| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Indian |
Main dish, Meats, Seasonings |
10 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Eye of round beef roast |
| 1/3 |
c |
Soy sauce |
| 3 |
T |
Maple syrup |
| 1/3 |
c |
Lime juice, fresh |
| 1/3 |
c |
Sherry wine, dry |
| 1/4 |
c |
Cilantro, fresh chopped |
| 3 |
T |
Garlic, minced |
| 2 |
T |
Vegetable oil |
| 1 |
T |
Ginger, minced |
INSTRUCTIONS
1997
Place roast in a large, heavy-duty, plastic food bag. Combine soy
sauce and remaining seven ingredients, then pour over roast in plastic
bag. Seal bag and marinate in refrigerator overnight, turning
occasionally. Remove roast from marinade; pour marinade into a small
saucepan and bring to a boil, then set aside. Place roast on a rack in
a large roasting pan. Roast, uncovered at 350 degrees for 1 1/2 hours
or until meat thermometer inserted in thickest part of roast registers
145 degrees for medium-rare or 160 degrees for medium. Baste every 30
minutes with reserved marinade. Try this with a nice Merlot.
Contributor: Indianapolis Woman Magazine, entered by Roy Olsen Posted
to MM-Recipes Digest V4 #264 by roy@indy.net (Roy) on Oct 7,
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