Beef Marmalade Recipes

BONE MARROW WITH BACON MARMALADE AND SOURDOUGH TOAST

Steps:

• Make the bacon marmalade: In a medium saute pan over medium-high, heat the olive oil and add the onions. Saute until the onions are well caramelized, 8 to 9 minutes, then remove from the pan and set aside. Add the bacon to the same pan and cook until browned and crispy, 7 to 8 minutes. Drain the bacon grease off and then add the brown sugar, maple syrup and cayenne pepper to pan. Bring to a boil, then lower the heat and simmer until the jam has thickened, 3 to 4 minutes. Return the onions to the pan, remove from the heat and allow to cool.
• Make the marrow and toast: Preheat the oven to 375 degrees F.
• Place the bones cut-side up on a large baking tray. Sprinkle the bones with garlic, thyme, lemon zest and salt. Roast the bones in the center of oven until the marrow is soft and has begun to separate from the bone, 12 to 15 minutes. Remove from the oven and set aside.
• Place the bread on a baking sheet and drizzle with the olive oil. Bake until golden and crispy, 5 to 7 minutes. Serve the marrow with marmalade and toast.

BEST EVER BEEF MARINADE

Steps:

• Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.

ABSOLUTELY FAIL-PROOF EASY MARMALADE

Steps:

• Take the 6 citrus fruits and wash well, removing any blemishes.
• Cut into quarters, and place in a food processor.
• Chop until finely ground, skin and all.
• For an optional extra add some crystallized ginger.
• Boil with the 1 kilo of sugar, stirring occasionally with a wooden spoon, for 20 minutes.
• It splatters, so be careful.
• This quantity fills about 5 x 340 gram jars.
• Do not double the ingredients, rather make two batches.
• It never goes dark and lasts for up to 6 months in the refrigerator without the need to sterilize the bottles.

MARMALADE-GLAZED STEAKS

Steps:

• In a small saucepan, heat marmalade and mustard over low heat. Whisk in butter until melted. Set aside 1/4 cup glaze for serving., Broil steaks 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with remaining glaze. , Spoon reserved glaze over steaks; sprinkle with onions.

MARINADE FOR BEEF

Steps:

• Combine all ingredients in a non aluminium covered dish and mix well.
• Pierce meat to be marinated several times with a fork.
• Place meat in marinade and cover.
• Refrigerate overnight, turning several times.

SONNY'S MARMALADE

Steps:

• Inspect 3 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse jars in simmering water until marmalade is ready. Wash new, unused lids and rings in warm soapy water.
• Place clementines and zest in a food processor; blend until well mashed. Transfer to a medium saucepan. Repeat with the cherries and pineapple.
• Add lemon juice and pectin to the fruit in the saucepan. Mix and bring to a boil over medium heat. Stir in sugar. Return to a boil and cook for 2 minutes. Remove from heat.
• Pack marmalade mixture into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

BEEF CROSTINI WITH CARAMELIZED ONION MARMALADE

Steps:

• Preheat oven to 350 degrees F. Preheat a grill to medium-high heat.
• Brush the slices of focaccia with the olive oil. Place on a sheet pan and grill until crispy, about 5 minutes. Set aside.
• In a medium saucepan, combine the onions, wine, vinegar, brown sugar, and honey. Stir constantly over medium heat until the sugar is dissolved, about 5 minutes. Reduce heat to low and simmer for 30 minutes, until the sauce is the consistency of marmalade.
• Grill the beef tenderloin, turning to mark all sides, until medium rare, about 10 to 15 minutes total. Let rest for 10 minutes, then thinly slice the meat. Place a slice of beef on each rosemary focaccia crostini and top each with a teaspoon of onion marmalade.

BEEF MARMALADE

Steps:

• Part 1. Put meat in a big heavy-bottomed pot . Add wine, 3 cups of port, the stock, peppercorns, fresh thyme and garlic. Stir. Bring to rapid boil over medium-high heat. Reduce heat and simmer uncovered, about 3 hours, stirring occasionally. After 3 hours, your pot should look kind of gross and sludge-y. The meat will be purple. Pull the meat out of the pot and set aside to cool. The broth should be thin and a deep mahogany color. Set it aside. When the meat is cool enough to handle, pull it off the bones. Discard the fat, bone, and gristle. Chop the meat into small pieces. Place in a bowl. Cover it and refrigerate. Part 2. Strain the braising liquid and discard the solids. Put the liquid in a large saucepan on the stove over high heat. Bring it to a boil, reduce the heat and simmer for 1 1/2 to 2 hours, or until it's reduced to about 3 cups. Put 3 tablespoons of butter and 3 tablespoons of flour in a small bowl. Mash them together into a paste. Whisk the butter/flour mixture into the reduced braising liquid over medium-high heat until it melts completely. Cook like this for 2-3 minutes, until the sauce has thickened. Remove the pan from the heat and set it aside. Part 3. Dice the carrots and shallots. Melt the remaining 5 tablespoons of butter in a large saucepan over medium heart. Toss in the carrots and shallots. Stir to coat in butter. Saute over medium heat for about 15 minutes, until the veggies are starting to get soft and translucent. Toss in the kosher salt, 1 1/2 teaspoons black pepper, and the white and brown sugars. Pour in the remaining 3 cups of port and all the red wine vinegar. Stir to combine. Cook over medium-high heat, stirring frequently, until the liquid has completely evaporated. This will take about 45 minutes. