Marinated Roasted Beef. This is a recipe that was born during the days when I was a poverty stricken uni student who refused to live on packet ramen day after day. I wanted roast beef and gravy, damn it! This beef roast is marinated in a mixture of soy sauce, sugar, ginger, thyme, and garlic.

The actual amount of the marinade consumed will vary. Cook's Note: I use this for London broil but it is good on any cut of beef. This is the traditional marinade recipe for Korean Bulgogi, which is a marinated steak cut into thin strips and served up in lettuce leaves or on rice. You can cook Marinated Roasted Beef using 8 ingredients and 8 steps. Here is how you cook it.

Ingredients of Marinated Roasted Beef

It's 800 g of boneless rump roast.
Prepare 1/2 tsp of ground ginger.
Prepare 1/2 tsp of dried thyme.
It's 1 of large garlic clove, minced.
You need 1 tbsp of sugar.
It's 50 ml of soy sauce.
It's 90 ml of water.
You need Pinch of salt to taste.

A great marinade for most cuts of beef, our bulgogi mixture will tenderize the meat and help with the formation of a chewy and sticky crust if you plan to grill your beef. Home » Main Course Recipes » Marinated Beef Kabobs + Awesome Beef Marinade Recipe. Pour the marinade into a Dutch oven. In a bowl, combine the first nine ingredients; mix well.

Marinated Roasted Beef step by step

Combine all the ingredients in a bowl..
Next pierce the beef all over with a fork. Coat the beef throughly by turning it in the marinade. Refrigerate for a minimum of 4 hours or overnight preferably. Turn it occasionally so both sides coat evenly..
Heat the oven to 160c..
Remove the beef from the bowl and return the marinade back to the fridge..
Place the beef in a tray with a rack underneath and roast for about 2 hours.
35 minutes before the beef is cooked. Place the marinade in a saucepan and Bring to the boil. Boil for one minute..
Baste the roast with the marinade during the last 30 minutes..
Leave to stand for 20 minutes..

Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight. Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. I didn't have parsley flakes & just forgot the pepper.