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Ingredients
- 4 lb Beef round roast
- 1/4 c. Lard
- 1/2 tsp Red pepper flakes, crushed
- 8 Tbsp. Butter, unsalted
- 1/2 c. Cider vinegar
- 1 Tbsp. Tarragon
- 1 1/2 c. Red wine
- 1/3 c. Onion, chopped
- 2 Tbsp. Worcestershire sauce
- 1 clv garlic
Directions
- Rub the beef with half the lard and all of the red pepper flakes. Place meat in a large bowl.
- In a medium saucepan, bring 1 c. water to a boil, add in the remaining lard and the butter. When melted, remove from heat. Add in vinegar, tarragon, wine, onion, Worcestershire sauce, and chopped garlic. Pour over meat. Chill, uncovered, for up to 2 days; turn the meat frequently.
- Preheat broiler.
- Transfer meat to a broiler pan. Position the meat 3 to 4 inches from the broiling unit, and broil for 15 min. Turn the meat over. Baste it with the marinade, rubbing the fat from the marinade over the surface. Broil another 15 min. Turn, baste, and broil for another 15 min. Remove from the oven, and let the meat stand 15 min before serving.
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