Roast


**Sirloin Tip

Sirloin Tip Roast–cursted in rosemary and garlic

About 3 pounds of Sirloin Tip

Crusted in:
5 cloves of garlic
1 cup fresh rosemary leaves
1/4 cup good olive oil
juice of one lemon
2 tablespoons large-grain (Kosher works) salt

Put the first 4 ingredients in a food processor or blender.
Blend till smooth. Add the salt and blend quickly, not long enough
to reduce the large grains to small.
Cook in a pre-heated 500 degree oven for 20 minutes. Reduce the heat to 350,
insert a meat thermometer. This roast is best served rare to medium rare and sliced thin.

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Ginger-Mustard Sirloin Tip Roast on the Grill

Marinate the roast for 1-2 hours in a mixture of:
1.5 cups beer
1 teaspoon salt
1 tablespoon dry mustard
1 teaspoon ground ginger
3 tablespoons soy sauce
a dash or two of Tobasco Sauce
2 tablespoons sugar
4 tablespoons marmalade
2 cloves minced garlic

Sear quickly on each side on the grill. Reduce flame or contact with charcoal to low.
Cook until the roast reaches an internal temperature of 140 (rare) and remove from heat.
It will continue to cook, adding 5 more degrees, 145 (medium rare).

To make Gorgonzola butter, mix together the butter, Gorgonzola, chives and black pepper.

Great with baked potatoes.

Ginger Marinade:
1/4 c. cider-vinegar
2 tbsp. low-sodium soy sauce
2 green onions
1 tb ginger root grated
1/4 c. orange juice concentrate
2 tbsp. fresh lemon juice

Mix all ingredients together in a small bowl. Use to marinate meat, fish, chicken
for an hour or overnight, turning to coat from time to time.
Remaining marinade may be used to baste meat while cooking.
Cook according to directions in recipe above.

Don’t have time to marinate?
Rub the roast in Mediterranean garlic herb paste (A Joy of Cooking Recipe)

2 cups mixed fresh herbs (parsley, sage,
rosemary, thyme, basil and/or oregano)
10 cloves garlic
1 tablespoon red pepper flakes
1/2 cup olive oil
2 tablespoons salt
1/4 cup cracked black peppercorns

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Sirloin Tip Kebabs

Marinate in:
1/2 cup lemon juice + zest of a lemon
(you can substitute an interesting vinegar)
1/2 cup good olive oil
fresh ground pepper
1-2 cloves garlic, chopped fine or put through a garlic press
1 Tablespoon fresh rosemary, chopped coarsely

Put the beef cubes and the marinade in a zip-lock bag and
refrigerate for an hour – -even overnight doesn’t hurt.

To make kebabs, traditionally one alternates the meat and slices
of mushroom, peppers, onion, and cherry tomatoes, but because
they cook at different speeds, we put all the meat on a skewer, all the peppers,
etc. on different skewers and remove from heat as they are ready.
Take the meat off the flame before the pink fades—it will continue to cook
for about 5 minutes and will be dry and hard if too well-done.

Try the kebabs atop a dish of Moroccan couscous. Couscous can be made
“Moroccan” by adding up to a Tablespoon of cumin—start with a
teaspoon, and taste—a teaspoon cinnamon, sauted peppers of
different colors, pine nuts and raisins to the prepared couscous.

Don’t have time to marinate?
Rub the cubes in Mediterranean garlic herb paste (A Joy of Cooking Recipe)

2 cups mixed fresh herbs (parsley, sage,
rosemary, thyme, basil and/or oregano)
10 cloves garlic
1 tablespoon red pepper flakes
1/2 cup olive oil
2 tablespoons salt
1/4 cup cracked black peppercorns

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Beef Brisket, Overnight in the Oven
No fuss, no muss, no bother
Version 1

The following sauce will suffice for a 5-pound brisket:

Mix in a small bowl all the following ingredients:
1/4 cup soy sauce
2 Tbs. Flour
1 cup tomato sauce—the more adventuresome may try a spicy salsa
1/2 tsp. Each of: thyme, oregano, garlic powder (I use fresh garlic when I have it)
2 Tbs. Worcestershire sauce
1/2 Tsp. Dry mustard
1/4 cup brown sugar
1 Tsp. salt
1/2 Tsp. Paprika

Pour the sauce over the brisket in a baking dish and top with
two large onions cut into 1/2 inch slices.
Pour 1.5 cups water down the sides of the baking dish so you do not wash off the sauce.
Cover securely with foil, turning edges inward so moisture falls back into pan.
Cover with roaster lid with steam vent closed. (If you are using a disposable
baking dish, simply cover tightly with foil.

