Best Barbecued Beef

Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

If the French had colonized The Wild West, barbecue might taste more like this broiled top round.

 By MARBALET
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Rub the beef with half the lard and all the red chile. Place meat in a large bowl.

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  • 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.

  • Preheat broiler.

  • 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.

Nutrition Facts

Per Serving:
618 calories; 40.5 g total fat; 175 mg cholesterol; 160 mg sodium. 3 g carbohydrates; 49 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

VORCHA
Rating: 4 stars
05/19/2005
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. Read More
Helpful
(5)

Most helpful critical review

syaskiewicz
Rating: 3 stars
07/15/2006
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. Read More
Helpful
(3)
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
VORCHA
Rating: 4 stars
05/19/2005
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. Read More
Helpful
(5)
VORCHA
Rating: 4 stars
05/19/2005
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. Read More
Helpful
(5)
syaskiewicz
Rating: 3 stars
07/15/2006
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. Read More
Helpful
(3)
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AweFam5
Rating: 4 stars
06/30/2004
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! Read More
Helpful
(2)
Belle
Rating: 3 stars
10/13/2009
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 Read More
Helpful
(2)