How to Make Marinade for Roast Beef

If using for a sandwich, slice the beef as thinly as possible and flatten with a kitchen mallet.

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 tenderize it with acidic liquids, such as wine and vinegar, and incorporate flavors from complementary, aromatic ingredients, such as fresh herbs, shallots and garlic.

Things You'll Need

• 5-lb. 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

Instructions

1. 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.

2. 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.

3. 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.

References

• "The Professional Chef 8th Edition"; The Culinary Institute of America; 2006
• Cooking 101:Marinating 101: An Introduction to Marinating Beef, Chicken and Fish