Cook at 200 degrees overnight. In the morning, test with a fork.
If the fork slides easily into the meat, it’s done!

The Fewer ingredients variety
Marinate overnight, then
cook for 5 hours at 275 degrees

Rub a 5-pound brisket with the following mixture:
1 tsp. Celery salt
1 tsp. Onion salt
1 tsp. Garlic salt

Place rubbed meat in a large glass baking dish and pour 1/3 cup Liquid Smoke
over it. Cover and marinate overnight.

Brush brisket with 4 tablespoons Worcestershire sauce
and 1/2 cup barbecue sauce with garlic.

Cover with foil and cook in a 275-degree oven for 5 hours.
Uncover and cook one hour longer. Remove from oven and allow
to rest for 30 minutes before slicing. As it cools, pour liquids in a
gravy boat, heat and serve with the sliced meat.

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Beef Brisket, Overnight in the Oven
No fuss, no muss, no bother
Version 2

The following sauce will suffice for a 5-pound brisket:

Combine and pour over the brisket the following marinade:
One bottle of Robert’s Revenge Salsa
One bottle of dry red wine
One packet Lipton’s Onion Soup mix
Kosher salt
3 Large onions, cut into 1/2 inch slices

Marinate for about 4 hours.

Cover the brisket with foil and cook overnight in a 200-degree oven.

Remove from oven to a platter. Allow to cool for about
30 minutes. Slice diagonally, across the grain.

Skim the fat from the juices (you can refrigerate until the fat congeals and
remove it in a sheet), reduce the juices by half by boiling. Put the sliced brisket
on the bed of onions back into the oven-roasting pan. Cover with the
reduced juices. Bake uncovered for an hour.
Arrange on a platter. Add a pint of sour cream to a jar of Robert’s Revenge Salsa.
Top the brisket with the cream and Salsa mixture.

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Apricot/Honey Brisket

Make a rub of:

1 ½ TBS honey

2 Tbs olive oil

2 Tsp coarse kosher salt

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground black pepper

1 tsp ground cinnamon

¼ tsp ground nutmeg

Rub this mixture on a brisket—will suffice for a 3-5 pound brisket

Cover and refrigerate overnight or longer.

Bring brisket to room temperature. Uncover brisket

Preheat broile to about 45 degrees. Broil about 5 minutes per side, or until brown.

Remove from oven, transfer to a crock pot or dutch oven and add the following ingredients.

2 medium leeks (white and pale green parts only), sliced
1 medium onion, chopped
12 whole dried apricots, divided—will need 24 apricots in all, 12 for later
head of garlic, peeled, coursely chopped
6 sprigs fresh thyme
2 bay leaves
2 cups dry red wine

Put in oven at 250 degrees (2 ½ hours) or crock pot on low for overnight. Test for tenderness—bake/crock pot for longer if needed. When done, uncover, cool for 1 ½ hours. Remove brisket to work surface. Transfer juices to refrigerator to collect fat. Remove and discard fat and reduce juices by ½.

Thinly slice brisket across grain on a slight diagonal. Arrange in a large glass baking dish and spoon reduced juices over it, adding 12 additional apricots.

Return, tightly covered, to oven and warm through for 45 minutes, softening the new apricots and allowing the juices to penetrate.

