Roast Beef Marinade

By Kay1

Ingredients

• 5 about 5# Eye of Round Roast
• 1/2 c Olive Oil
• 1/2 Soy Sauce
• 1/2 c Red Wine or Red Wine Vinegar
• 1/4 c firmly packed Brown Sugar
• 2 Cloves Garlic
• 2 t ground Ginger
• 1/2 t ground Coriander
• 2 t Pepper

Preparation

Step 1

Combine above ingredients; stir well. Place beef in a large shallow dish; add marinade. Cover; refrigerate for 4 hours to overnight, turning beef occasionally. Remove from refrigerate 1 hour before cooking.
Remove beef from marinade, reserving marinade. Place marinade in a saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Place beef on a rack in a roasting pan; sprinkle with pepper. Insert meat thermometer
into beef. Bake at 425 for 30 minutes. Reduce heat 375; bake 25 minutes or until thermometer registers 140 (rare) or 160 (medium); basting frequently with marinade.

Serve now or cool in refrigerate and when cool slice thin. Serve warm or cool.

Horseradish Spread
1 (3oz) package lemon-flavored gelatin
1/2c boiling water
1 T vinegar
1/4 t salt
3/4c prepared horseradish
1/8t hot sauce
1c whipping cream, whipped

dissolve gelatin in boiling water, stir in vinegar and salt. Chill until consistency of unbeaten egg whites. Stir in horseradish and hot sauce; fold in whipped cream. Pour mixture into lightly oiled 3 cup mold. TO STORE; cover spread and refrigerate until set