Rainy Day Texas Barbecue
Juicy, smoky Texas-style beef with a rich marinade and broiled finish, perfect for hearty gatherings and flavorful dinners with bold, tangy notes.
Ingredients
- 4 lb. top round beef
- 1/4 cup Crisco
- 1/2 teaspoon crushed red chili ⓘ
- 1/2 cup boiling water ⓘ
- 1/4 teaspoon pepper
- 8 tablespoons unsalted butter
- 1/2 cup tarragon vinegar ⓘ
- 1 1/2 cups dry red wine ⓘ
- 1/3 cup freshly grated onion ⓘ
- 2 tablespoons Worcestershire sauce ⓘ
- 1 large clove garlic ⓘ
- 4 teaspoons liquid smoke ⓘ
- 1/2 teaspoon salt ⓘ
Instructions
- Wipe the meat with a damp cloth.
- Rub the meat with half of the Crisco and all the crushed red chili; sprinkle with salt and pepper.
- In a 1-quart saucepan, bring water to a boil.
- Add the remaining Crisco and all the butter; allow to melt.
- Add the tarragon vinegar, dry red wine, grated onion, Worcestershire sauce, minced garlic, liquid smoke, and salt; stir to combine.
- Place the meat in a medium-sized mixing bowl.
- Pour the marinade over the meat and let stand at room temperature for 4 hours or refrigerate, covered, for 2 days, turning occasionally.
- Preheat the broiler and place the meat as far from the heat as possible.
- Broil the meat for 15 minutes, then turn and baste with liquid smoke and marinade, rubbing over the surface.
- Continue broiling for 15 minutes per side for a total of 1 hour, repeating marinade and liquid smoke applications.
- Baste the meat with sauce, then slice and serve.
Tips & Substitutions
For an intense flavor, marinate the meat for the full 2 days. If you don't have tarragon vinegar, white wine vinegar can be a good substitute. Adjust the crushed red chili based on your spice preference. For a quicker cooking method, consider using a slow cooker barbecue approach after marinating, which can yield tender results.
Serving Suggestions
Serve this barbecue sliced thinly with a side of coleslaw and cornbread for a classic Texas barbecue experience. It also pairs beautifully with Cola Barbecue Sauce for added sweetness. Consider adding pickles and a fresh salad to balance the rich flavors of the meat.
Storage & Reheating
Leftover barbecue can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the sliced meat wrapped tightly in plastic wrap and then in foil for up to 2 months. Reheat gently in the oven or microwave, adding a splash of liquid to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Rainy Day Texas Barbecue contains roughly 219 calories, with 7g protein, 35g carbohydrates, and 5g fat. It is an excellent source of vitamin C (44% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2022mg per serving (88% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, while top round is ideal for its balance of flavor and tenderness, you can substitute with flank steak or brisket. Adjust cooking times accordingly, as different cuts may require variations in temperature and time for optimal results.
What if I don't have liquid smoke?
If liquid smoke is unavailable, you can enhance the smoky flavor by adding smoked paprika or using a grill instead of broiling. Alternatively, cooking the meat over indirect heat on a barbecue can impart that desired smoky essence without the liquid smoke.
How can I make this recipe spicier?
To increase the spice level, consider adding more crushed red chili or including a dash of hot sauce in the marinade. You could also incorporate sliced jalapeños into the marinade for a fresh kick that enhances the overall flavor of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).