Prize-winning Marinade for Beef

Desription
I combined my sister-in-law's marinade recipe with my friend's barbecue cooking method. I then submitted this recipe into to a radio station as part of a contest and I ended up winning the grand prize of a Jennaire stove! It's so versatile that it works both with cheap cuts of beef and expensive too. I won't cook beef roast any other way. Enjoy! by Elizabeth Craig
 * Contributed by Catsrecipes Y-Group
 * 3½ hours 15 min prep
 * 4 – 10 servings

Ingredients

 * ½ cup Worcestershire sauce
 * ½ cup lemon juice
 * ½ cup soy sauce
 * 4 – 5 garlic cloves, crushed
 * 40 peppercorns, crushed
 * 1 sirloin tip roast or blade roast or round roast or prime rib roast or London broil beef
 * 1 pint sour cream

Directions

 * 1) Using a food processor, crush peppercorns until fine.
 * 2) Add garlic to processor and crush.
 * 3) Add soy sauce, Worcestershire sauce and lemon juice and blend.
 * 4) Pour mixture into giant zip lock freezer bag and add the meat to be marinated (even the cheapest cuts of beef will taste like prime rib!).
 * 5) Seal bag.
 * 6) Refrigerate for 48 hours (turn bag every time you open the fridge door).
 * 7) Reserve the marinade for later use.
 * 8) Barbecue the meat as you would normally however, I prefer to cook the meat very very slowly using an indirect cooking method — only one side of the barbecue is lit and turned down to low.
 * 9) The meat is placed on the one side of the barbecue which is off, over a pan of water, which sits on the barbecue rocks. Note: total barbecue time depends on the size of beef roast.
 * 10) Relax while your dinner cooks.
 * 11) Put marinade on the stove and bring to a boil.
 * 12) Add just enough marinade to some sour cream, to make a sauce to drizzle over the cooked meat.
 * 13) Sit back and enjoy the compliments.