Ed McBee’s Marinated Roast Beef

Our good friend Ed makes the most amazing bbq.  We NEVER say no when he asks us over for a barbeque because we know it will be amazing.  Summer is right around the corner so put this one in the cue for the BBQ.   For the Worcestershire I like to use Barrel Aged Worcestershire from Napa Valley.

From the ever evolving cookbook of Ed McBee

2-4 lbs. boneless beef roast. (Sirloin or top round are fine, grass fed are best)

Meat tenderizer if desired, (skip this if you have a more quality cut anyway)

1-3 tablespoons sesame oil.

¾ to 1 1/4  cup soy sauce

1-2  tblsp. red wine vinegar

1 large onion diced

1 tsp. freshly ground black pepper

2-3 (or more, yippee!) crushed and finely diced garlic cloves

1-2 tblsp. Worcestershire Sauce

1 cup (more or less) freshly brewed potent coffee

While the coffee is brewing score the top and the bottom of the roast with the tip of a sharp knife, about a ¼  inch deep. Sprinkle the roast with the optional meat tenderizer and massage it (with love) into the meat…. Place the roast into a suitable large bowl, cover and place in the refrigerator for now…

In a large skillet heat the sesame oil over medium heat, add the garlic and onion, cook until just tender then add the vinegar, coffee, black pepper, soy sauce, and Worcestershire Sauce. Just give this whole mess a minute to mix together (do not cook it), place in the refrigerator until chilled, then dump it onto the roast.

Place the roast in the fridge for anywhere from 4-12 hours, turning only occasionally.

Pre-heat the oven to 350

Remove the roast from the pot, reserving the liquid, and place it on a roasting rack. Cook to a temperature of 140 for rare. Check after about 45 minutes. Allow 15-20 minutes for the meat to rest before slicing.

In the meantime, strain the reserved marinade, add any pan drippings, and place into a small saucepan. 15 minutes before serving the sliced roast, re-heat the sauce bringing to a brief boil right before serving. Drizzle directly over the meat or use as au jus for sandwiches.

Try this marinade for steaks cooked on the BBQ too!

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2 Comments

  1. Sandy said,

    June 3, 2010 at 2:02 pm

    I was going to say … add coffee, add coffee! Then I read the last ingredient. So fun to find you – in the same town! Come visit me if you get a minute. I just followed you on Twitter and found you there. Sandy (RE)

  2. Ed Sez said,

    June 5, 2010 at 4:51 am

    This is great on the barbecue. Set up your barbecue for indirect heat while soaking hardwood chips of your choice. When the coals are gray separate them enough to place a drip pan in the middle of the grill, toss the chips onto the coals and place the roast over the drip pan. For extra smokey flavor toss in more chips during the cooking process Total cooking time is about 1hr20 minutes. Check the coals after one hour. Interior temp should be 140 for rare.


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