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**Round & Arm

Round Roast with Fresh Summer Herbs

1 beef round roast (3-4 lbs.)
3/4 c. fresh parsley chopped
3 tbs. fresh basil chopped
1 sprig fresh rosemary
1 sprig fresh thyme
7 cloves garlic minced
1 tbs. grated lemon peel
1/4 tsp +/- black or red pepper to taste
1 pound new potatoes
1 pound baby carrots
12 baby onions
2 cups beef broth
3 lg. or 5 sm. zucchini
1/4 cup flour

Heat a Dutch oven with a thin layer of salt, until a droplet of
water “sizzles and dances.” Add roast and cook slowly until
meat is browned on all sides, turning with a spatula or wooden spoons.

Add first 7 ingredients: parsley, basil, rosemary, thyme, garlic,
lemon peel, black or red pepper. Add the broth and cook on
low heat for 2 ½ hours. (slow, low heat, cooking is essential for round roast.)
Add the new potatoes, carrots, onions. Cook for ½ hour till potatoes are tender.
Add zucchini and cook an additional 12 minutes, until crisp, but done.
Remove roast and vegetables to a warm platter and keep warm.

Strain cooking liquid. Skim off fat, returning 1/4 cup fat to
Dutch oven. Stir flour into fat and brown. Add the cooking liquid. Cook,
stirring constantly, until thickened. Adjust seasonings.
Serve meat with gravy. Great with a good merlot

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Mushroom Stuffed Eye of Round

2 To 2 1/2 lb. eye of round

1/2 cup Red wine
2 teaspoons Beef bouillon
2 cups Water

1 tablespoon Butter
2 Cloves garlic minced
1/2 cup Onion minced
8 ounces Mushrooms sliced
1/4 cup Minced fresh parsley
2 Slices bread torn into cubes

To prepare roast make a lengthwise cut down center of roast,
leaving 1/2 inch intact on bottom. Do not completely cut through roast!
Open roast and turn over. Repeat procedure making two lengthwise cuts
through center of right and left sides. Be careful not to cut through roast.
Open roast and flatten roast using a meat mallet. Place roast in plastic bag
with marinade and let marinade in refrigerator 4 to 6 hours, turning occasionally.
In skillet sauté garlic, onion, mushrooms and butte. Remove from heat
and add parsley and bread crumbs. Remove meat from marinade and pat dry.
Discard marinade. Spread stuffing over meat and roll jelly-roll fashion
starting with long side. tie roll with string at intervals.

Place seam side down on roasting rack and roast 325 uncovered for
40 to 60 minutes (20 minutes per pound). Let roast rest 15 minutes before serving.

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Round and Eye of Round Roast–the fail-proof method
easy, great for leftovers in “roast beast” sandwiches!

Mix together 1 cup coarse Kosher salt, 3 tablespoons
black pepper and 1 tablespoon garlic powder.
Take a 2-4 pound eye of round roast and roll the roast in this mixture.
Be sure to coat the entire roast.

Place in roasting pan, with about 1/8 inch water on bottom of pan.
Roast in a preheated 500 degree oven for 8 minutes per pound for a
medium rare roast. Round is best cooked to medium rare for slicing purposes.
It must be thinly sliced, too rare will not permit this. Well done is tough.

As soon as you have roasted the 8 minutes/pound at 500 degrees,
turn the oven off and do not open the door. Keep the roast in the oven for 2 hours.
Slice in thin slices and serve with a horseradish/sour cream mixture
with rice or potatoes, or atop a crisp bed of greens.

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Seasoned Top Round Roast

Prep Time: 5 Minutes
Cook Time: 2 Hours and 30 Minutes
Ready In: about 2 Hours and 35 Minutes
Makes 8 servings

4 lbs. top round roast
Seasoning ingredients:
2 tsp. cracked black pepper
2 tsp. dry mustard
1 large clove garlic, crushed
1 teaspoon rosemary
1 teaspoon thyme
1/2 tsp. ground allspice
1/2 tsp. ground red pepper
1 tsp. olive oil

Preheat oven to 325°F. In a small bowl, combine the seasonings
ingredients and then rub the mixture evenly into surface of top round roast.
Place top round roast, fat side up, on rack in shallow
roasting pan. Do not add water or cover roast.
Cook in in the oven for about 2 1/2 hours or until the internal
temperature reaches 140°F for medium-rare or 155°F for medium.
Remove top round roast from oven and tent loosely with aluminum foil.

