Cider Marinated Beef Roast

Recipe Ingredients

4 lbs	1816g / 64oz	Boneless rump - sirloin tip
2 cups	474ml	Apple cider
2/3 cup	157ml	Salad oil
1 tablespoon	15ml	Lemon juice
1/2 cup	31g / 1.1oz	Chopped onion
3		Garlic - smashed
1		Bay leaf
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Thyme
1 teaspoon	5ml	Mustard - dry
1 teaspoon	5ml	Allspice
1/2 teaspoon	2.5ml	Black pepper - fresh ground
2 tablespoons	30ml	Cornstarch

Recipe Instructions

Here's a boneless beef roast marinated in a flavorful apple-cider, onion- garlic mixture. Surprisingly good. The meat must be cooked to RARE or MEDIUM-RARE for its optimum tenderness, which may be bad news for those of you who like it well-done, but well-done, in this case, will prove to be tougher than the medium-rare. The acidic action of the cider makes all the difference in the world in terms of tenderness.

Combine that with the marinating and the slow roasting, tenderness IS the name of the game. You can garnish this one with crab apples and parsley for making pretty. Directions for beef roast: Make a couple of dozen slits in the meat on the outside about an inch deep. Place in a glass or plastic bowl.

Combine the apple cider, oil, lemon juice, onion, garlic, bay leaf, salt, thyme, allspice, mustard and pepper; pour the marinade over the meat. Cover and marinate in the refrigerator at least four hours. Maybe more. Remove the roast from the marinade.

Place on a roasting pan and insert the meat thermometer so it reaches the thickest part. Roast at 300F until the thermometer reaches 140F, about 2 hours for rare meat (meat continues to cook after it is out of the oven). Remove onto a warm platter. Strain the marinade. Skim the fat from the roasting pan, and add the marinade to the drippings. Reserve 2 to 3 tbsp of the marinade liquid to mix with the cornstarch.

Stir the cornstarch into the boiling liquid and cook until thickened. Glaze the roast with the sauce. Slice *very thinly* to serve. Especially good served with potato casserole (or the new potato-garlic recipe you just saw posted here), glazed carrots, green salad, garlic bread.

Source:
Elena Zelayeta - James Beard's American Cookery

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