2 pounds beef -- round or chuck *
***MARINADE***
2 tablespoon vegetable oil
1 medium yellow onion
2 cloves garlic
1/4 cup minced parsley
1 tablespoon brown sugar
1 teaspoon ginger -- ground
1 teaspoon allspice
1 cup low sodium beef broth
1/3 cup soy sauce
3 tablespoon red wine vinegar
Instructions:
* beef round or chuck 1 1/2" thick, boneless In a medium sized sauce
pan, over moderate heat, heat the oil. Add onion and sauté until soft.
Add remaining marinade ingredients except for the beef and bring to
a simmer. Remove from heat and cool. Place beef in a glass baking
dish just large enough to hold it. Pour marinade over the beef. Cover
and refrigerate for 12 to 24 hours. Turn meat over occasionally. Transfer
meat to a platter and bring to room temperature. Discard marinade
or pour off to sauce pan and heat as gravy. Heat broiler pan or grill.
Broil or grill the meat 3 to 4 inches from heat for 8 to 10 minutes
per side. Let beef cool for five minutes, then slice on an angle,
across the grain, 1/4" thick. Serve warm.
