| 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 |
tb |
Maple syrup |
| 1/3 |
c |
Lime juice (fresh) |
| 1/3 |
c |
Sherry wine (dry) |
| 1/4 |
c |
Cilantro (fresh); chopped |
| 3 |
tb |
Garlic; minced |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Ginger; minced |
INSTRUCTIONS
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, 1997
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