Beef with Caper Sauce Recipe
4 lbs. Beef (Eye of Round Roast)
2 tsps. Salt
1/4 cup of Imported Soy Sauce
1/2 cup of Cooking Oil
1/4 cup of Red Wine Vinegar
1/2 cup of Tomato Paste
2 tbsps. Crushed Rosemary
Pepper
For the garnish:
Rye Bread
Tomato roses
Parsley
Caper sauce
Paprika
Green Onions
Put the beef in a big dish. Mix together pepper, salt, rosemary, vinegar, soy sauce, tomato paste and oil then pour this mixture on the roast.
Marinate it covered inside a refrigerator overnight or for about 2 hrs. Take roast out from the marinade then wipe it down with some absorbent paper.
Put the roast with the fat sides facing up onto the rack inside an open pan for roasting. Roast inside a moderately heated oven (350′ F) for 18-20 mins. for each pound of meat or heat the meat to an internal 150′ F temperature to cook it medium-rare.
Roast should be chilled before it is sliced.
The cool roast beef slices should be arranged in a pattern where they overlap each other then pour caper sauce down the center.
Finish with a sprinkling of paprika then garnish it with the tomato roses, parsley and green onions. Serve it together with the rye bread.
Note: When serving as appetizers, slice the beef in small cubes then serve them on little wooden picks that have been inserted into any fruit or head of a cabbage.
Cubes of beef should have accompanying caper sauce where they will be dipped.
