I love leaner beef roasts like round, rump roast, bottom round roast, and brining them helps keep the beef moist during roasting or grilling. Same goes for bison, venison, or any red game meat (including duck!) Roasts are not as prone to denaturing (i.e. squeezing out the moisture when the proteins contract in heat) if they’ve been brined, plus, brining adds more flavor!
Here’s a great lean red meat brine:
1/4 cup sugar
1/4 cup salt
2 tablespoons cracked black pepper
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 cup water
Add above to a saucepan and bring to a boil stirring until sugar is dissolved. Remove from heat and add
- 3 cups cold water
- Place all in a zip lock bag brine overnight. Next day, discard the bag and brine. Roast in the oven or grill it!