Marinated eye of round w/horseradish sauce
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Sue Woodward | ||
| 4 | pounds | Eye of round roast |
| Parker House Rolls | ||
| 1 | cup | Soy sauce |
| ¼ | cup | Gin |
| ½ | cup | Oil |
| 3 | cloves | Garlic; crushed |
| 1 | cup | Heavy cream |
| 1 | cup | Mayonnaise |
| pinch | Salt | |
| ¼ | cup | Horseradish; or to taste |
Directions
TIDEWATER ON THE HALF SHELL
MARINADE
HORSERADISH SAUCE
Marinade - combine ingredients and pour over roast which has been placed in pyrex dish. Cover with plastic wrap and marinate in frig 24-48 hrs., turning 3 to 4 times. Remove meat from marinade; towel dry and roast at 350~ for about 1 hr. Use meat thermometer and cook to med-rare. Cool immediately in frig. Slice very thin for small sandwiches. Serve with Parker House Rolls and Horseradish Sauce.
Horseradish Sauce - whip cream until soft peaks form. Beat in mayonnaise and salt until well mixed. Thoroughly blend in horseradish with spoon. Serve with roast beef sandwiches. For lighter sauce - omit mayo. Serves 30 to 40.
Author - Junior League of Norfolk-Virginia Beach, VA
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