Let stand 15 minutes prior to carving into slices.

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Sunday Roast

2 pounds beef eye of round
1/8 teaspoon salt
1/8 teaspoon black pepper
8 to 10 new potatoes
3 ribs celery — cut in large pieces
3 cups peeled and cubed carrots
1 cup brewed coffee
2 tablespoons cornstarch

Salt and pepper roast and place in a Dutch oven. Pour 1 cup of
liquid coffee over the roast. Place potatoes, carrots, and celery
on sides of roast. Cover and cook for 2 hours on low heat or until
meat is tender/done. Remove roast and vegetables. Place broth in
freezer for several minutes until fat rises to top. Skim off fat. Thicken
broth with cornstarch. Add meat back to gravy and heat thoroughly.

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Eye of Round on the Grill

3 pounds round roast

Coated with a paste of:
½ cup chopped fresh rosemary (using a food processor makes this easy!)
5 cloves chopped garlic (again, processor makes this a snap)
¼ cup olive oil
1 tablespoon fresh ground black pepper
¼ cup kosher salt (the larger grains make this more interesting than table salt)

Line the grill with a piece of aluminum foil to keep the oil from
leaking into your flame. Preheat the grill on high for about 10 minutes.
With charcoal, let the coals come to glowing red.
Place the roast on the foil above the flame, sear the meat for
several minutes (3-4). Reduce the heat to low, move the
foil and roast away from the direct line of the fire. Insert a good
meat thermometer. Cook to an internal heat of 140 degrees.
Remove from heat—the meat will continue to cook to about 145, medium rare.

Allow to rest for 5 minutes before slicing.
Slice against the grain into very thin slices.

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A l’Orange

1 4lb. arm roast (chuck will also do)
1 12 oz. can pineapple juice
Dash of coarsely ground black pepper
1 teaspoon ground ginger
1/4 teaspoon cloves
1/4 teaspoon salt
1/2 cups orange marmalade
1/4 cups cooking oil

Add 1 4/5 oz. envelope of commercial beef marinade to
the above ingredients, pour over the roast, pierce and
turn every 15 minutes for 2 hours. Then charcoal grill
for about an hour, on low heat, turning and brushing often.

Or marinate in the mixture below for 1 hour. Then
discard marinade, add the above ingredients, marinate
for another 1-2 hours, then grill on low heat
for 1 hour, turning and brushing often.

Meat marinade: combine 1/2 c. pineapple juice,
1 c. soy sauce, 1/2 cup vinegar, 1/2 c brown sugar
and 1 tsp. Garlic powder.

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Too-busy-to-think-about-it Roast

4 lbs. arm roast
salt, pepper and garlic salt to taste
1 can coke
14 oz. bottle catsup

Season the roast with salt, pepper and garlic salt.
Pour the coke and catsup over the roast in a
foil-lined disposable roasting pan. Cover loosely
with aluminum foil. Allow to sit for 30 minutes.
Cook at 325 degrees for 3 hours.

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Barbecue Beef for Sandwiches

2-4 lbs arm roast
salt and pepper
favorite barbecue sauce

Salt and pepper the roast. Put the roast in a
crock pot. Add enough water to allow to cook
for 6-8 hours. Remove the beef after work, shred
with a fork. Add your favorite barbecue sauce and
heat for an hour. Serve as sandwiches, or over rice.

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Old Fashioned Pot Roast

4 lb. arm roast
1/4 c. flour
2 tsp. Salt
1/8 tsp. Pepper
3 carrots, peeled and cut in chunks
3 potatoes, peeled and quartered
2 large onions, sliced
1 stalk celery, cut into chunks
1 jar mushrooms, or 8 oz. fresh
3 tbsp. butter, 3 tbsp. Flour and 1/4 cup water for a gravy if desired

Trim fat from roast, dredge in flour and brown.

