This is a recipe for a cider marinated beef roast. The beef is marinated in a mixture of cider, garlic, and rosemary, and then roasted until it is tender and juicy. This dish is perfect for a special occasion or a family dinner.
Here'sa boneless beef roast marinated in a flavorful apple-cider, onion-garlick mixture.
Surprisingly good.
The meat must be cooked to RARE orMEDIUM-RARE for its optimum tenderness, which may be bad news for those ofyou who like it well-done, but well-done, in this case, will prove to betougher than the medium-rare.
The acidic action of the cider makes allthe difference inthe world in terms of tenderness.
Combine thatwiththe 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 inchdeep.
Place in a glass or plastic bowl.
Combine the apple cider, oil,lemon juice, onion, garlick, bay leaf, salt, thyme, allspice, mustard andpepper; pour the marinade over the meat.
Cover and marinate in therefrigerator at least four hours.
Maybe more.
Remove the roast from themarinade.
Place on a roasting pan and insert the meat thermometer so itreaches the thickest part.
Roast at 300 degrees until the thermometerreaches 140 degrees, about 2 hours for rare meat (meat continues to cookafter it is out of the oven).
Remove onto a warm platter.
Strain themarinade.
Skim the fat from the roasting pan, and add the marinade tothe drippings.
Reserve 2 to 3 tbsp of the marinade liquid to mix withthe cornstarch.
Stir the cornstarch into the boilingliquid and cookuntil thickend.
Glaze the roast with the sauce.
Slicevery thinlyto serve.
Especiallygood served with potato casserole (or the newpotato-garlickrecipe you just saw posted here), glazed carrots, greensalad, garlick bread.
Ingredients
Directions
Here'sa boneless beef roast marinated in a flavorful apple-cider, onion-garlick mixture.
Surprisingly good.
The meat must be cooked to RARE orMEDIUM-RARE for its optimum tenderness, which may be bad news for those ofyou who like it well-done, but well-done, in this case, will prove to betougher than the medium-rare.
The acidic action of the cider makes allthe difference inthe world in terms of tenderness.
Combine thatwiththe 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 inchdeep.
Place in a glass or plastic bowl.
Combine the apple cider, oil,lemon juice, onion, garlick, bay leaf, salt, thyme, allspice, mustard andpepper; pour the marinade over the meat.
Cover and marinate in therefrigerator at least four hours.
Maybe more.
Remove the roast from themarinade.
Place on a roasting pan and insert the meat thermometer so itreaches the thickest part.
Roast at 300 degrees until the thermometerreaches 140 degrees, about 2 hours for rare meat (meat continues to cookafter it is out of the oven).
Remove onto a warm platter.
Strain themarinade.
Skim the fat from the roasting pan, and add the marinade tothe drippings.
Reserve 2 to 3 tbsp of the marinade liquid to mix withthe cornstarch.
Stir the cornstarch into the boilingliquid and cookuntil thickend.
Glaze the roast with the sauce.
Slicevery thinlyto serve.
Especiallygood served with potato casserole (or the newpotato-garlickrecipe you just saw posted here), glazed carrots, greensalad, garlick bread.
