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Ingredients

4 pounds top round roast ¼ cup lard ½ teaspoon crushed red pepper flakes 8 tablespoons unsalted butter ½ cup cider vinegar 1 tablespoon fresh chopped tarragon 1 ½ cups red wine ⅓ cup onion, shredded 2 tablespoons Worcestershire sauce 1 clove garlic, minced

Nutrition Info

618.1 calories carbohydrate: 3 g cholesterol: 175 mg fat: 40.5 g fiber: 0.2 g protein: 49 g saturatedFat: 18.6 g servingSize: - sodium: 159.6 mg sugar: 1.1 g transFat: : - unsaturatedFat: : -

Rub the beef with half the lard and all the red chile. Place meat in a 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, turn the meat frequently.
Preheat broiler.
Transfer meat to a broiler pan. Position the meat 3 to 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.

8 to 10 servings

If the French had colonized The Wild West, barbecue might taste more like this broiled top round.