| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Beef, Marinades, Alcohol, Grill |
8 |
Servings |
INGREDIENTS
| 3 1/2 |
lb |
Chuck roast |
| 1/3 |
c |
Bourbon -=OR=- brandy -=OR=- beef broth |
| 1/3 |
c |
Soy sauce |
| 2 |
tb |
Brown sugar; packed |
| 2 |
tb |
Vinegar |
| 2 |
tb |
Vegetable oil |
| 1/2 |
ts |
Pepper |
| 1 |
sm |
Onion; chopped |
| 1 |
|
Garlic clove; finely chopped |
INSTRUCTIONS
PATTI - VDRJ67A
Pierce beef with fork several times on both sides. Mix remaining
ingredients in shallow glass dish. Place beef in dish; turn to coat with
marinade. Cover and refrigerate at least 24 hours, turning beef
occasionally. Remove beef from marinade, reserving marinade. Cover and
grill beef 4-5" from medium coals, 30-35 minutes for medium doneness,
turning frequently and brushing with marinade.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Life – your only chance. Eternity – payback time”