Beef with Caper Sauce
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 servingsPrep
30 minCook
90 minReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
beef eye of round roast
|
*
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
tomato paste
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| ¼ | cup |
red wine vinegar
|
|
| 2 | tablespoons |
rosemary leaves
crushed |
|
| 2 | teaspoons |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| Garnishes | |||
| 1 | x |
caper brine
caper sauce |
*
|
| 1 | x |
paprika
|
*
|
| 1 | x |
tomatoes
roses |
*
|
| 1 | x |
scallions, spring or green onions
|
*
|
| 1 | x |
parsley leaves
|
*
|
| 1 | x |
rye bread
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef eye of round roast
|
*
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
tomato paste
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 59 | ml |
red wine vinegar
|
|
| 3E+1 | ml |
rosemary leaves
crushed |
|
| 1E+1 | ml |
salt
|
|
| 1 | x |
black pepper
to taste |
*
|
| Garnishes | |||
| 1 | x |
caper brine
caper sauce |
*
|
| 1 | x |
paprika
|
*
|
| 1 | x |
tomatoes
roses |
*
|
| 1 | x |
scallions, spring or green onions
|
*
|
| 1 | x |
parsley leaves
|
*
|
| 1 | 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.
