Beef with Caper Sauce

Name: Beef with Caper Sauce
Cook time: P1H30M
Total time: P1D2H
Yield: 12
Cuisine: Fusion
Ingredients: beef eye of round roast; vegetable oil; tomato paste; soy sauce, tamari; red wine vinegar; rosemary leaves; salt; black pepper; caper brine; paprika; tomatoes; scallions, spring or green onions; parsley leaves; rye bread

Submitted by ekent

A make-ahead beef roast with a caper sauce. Thinly sliced and arranged on a plate or cubed and served as an appetizer.

YIELD

12 servings

PREP

30 min

COOK

90 min

READY

10 hrs

Ingredients

POUNDS BEEF EYE OF ROUND ROAST *

CUP VEGETABLE OIL

CUP TOMATO PASTE

CUP SOY SAUCE, TAMARI

CUP RED WINE VINEGAR

TABLESPOONS ROSEMARY LEAVES
crushed

TEASPOONS SALT

X BLACK PEPPER
to taste *

Garnishes

X CAPER BRINE
caper sauce *

X PAPRIKA *

X TOMATOES
roses *

X SCALLIONS, SPRING OR GREEN ONIONS *

X PARSLEY LEAVES *

X RYE BREAD *

Directions

Place roast in utility dish.

Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight.

Remove roast from marinade; wipe with absorbent paper.

Place roast, fat side up, on rack in open roasting pan.

Roast in moderate oven (350 degrees F.) 18 to 20 minutes per pound or to an internal temperature of 150 degrees F. for medium-rare.

Chill roast and slice.

Arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center.

Sprinkle with paprika and garnish with tomato roses, green onions and parsley.

Serve with rye bread.

NOTE: To serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit.

Dip beef cubes in Caper Sauce.