Ingredients
4 lb boneless rump, sirloin tip
2 cup apple cider
2/3 cup salad oil
1 tbsp lemon juice
1/2 cup chopped onion
3 cloves garlic, smashed
1 bay leaf
1 tsp salt
1 tsp thyme
1 tsp mustard, dry
1 tsp allspice
1/2 tsp black pepper, fresh ground
2 tbsp cornstarch
Directions
Here's a boneless beef roast marinated in a flavorful apple-cider,
onion- garlick mixture. Surprisingly good. The meat must be cooked
to RARE or MEDIUM-RARE for its optimum tenderness, which may be bad
news for those of you who like it well-done, but well-done, in this
case, will prove to be tougher than the medium-rare. The acidic
action of the cider makes all the difference in the world in terms
of tenderness. Combine that with the marinating and the slow
roasting, tenderness IS the name of the game. You can garnish this
one with crab apples and parsley for making pretty. Directions for
beef roast: Make a couple of dozen slits in the meat on the outside
about an inch deep. Place in a glass or plastic bowl. Combine the
apple cider, oil, lemon juice, onion, garlick, bay leaf, salt, thyme,
allspice, mustard and pepper; pour the marinade over the meat. Cover
and marinate in the refrigerator at least four hours. Maybe more.
Remove the roast from the marinade. Place on a roasting pan and
insert the meat thermometer so it reaches the thickest part. Roast at
300 degrees until the thermometer reaches 140 degrees, about 2 hours
for rare meat (meat continues to cook after it is out of the oven).
Remove onto a warm platter. Strain the marinade. Skim the fat from
the roasting pan, and add the marinade to the drippings. Reserve 2
to 3 tbsp of the marinade liquid to mix with the cornstarch. Stir the
cornstarch into the boiling liquid and cook until thickend.
Glaze the roast with the sauce. Slice *very thinly* to serve.
Especially good served with potato casserole (or the new
potato-garlick recipe you just saw posted here), glazed carrots,
green salad, garlick bread.
Servings: 8 servings
Cider Marinated Beef Roast Recipe brought to you by Recipe Ideas
Categories: Beverages; Meat
The History of Recipes
Transcribed cooking instructions as an idea can be found far back into the distant past, at least as far back as the ancient Egyptians, and maybe even further. In practice though, these, ancient cookbooks were just simple hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history are some ancient tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Continuing our culinary historical journey, we find two recipe books dating from the 1300s : a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books have no connection with the indian food that we all know today, but rather recipes for the types of food prepared for the upper classes of that time. Over the succeeding few hundred years, the families of Europe competed to serve up the most exotic banquets, and as a consequence, chefs and their collection of recipes increased in prestige. However, it was during the 1800s that haute cuisine and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, testing, and recording recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookbooks were in great demand, mostly due to more people being able to read, leisure time and a general increase in wealth. |
We hope you enjoy this Cider Marinated Beef Roast recipe.