Place all vegetables except mushrooms into the
crock pot or the Dutch oven with the roast. Cook
covered on low setting for several hours.
(You’ll stop when the meat falls apart when stuck
with a fork—about 3 hours). Saute the mushrooms and
add at the end. If you want a gravy, drain some of
the juice and whirr in the blender, use as a stock to add
to 3 tbsp. flour browned in 3 tbsp. of butter, thinned
with 1/4 c. water. Add enough of the blender mixture
to make a gravy of your preferred consistency.

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Sweet and Sour

4 lb. arm roast
1/4 c. flour
2 tsp. Salt
1/4 tsp. Pepper
1/2 tsp. Celery seeds
4 carrots
4 potatoes
2 tbsp. brown sugar
1/4 c. water
1/4 tsp. Nutmeg, or a grating of fresh
1-2 large onions, sliced

Combine flour, salt, pepper, celery seeds and
dredge the roast in this mixture.

Brown in oil in a Dutch oven or large, heavy skillet.

Combine vinegar, water, sugar and nutmeg. Pour over
pot roast. Cover tightly and cook in 325 degree oven for 1 hour.

Add vegetables. Continue to cook for 2 more
hours, until meat is tender.

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Pot roast from the islands

4-5 lb. arm roast

Marinate over night in:
1 (8 1/2 oz.) can pineapple tidbits
3/4 tsp. Ground ginger
1/2 c. chopped onion
1/3 c. cider vinegar
3 tbsp. soy sauce
2 tbsp. olive oil
1 tbsp. Worcestershire sauce

Place in a large Dutch oven and add:
1 (10 1/2 oz.) can condensed beef broth

1 1/2 tsp. Salt. Bring to boil, immediately reduce
heat to simmer. Cover tightly, simmer for 1 1/2 hours

Add 3 cups peeled sweet potato chunks and
continue to simmer for 1/2 hour, or until
sweet potatoes are desired consistency.

Blend 2 tbsp. cornstarch with 2 tbsp. cold water,
remove the beef, thicken the pot juices with the
cornstarch and water mixture. Cook and stir until sauce thickens.

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Another Interesting Pot Roast Variation

Arm roast—between 3-4 lbs. cut in half if you are using a crockpot
1 lb. small potatoes (new potatoes are nice)
2 c. V-8 juice
2 tbs. Worcestershire sauce
couple of dashes Tobasco sauce (optional)
1 1/2 tsp. Dried basil—or if using fresh, add it at the end
24-30 baby carrots
12 tiny onions
4 stalks celery, cut diagonally into 1” pieces

Brown the arm roast in a heavy skillet by covering
the bottom in a thin layer of salt, when a droplet
of water will sizzle and “dance” when it hits the salt
surface, add the meat. Brown on both sides and
cut in half if you have the small version crockpot.
Add all other ingredients and leave cooking while
away at work. Come home to a great meal ready to serve.

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**Chuck & Rump

Pot Roast with Fruit

4-5 lb. chuck roast
2 tbs. Olive oil
2 c. water
2 tbs. Mixed pickling spices
2 tsp. Salt
16 oz mixed dried fruit—apricots, prunes, apples, pears, etc.
hot cooked noodles or rice

Heat a Dutch oven or heavy skillet. Brown the roast on all
sides in the oil. Remove roast, drain excess oil. Add water
and bring to a boil. Replace the meat in the Dutch oven or skillet,
add pickling spice. Cover and simmer for 2 ½ hours. Add salt and
fruit, simmer for 45 minutes longer, until the meat “falls apart” tender.
Garnish with more dried fruit and serve on rice or noodles.

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Pot Roast with Spices

3-4 lbs. chuck roast
1/2 c. water
1/2 c. vinegar
2 tsp. Allspice
1 c. beef broth (or 1 c. dry red wine)
6 medium potatoes, quartered
2 stalks celery, cut into chunks
6 carrots, peeled and cut into chunks
3 large onions, cut into chunks
3 tbsp. olive oil
1 1/2 tsp salt
1/2 tsp. Dried sage

Boil vinegar, 1/2 c. water and allspice. Pour over meat in a
shallow dish, refrigerate 2 hours, turning frequently.

