If using for a sandwich, slice the beef as thinly as possible and flatten with a kitchen mallet.
Roast beef can be made from nearly every cut of beef. Although many preparations of roast beef, particularly those used for sandwiches, call for strip steak or the rib loin, other, typically tough cuts, such as bottom round and bottom flat, work as capable replacements when marinated and braised. The goal of marinating beef is to tenderize it with acidic liquids, such as wine and vinegar, and incorporate flavors from complementary, aromatic ingredients, such as fresh herbs, shallots and garlic.
Instructions
1. Mix together the tannic red wine, red wine vinegar, lemon juice, Worcestershire sauce, rosemary, chervil, chives, fresh tarragon, dark brown sugar, kosher salt, cracked black peppercorns, parsley, garlic and olive oil and set aside.
2. Insert a fork 1/4-inch deep all over the surface of the roast. Pour the marinade in a baking dish and place the roast inside. Turn the roast over and cover with cling film.
3. Marinate the roast for a minimum of 12 hours but do not exceed 24 hours. Turn the roast over halfway through marinating. Rinse the marinade from the roast and season to taste with kosher salt and freshly ground black pepper prior to cooking.
Tags: kosher salt, roast over, Turn roast, Turn roast over, wine vinegar
