1/2 cup Spanish sherry vinegar or red wine vinegar
1 cup Madeira wine
2 tablespoons olive oil
1 /4 cup chopped shallots
2 cloves garlic, minced
2 bay leaves
1 tablespoon Herbs de Provence spice mix
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
Directions
Trim roast of most fat
Place in a large bowl
Combine the
vinegar, wine, oil, shallots, garlic, bay leaves, Herbs de Provence,
pepper and salt and pour over the beef
Cover and refrigerate
beef for 8 hours, turning occasionally.
Remove beef from marinade and securely tie up to form as
compact a roast as possible
Rotate on the spit rods to desired
doneness, or until it reaches 125 degrees internally for medium-
rare (about 25 minutes); 135 to 140 degrees for medium (about
30 to 35 minutes), or 150 degrees for well-done (about 40 to 45
minutes.)
