Recipe for Tenderizing Marinade from the Barbecue Sauce section.
Tenderizing Marinade3 cups water
3 cups cider vinegar
1/3 cup light or dark brown sugar
1 lemon, thinly sliced
4 onions, sliced
12 whole cloves
2 bay leaves
1/4 teaspoon black pepper
1 1/2 teaspoons salt Combine all ingredients and keep at room temperature 2 hours. Add chuck, round or rump roast. Cover bowl and refrigerate 2 to 3 days. Turn meat each day. Hold at room temperature 4 hours before roasting. Marinade can be kept in refrigerator and used again.
We hope you enjoy your freshly made Tenderizing Marinade. This recipe came from Barbecue Sauce's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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