| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef |
6 |
Servings |
INGREDIENTS
| 1 |
|
Round bone arm chuck roast or boneless arm roast, cut 2-inches thick |
|
|
(about 3 pounds) |
| 2 |
ts |
Unseasoned tenderizer |
| 2 |
tb |
Instant minced onion |
| 2 |
ts |
Thyme |
| 1 |
ts |
Marjoram |
| 1 |
|
Bay leaf,crushed |
| 1 |
c |
Wine vinegar |
| 1/2 |
c |
Olive oil or salad oil |
| 3 |
tb |
Lemon juice |
| 1/4 |
c |
Peppercorns, coarsely crushed or 2 Tbsp cracked pepper |
INSTRUCTIONS
Sprinkle meat on both sides, no salt, with tenderizer; pierce both sides
with fork, place in shallow baking pan. Mix other ingredients in a small
bowl. Pour over and around meat, let stand at room temperature for 1-2
hours, turning every half-hour. When ready to grill, remove meat, pound
half-crushed peppercorns into each side. Cook 15 minutes each side or less.
SOURCE: Cooking in Wyoming
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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