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PORTUGUESE ROAST BEEF

2 C WATER
1 C CIDER VINEGAR
1/2 C BALSAMIC VINEGAR
1/2 C RED WINE VINEGAR
1 TSP SUGAR
1 TSP DRIED SWEET BASIL
1 TSP CORIANDER SEEDS
1 TSP SALT
2 BAY LEAVES
2 SMALL HOT DRIED CHILI PEPPERS
1 TSP WHOLE PEPPERCORNS
1 T WORCESTER SAUCE
1 TSP SESAME OIL
1 RED ONION, SLICED

5 POUND CHUCK ROAST
1/3 C FLOUR, WITH SALT AND PEPPER
1 POUND YUKON GOLD POTATOES, WASHED AND HALVED

MIX ALL MARINADE INGREDIENTS. MARINATE MEAT IN 1 GALLON ZIPLOCK FOR 8 TO 24 HOURS. REMOVE MEAT, RESERVING MARINADE.

ADD FLOUR WITH SOME SALT AND PEPPER TO A DIFFERENT 1 GALLON ZIPLOCK. DREDGE MEAT IN THE FLOUR. RESERVE FLOUR.

PUT MEAT ON RACK ON LARGE ROASTING PAN AND ROAST AT 350° FOR 2 1/2 HOURS.

PARBOIL POTATOES IN RESERVED MARINADE, UNTIL HALF DONE. ARRANGE AROUND MEAT.

ROAST AN ADDITIONAL 1 HOUR, BASTING OCCASIONALLY WITH MARINADE.

USE REST OF MARINADE WITH PAN SCRAPINGS AND RESERVED FLOUR TO MAKE GRAVY.