Drain and set marinade aside. Place vegetables and meat in
crockpot or Dutch oven. Add marinade, broth or wine, salt and sage.
Cover. Cook in crock pot 7-9 hours or in dutch oven
2-3 hours, on low heat. Slice and serve with vegetables and sauce.
Thicken the sauce, if you prefer by blenderizing half of it and
adding it back to the pot. Or use the juice to make a traditional gravy.

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Easy Oven Barbecue

3-4 lbs. chuck roast—trimmed of fat
1 can (10 1/2 oz) condensed cream of mushroom soup
1 envelope Lipton onion soup mix

Sauce—Combine all the following ingredients in a saucepan
and simmer together for 2-4 minutes.
1 c. ketchup
2 tbs. Prepared mustard
1/4 c. cider vinegar
1/3 c. brown sugar
2 tsp. Worcestershire sauce
1/2 tsp. Salt
1/4 tsp Tabasco sauce, or to taste

Remove from heat, add both soups and stir.
Preheat oven to 300 degrees.

Line a 9X13” baking pan with two layers of heavy-duty
aluminum foil, large enough to fold over the meat and its sauce
and seal tightly. Place the meat in the lined baking pan, pour the
sauce over and seal tightly. Bake at 300 degrees for 3 hours,
or until the meat flakes at the insertion of a fork.
Do not cut until roast has sat for 10 minutes.
Serve over noodles or rice.

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Easy Pot Roast

4-5 lbs. chuck roast
1 clove garlic
salt and pepper to taste
1 chopped carrot
1 chopped celery stalk
1 medium onion, chopped in quarters
1 c. sour cream
3 tbs. Flour
1/2 c. dry white (or red) wine

Rub the roast with garlic, salt and pepper. Place in the
crockpot with vegetables. Combine the sour cream, flour and
wine, stir till mixed and add to the crock pot.
Cook 10-12 hours.

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Sauerbraten: with Chuck or Rump Roast
(made the old-fashioned way: 2-3 days of marinade)

The Marinade (enough for a 4-5 pound chuck or rump roast):
Bring to a boil:
1 cup dry red wine vinegar
1 cup dry red wine
1 sliced onion
2 bay leaves
1 teaspoon black peppercorns
1 teaspoon caraway seeds
6 crushed juniper berries or 1 oz. gin

When cool, pour over chuck or rump roast and refrigerate for two days.
For a more intense flavor marinate a third day

Remove from refrigerator, pat roast dry, and sprinkle with
pepper to taste. Strain marinade, discard solids.
Heat a large Dutch oven and sprinkle the bottom with a thin
layer of salt. It is hot enough when a droplet of water will dance
and sizzle when sprinkled onto the base of salt. Brown the meat
on all sides. Add and cook till tender (if the meat has not
rendered 2 tablespoons of fat, add olive oil):
Chopped onions (1/2 cup)
carrots (1/2 cup)
celery (1/4 cup)
either 1” grated fresh ginger-root or 3/4 teaspoon powdered ginger.

When the vegetables have cooked, sprinkle with 2 tablespoons
all-purpose flour, stirring until smooth and light brown.
Add the reserved marinade and 1/2 cup beef stock with one bay leaf.
Bring to a boil, cover and cook on low heat for 2 hours,
or till meat is falling off the bone. Remove the meat, taste the sauce.
You can thicken it by putting the cooked vegetables in the
blender then adding back to the sauce, or crumbling gingersnaps
into the sauce, or adding sour cream and a bit of red currant jelly —
or doing all of the above. Keep tasting to see what you like.

Serve with potato dumplings, red cabbage, apples,
or boiled potatoes or noodles.

