↞ recipe box start page
Category: Beef Steaks
Prep Time: Cook Time: Total Time:
1 (4 lb) chuck roast, cut 2 1/2 inch thick
1 cup ketchup
1/3 cup vinegar
1/4 cup cooking oil
2 tbsp instant coffee
1 tsp salt, chili powder and celery seed
1/2 tsp pepper
1/8 tsp garlic powder
3-4 dashes hot sauce
1/2 cup water
Let roast sit at room temperature 30 minutes before preparing. Trim fat on the outside of the roast every 1/2 inch or so, not cutting into the meat. To keep from curling when grilled. Mix remaining ingredients in a saucepan and simmer for 10 minutes. Cool to room temperature.
Place the roast in a resealable bag and pour on the marinade. Refrigerate for 8 hours or overnight, turning several times. Remove the roast from the marinade and pat dry with paper towels. Reserve the marinade.
Grill the roast over medium heat for 20-25 minutes. Baste with the reserved marinade and turn. Turn and baste every 15 minutes until desired doneness is reach. Let roast rest for 15 minutes before slices across the grain.
view more member recipes
BRAZILIAN-STYLE BEEF
view my recipes
print
save
Category: Beef Steaks
Prep Time: Cook Time: Total Time:
1 (4 lb) chuck roast, cut 2 1/2 inch thick
1 cup ketchup
1/3 cup vinegar
1/4 cup cooking oil
2 tbsp instant coffee
1 tsp salt, chili powder and celery seed
1/2 tsp pepper
1/8 tsp garlic powder
3-4 dashes hot sauce
1/2 cup water
Let roast sit at room temperature 30 minutes before preparing. Trim fat on the outside of the roast every 1/2 inch or so, not cutting into the meat. To keep from curling when grilled. Mix remaining ingredients in a saucepan and simmer for 10 minutes. Cool to room temperature.
Place the roast in a resealable bag and pour on the marinade. Refrigerate for 8 hours or overnight, turning several times. Remove the roast from the marinade and pat dry with paper towels. Reserve the marinade.
Grill the roast over medium heat for 20-25 minutes. Baste with the reserved marinade and turn. Turn and baste every 15 minutes until desired doneness is reach. Let roast rest for 15 minutes before slices across the grain.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Brazilian-style Steaks With Country Sauce
by sgre52160
1 white onion and green bell pepper diced 1 tomato, seeded and diced 1/2 teaspoon pepper, freshly ground 2 teaspoons parsley, minced 1 teaspoon salt 1/2 cup white vinegar 1 tablespoon extr
by sgre52160
1 white onion and green bell pepper diced 1 tomato, seeded and diced 1/2 teaspoon pepper, freshly ground 2 teaspoons parsley, minced 1 teaspoon salt 1/2 cup white vinegar 1 tablespoon extr
Brazilian Chicken
by sgre52160
3.5-4 pounds chicken pieces 2 cups beer 1/4 cup vegetable oil 1/2 cup dijon mustard 1 Tbsp paprika 1.5 tsp fresh ground black pepper 1 medium onion, thinly sliced 12 cloves garlic, thinly slice
by sgre52160
3.5-4 pounds chicken pieces 2 cups beer 1/4 cup vegetable oil 1/2 cup dijon mustard 1 Tbsp paprika 1.5 tsp fresh ground black pepper 1 medium onion, thinly sliced 12 cloves garlic, thinly slice
Brazilian Roast
by sgre52160
1 (3 lb) boneless chuck roast, trimmed 12 clove garlic 1 cup white vinegar 2 tbsp vegetable oil 4 cups strong brewed coffee and water 1 1/2 tsp salt 1 tsp pepper Cut small slit in roast at 1
by sgre52160
1 (3 lb) boneless chuck roast, trimmed 12 clove garlic 1 cup white vinegar 2 tbsp vegetable oil 4 cups strong brewed coffee and water 1 1/2 tsp salt 1 tsp pepper Cut small slit in roast at 1
Brazilian Grilled Flank Steak
by ICOOK2
Steak 6 cloves garlic, minced 1/2 small hot pepper, such as jalapeno or serrano, minced 2 tsp extra-virgin olive oil 1/4 tsp kosher salt 2 lbs flank steak Sauce 14-ounce cam hearts of palm
by ICOOK2
Steak 6 cloves garlic, minced 1/2 small hot pepper, such as jalapeno or serrano, minced 2 tsp extra-virgin olive oil 1/4 tsp kosher salt 2 lbs flank steak Sauce 14-ounce cam hearts of palm
view more member recipes