Sunday, July 13, 2014

Roast Beef Marinade

When we were first married and living in San Francisco, our friend, Maureen, had this most delicious recipe for roast beef.  For years I made it and then one day I couldn't find the recipe.  We had lost touch over the years but reconnected awhile back on Facebook.  I asked her if she still had that recipe after 40 something years.  She had to dig a little but she did find it.  So here it is.  I haven't tried it again yet but I want to at some point.

Buy the beef roast of your choice.  I always used just a tender boneless roast.


2 cups Burgundy Wine (I'm going to try it with 
the non-alcoholic variety of wine.)
2 medium onions finely chopped
2 or more cloves of minced garlic
3 bay leaves crumbled
1 tsp dried thyme

Marinate roast beef overnight.
Cook roast as usual
Add the marinade last 30 minutes
Use along with drippings to make the gravy.

I remember this was the best ever meat and gravy.
I'll report back after we try it!

I'm so glad we are back in touch after all these years.
Thanks, Maureen!


Sister Susie Says said...

Looks scrumptious! I know it's got to taste even better! I have found I have to cut the recipe down to one serving, or the rest goes bad. I've tried freezing the leftover, but it gets freezer burn. I can hardly wait to try it out! The LORD bless you all, Susan.