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(made the quick way)

2-3 lbs. chuck or rump roast
3/4 t. ground ginger
1/8 t. ground cloves
1 T. vegetable oil
1/8 t. allspice
3/4 C. water
3/4 t. ground pepper
1/2 C. vinegar
1 bay leaf
1 t. salt
1 T. flour
3 T. light brown sugar

Brown meat in the oil in heavy skillet. Combine water, vinegar,
salt, sugar, spices and bay leaf; pour over meat. Bring to boil,
reduce heat to low, cover and simmer 2 hours or
until tender turning once or twice.
Remove meat to serving platter. Skim off fat and, if necessary,
add a little water to drippings to make enough gravy.
Thicken with the flour mixed with a little cold water.
Simmer a few minutes and then pour over meat.

Serve with noodles, potatoes or rice.

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Lemon-Pepper Grilled Chuck Roast

Chuck roast—about 3 pounds

Marinate 1 hour to overnight in:
¼ cup oil
¼ cup lemon
zest of a lemon
2-3 Tbs. Cracked pepper corns
salt to taste
2 Tsp. Dijon mustard
1 clove minced garlic
OR CHEAT: try KC Masterpiece Zesty Lemon Pepper Marinade —
“fix” it with extra lemon and zest, extra pepper

Seal marinating roast in a plastic bag. Refrigerate until ready to grill,
turning several times. Broil in oven or on grill over a slow fire —
until it reaches an internal temperature of about 145 degrees (medium rare).
When done right, chuck is one of the most flavorful cuts of beef.

Allow to sit for 5 minutes. Carve into thin serving slices.
Garnish with thin slices of lemon and sprigs of parsley.
Serve on a bed of greens as a salad or over a bed of rice

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Another Great Chuck Roast Marinade

Place a 3-4 pound chuck roast or steak in a container that you can seal.

Marinade for several hours in:
4 cloves minced garlic
1 Tbs. Crushed rosemary
1/4 c. wine vinegar
1/4 cup olive oil
1/2 Tsp. Dijon mustard
2 Tsp. Soy sauce
1/4 c. Madeira (or sherry, or port)

Turn the chuck frequently.

Remove meat and add 2 tsp. of the Chile Man’s rosemary chili mix —
or any of your favorite Chile Man stuff (or catsup if you’re
out of the Chile Man’s great inventions). Also add 1/2 Tsp. Worchestershire
sauce and 1 1/2 Tsp. Steak sauce to marinade. Stir and brush onto
meat before grilling, and frequently during grilling.

Grill on a SLOW fire, turning and basting frequently.
Total cooking time should be about hour—or to an internal temp.
Of about 145 degrees—that’s a slow fire, because chuck is best eaten
medium rare—pink in the middle at least, if not a touch of red.
It’s a great tasty cut when slow cooked.

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Whole Rump Roast on the Grill

3 pound rump roast
2 tablespoons Dijon mustard
1 tablespoon honey
1 1/2 teaspoons curry powder
1 teaspoon fresh chives, chopped
1/2 cup sour cream

Stir together mustard, honey, curry powder,
and chives. Brush about l tablespoon of the mustard mixture onto the
rump roast. Insert a meat thermometer near the center of the roast.

For sauce, mix the remaining mustard mixture with sour cream; cover and chill.

Arrange preheated coals around a drip pan in a covered grill .
Test for medium-low heat above pan. Place roast on grill over drip pan.
Cover and grill for 1 1/2 to 2 hours or until desired doneness.
(145 degrees for medium-rare; 160 degrees for medium doneness)

Remove roast from grill and cover with foil. Let stand 15 minutes before slicing.
Serve with sauce and, if desired, chopped chives.

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Grilled Sliced Rump Roast

3 pound rump roast, sliced thin while partially frozen
2 tbsp. sesame oil
3 tbsp. sugar
6 tbsp. high quality soy sauce
1 tbsp. cooking wine
1 shake pepper
1 tsp. ground ginger
2 tbsp. sesame seeds, crushed or whole
3 green olives, cut diagonally
5 chives, cut diagonally

Mix all spices in a stainless or glass bowl. Work strips of beef into marinade
by hand. Cover tightly and refrigerate 12 to 24 hours. Barbecue over charcoal,
Korean grill, or on stove top grill. Marinate as you cook. Leftover marinade can
be cooked separately and served over rice.