Rainy Day Texas Barbecue

• 4 lb. top round beef
• 1/4 c. Crisco
• 1/2 tsp. crushed red chili
• 1/2 c. boiling water
• 1/4 tsp. pepper
• 8 Tbsp. unsalted butter
• 1/2 c. tarragon vinegar
• 1 1/2 c. dry red wine
• 1/3 c. freshly grated onion
• 2 Tbsp. Worcestershire sauce
• 1 large clove garlic
• 4 tsp. liquid smoke
• 1/2 tsp. salt

1. Wipe meat with damp cloth.
2. Rub with 1/2 of the Crisco and all the crushed chili; sprinkle with salt and pepper.
3. In a 1-quart saucepan, boil water.
4. Add remaining Crisco and all butter; allow to melt.
5. Add remaining ingredients and stir.
6. Place meat in medium-size mixing bowl.
7. Pour over top and let stand at room temperature for 4 hours or refrigerate, covered, for 2 days, turning from time to time.
8. Preheat broiler and place as far from heat as possible.
9. Boil 15 minutes, turn and baste with liquid smoke and marinade, rubbing over surface, and continue to broil for 15 minutes per side for a total of 1 hour, repeating marinade and liquid smoke.
10. Baste with sauce, slice and serve.

beef, crisco, red chili, boiling water, pepper, unsalted butter, tarragon vinegar, red wine, freshly grated onion, worcestershire sauce, clove garlic, liquid smoke, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=179999 (may not work)