Points Of Interest
Tarragon leaves boast a delicate, anise-like flavor with hints of mint and pepper. It is most famous for its role in French béarnaise sauce and the herb mix fines herbs.
Ready to use. Add to taste.
Best Barbecued Beef
1-4 lb top round roast
1/4 cup lard
1/2 tsp crushed dried red chili pepper
8 Tbs unsalted butter
1/2 cup cider vinegar
1 tsp tarragon
1-1/2 cups red wine
1/3 cup grated onion
2 Tbs Worcestershire sauce
1 clove garlic, minced
Rub the beef with half the lard and all the red chile. Place meat in large bowl. In a medium saucepan,
bring 1/2 cup water to a boil, add the remaining lard and the butter. When melted, remove from
heat. Add vinegar, tarragon, wine, onion, Worcestershire sauce, and minced garlic. Pour over meat.
Refrigerate, uncovered, for up to 2 days, turning the meat frequently. Preheat broiler. Transfer meat
to a broiler pan. Position the meat 3-4 inches from the broiling unit, and broil for 15 minutes. Turn
the meat over. Baste it with the marinade, rubbing the fat from the marinade over the surface. Broil
another 15 minutes. Turn, baste, and broil for another 15 minutes. Remove from the oven, and let
the meat stand 15 minutes before serving. Makes 8-10 servings.