Rumor
09-06-2000, 09:03 PM
From Flossie's book
5 to 6 lb boneless Rib Eye beef roast, or a rolled rump roast
1/2 cup coarsely cracked pepper
1/2 teaspoon ground cardamon seed
2 teaspoons tomato paste or 4 tablespoons ketchup
1 teaspoon paprika
3/4 cup vinegar
1/2 teaspoon garlic powder
1 cup soy sauce
Trim the fat from the meat. Marinate the meat the day before you cook it. First take the pepper and cardamon seed and rub over roast and press it in with the heel of your palm. Place in a shallow baking dish (Do not use aluminum or stainless steel or plastic. Use a glass dish).
Mix the ketchup, garlic powder and paprika. Gradually add soy sauce and vinegar. Pour this mixture over the beef. Marinate in refrigerator overnight and spoon marinade over meat several times.
Remove meat from marinade and let stand at room temperature for 1 hour. Wrap meat in heavy duty foil. Place in a shallow pan and roast it for 2 1/2 to 3 hours in a 350 degree oven. (Save the marinade for later)
Open the foil and ladle out the drippings. Brown the roast at 350 while making the gravy.
Add 1 cup water to 1 cup of the drippings. Bring to boil, and if you have to add some of the marinade you saved. Thicken with 1 1/2 tablespoons cornstarch that was mixed with 1/4 cup cold water. Heat and stir until smooth.
5 to 6 lb boneless Rib Eye beef roast, or a rolled rump roast
1/2 cup coarsely cracked pepper
1/2 teaspoon ground cardamon seed
2 teaspoons tomato paste or 4 tablespoons ketchup
1 teaspoon paprika
3/4 cup vinegar
1/2 teaspoon garlic powder
1 cup soy sauce
Trim the fat from the meat. Marinate the meat the day before you cook it. First take the pepper and cardamon seed and rub over roast and press it in with the heel of your palm. Place in a shallow baking dish (Do not use aluminum or stainless steel or plastic. Use a glass dish).
Mix the ketchup, garlic powder and paprika. Gradually add soy sauce and vinegar. Pour this mixture over the beef. Marinate in refrigerator overnight and spoon marinade over meat several times.
Remove meat from marinade and let stand at room temperature for 1 hour. Wrap meat in heavy duty foil. Place in a shallow pan and roast it for 2 1/2 to 3 hours in a 350 degree oven. (Save the marinade for later)
Open the foil and ladle out the drippings. Brown the roast at 350 while making the gravy.
Add 1 cup water to 1 cup of the drippings. Bring to boil, and if you have to add some of the marinade you saved. Thicken with 1 1/2 tablespoons cornstarch that was mixed with 1/4 cup cold water. Heat and stir until smooth.