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BEEF WITH CAPER SAUCE

Category:    Roast, Beef, Meats
Yield:12 servings
 
      4 lb Beef Eye Of Round Roast           1/4 c  Red Wine Vinegar
    1/2 c  Cooking Oil                         2 tb Crushed Rosemary
    1/2 c  Tomato Paste                        2 ts Salt
    1/4 c  Imported Soy Sauce                  1 x  Pepper To Taste

---------------------------------GARNISHES---------------------------------
      1 x  Caper sauce                         1 x  Green Onions
      1 x  Paprika                             1 x  Parsley
      1 x  Tomato roses                        1 x  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 (350 degrees F.) 18 to 20 minutes per
  pound or to an internal temperature of 150 degrees F. 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.
 

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