Recipe by MARBALET
"If the French had colonized The Wild West, barbecue might taste more like this broiled top round."
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top round roast
crushed red pepper flakes
fresh chopped tarragon
1 1/2 cups
I used balsamic vinegar instead of cider vinegar because I was afraid it would be a bit strong with the other ingredients. Instead of broiling, I grilled over in-direct heat. I highly suggest a drip pan to avoid a fire. Very good but next time I will cut down on the amount of butter and lard to cut the fat, may just use olive oil instead of the lard. Better for you and not the hassel or the mess of boiling the lard mixture.
Good recipe, but poor cooking requirements. The meat turned out hard and crusty. If it was baked or grilled, I think it may have been ok.
I don't understand what the relevance of the lard was because it was messy to rub on and seemed to flake off during the marinade process. I think the tarragon added a unique flavor. I liked this because it was different. I think the major missing component is salt
Good for something different. I had to cook mine longer; next time I will probably cut it into "steaks". The red wine added a great taste, too!
* Percent Daily Values are based on a 2,000 calorie diet.
Best Barbecued Beef
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 364
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