25 Reviews of Prize Winning Marinade for Beef

From: GaylaJ

On Aug 19, 2006

Wonderful! I used a sirloin tip roast and followed the directions exactly (although I didn't really count out 40 peppercorns, just eyeballed and am sure I used more . My grill has 3 burners, so I turned off the middle one and grilled the meat indirectly between the two outside burners. Adding the marinade to sour cream to create a simple sauce was a great idea. I think incorporating a bit of horseradish would add a nice touch. I did boil the marinade about 10 minutes before using, which I know is overkill, but, although I enjoy eating beef pretty rare, I'll confess I am a bit paranoid about using the marinade. Anyway, great job--thanks for sharing your recipe with us!

From: Family of four

On Dec 21, 2007

This worked great for us. I didn't use the sour cream though but I might next time. I only marinated for about 30 minutes and then slow cooked it in the oven. The flavor really came through nicely. But, next time I would rather marinate for the full amount of time and then slow cook it in the crock pot. Thanks!

From: Sarah!

On Jan 27, 2006

WOW - this was a sensational marinade, definitely one I'll be using again. Very quick and I already had all the ingredients on hand, so it was a snap to put together. I wasn't sure how much of the left over marinade to add to the sour cream, and ended up with way to much sauce - very yummy, so not too much of a problem. Thanks for posting.

From: Pastryismybiz

On Aug 27, 2006

Used on large sirloins; excellent. This is also a good formula for fajitas; just used lime instead of the lemon.

From: relttak

On Aug 6, 2006

SIMPLY INCEDIBLE! - My guests said it was the best roast beef they ever tasted. They thought the drizzle was awesome! The lemon juice gave it a really good tangy flavour. Very, very well done!

From: Marmie's

On Aug 11, 2008

This was so flavorful and easy, we were all tickled over the flavor, I almost wish I had doubled the recipe to make more sauce to drizzle all over everything!!!! Yummy, thank you for posting. I will be using your recipe again and again.

From: Liara

On Feb 11, 2007

We liked this recipe but found the worcestershire sauce taste a bit strong so will cut it down next time. Thanks!

From: ms.susan

On Apr 21, 2009

Terrific!! I marinated for 48 hours and then cooked it on the bbq. First I seared it on all sides for a minute or so each side, then (with one of 3 burners on low) over indirect heat for 3 hours. Mine was a 4lb roast. It came out at 155 F, perfectly medium rare! It was delish! Thank you!

From: Kellymike

On May 5, 2007

This was great. I didn't change a thing, but I donwsized it to 2 Tbsp each of Worcestershire, lemon and soy, 1 clove of garlic, and a couple of twists of the pepper grinder for our 2 small ribeyes. Skipped the sour cream part all together, but I'm sure it is fantastic too. Thanks!

From: karen in tbay

On Sep 5, 2007

We rotissered 2 roasts and did 2 different marinades and now I can't remember which was better since somebody forgot to write down the comments but judging by the ingredients this was probably the better one.