Beef With Caper Sauce

Serving Size : 12  
Categories : Sauces *Marinades
For Beef For The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

4 pounds beef eye of round roast [2 kg]
1/4 cup red wine vinegar [63 ml]
1/2 cup cooking oil [100 g]
2 tablespoons crushed rosemary
1/2 cup tomato paste [125 ml]
2 teaspoons salt
1/4 cup imported soy sauce [63 ml]
pepper to taste

-----garnishes-----
caper sauce
green onions
paprika
parsley
tomato roses
rye bread

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 (350F) 18 to 20 minutes per pound or to an internal temperature of 150F 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.