Any of the less-expensive cuts of beef will be tender and tasty using this marinade and moist cooking technique. For maximum savings, use inside or outside round oven roast, flank steak, top butt, butt steak, center cut roast or sirloin tip roast.
• 2 pounds flank steak or inexpensive cut of beef (see above)
• 4 garlic cloves
• One 1-inch cube or slice candied ginger
• 3 tablespoons fresh thyme leaves
• ¼ cup plus 2 tablespoons olive oil, divided
• ¼ cup white wine vinegar
• 1 cup beef or chicken broth
1. Score beef about 1 inch apart and ¼ inch deep, making cuts across the grain. Place in a zip-top plastic bag and set aside.
2. Make marinade: In a mortar, using a pestle, smash garlic and ginger. Add thyme and grind to a paste. Add ¼ cup oil and vinegar and blend well.
3. Pour marinade over beef in bag. Seal and refrigerate for 2 hours or overnight.
4. Preheat oven to 325 degrees. In a Dutch oven or flameproof casserole dish with a lid, heat remaining 2 tablespoons oil over medium heat. Using a meat fork or large slotted spoon, remove the beef from bag and sear both sides in the hot oil, about 2 minutes per side. Pour marinade from bag over beef and add beef broth to the pan. Cover and bake 1 1⁄2 to 2 hours. The beef should be very tender.
5. Remove beef to a heated platter. Reduce pan juices by boiling over high heat for 10 minutes or until thickened. Slice meat across the grain following the original slits. Pass the ginger reduction separately.
Pat Crocker cooks bistro-style food with her favorite herbs every week. Her latest book, The Vegan Cook’s Bible (Robert Rose, 2009), is now available.
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Budget Friendly Meals.