Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Yogurt | 170g plain Greek | 100 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup Worcestershire sauce
- ½ cup lemon juice
- ½ cup soy sauce
- 4 – 5 garlic cloves, crushed
- 40 peppercorns, crushed
- 1 sirloin tip roast or blade roast or round roast or prime rib roast or London broil beef
- 1 pint sour cream
Directions
Using a food processor, crush peppercorns until fine.
Add garlic to processor and crush.
Add soy sauce, Worcestershire sauce and lemon juice and blend.
Pour mixture into giant zip lock freezer bag and add the meat to be marinated (even the cheapest cuts of beef will taste like prime rib!).
Refrigerate for 48 hours (turn bag every time you open the fridge door).
Reserve the marinade for later use.
Barbecue the meat as you would normally however, I prefer to cook the meat very very slowly using an indirect cooking method — only one side of the barbecue is lit and turned down to low.
The meat is placed on the one side of the barbecue which is off, over a pan of water, which sits on the barbecue rocks. Note: total barbecue time depends on the size of beef roast.
Relax while your dinner cooks.
Put marinade on the stove and bring to a boil.
Add just enough marinade to some sour cream, to make a sauce to drizzle over the cooked meat.
Sit back and enjoy the compliments.
Category:Cathy's Recipes
Category:Marinade Recipes
Category:Lemon juice Recipes
Category:Garlic Recipes
Category:Beef sirloin Recipes
Category:Beef chuck and blade Recipes
Category:Beef round Recipes
Category:Beef rib Recipes
Category:London broil Recipes