Best Barbecued Beef

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"If the French had colonized The Wild West, barbecue might taste more like this broiled top round."
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2 d 1 h 10 m servings 618 cals
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Original recipe yields 8 servings



  • Calories:
  • 618 kcal
  • 31%
  • Fat:
  • 40.5 g
  • 62%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 49 g
  • 98%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  1. Rub the beef with half the lard and all the red chile. Place meat in a large bowl.
  2. In a medium saucepan, bring 1/2 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.
  3. Preheat broiler.
  4. 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.


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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 ...

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...

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!

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