This is particularly valuable for leaner roasts originating from the round (round roast, bottom round roast, eye of round roast, rump roast). The brine helps marinade the beef, increasing tenderness and moisture by allowing the roast to sit on the grill without denaturing (ie squeezing out the water and drying out the beef). It also imparts its own flavor.

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

1 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 in a zip lock bag with roast and brine overnight. Discard the bag and brine. I recommend grilling this roast.

Serve, thinly sliced, on Kaiser buns spread with horseradish and stone ground mustard and topped with slices raw red onions. AMAZING.