Prize Winning Marinade For Beef Recipe

Name: Prize Winning Marinade For Beef
Prep time: 20 min
Cook time: 195 min
Total time: 215 min
Yield: Serves 1 or more
Ingredients: 1/4 cup Worcestershire sauce; 1/4 cup fresh lemon juice; 1/2 cup soy sauce; Garlic Cloves; 1 tablespoon black peppercorns; Sirloin Tip Roast; 1/2 cup sour cream

This isn't just any marinade; it's a GRAND PRIZE WINNER! I perfected this recipe by combining my sister-in-law's marinade expertise with my friend's barbecue secrets, winning me a brand-new Jenairre stove! Transform even the toughest, cheapest cuts of beef into melt-in-your-mouth perfection. This versatile marinade works wonders on any beef roast – you'll never cook beef any other way! Prepare for juicy, flavorful results and endless compliments.

Prep Time 20 mins

Cook Time 195 mins

Calories 284.1 kcal

Protein 13g

Rating 4.5 (35 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Prize Winning Marinade For Beef

1/4 cup Worcestershire sauce
1/4 cup fresh lemon juice
1/2 cup soy sauce
Garlic Cloves
1 tablespoon black peppercorns
Sirloin Tip Roast
1/2 cup sour cream

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How to Make Prize Winning Marinade For Beef

Using a food processor, crush 1 tablespoon of black peppercorns until finely ground.
Add 4 cloves of garlic to the food processor and crush until a paste forms.
Add 1/2 cup soy sauce, 1/4 cup Worcestershire sauce, and 1/4 cup fresh lemon juice to the food processor. Blend until well combined.
Pour the marinade into a large zip-top freezer bag. Add the beef roast (approximately 3-4 lbs) to the bag.
Seal the bag, pressing out excess air.
Refrigerate for at least 48 hours, turning the bag occasionally to ensure even marination.
Reserve about 1 cup of marinade before cooking the beef. Discard the remaining marinade after removing the meat from the bag.
Prepare your barbecue for indirect cooking. Light only one side of the grill, turning the heat to low. Place a drip pan filled with water on the unlit side of the grill.
Place the beef roast on the unlit side of the grill, over the pan of water.
Cook slowly and indirectly for approximately 195 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare, or your desired doneness. Use a meat thermometer to ensure accuracy.
While the beef rests, place the reserved marinade in a saucepan on the stove over medium heat. Bring to a simmer. Reduce the heat to low and gently simmer for 5-7 minutes to reduce slightly, if desired.
In a small bowl, whisk together 1/2 cup sour cream and 2-3 tablespoons of the simmered marinade to create a delicious sauce.
Let the beef rest for 10-15 minutes before slicing and serving. Drizzle generously with the sour cream sauce. Prepare for compliments!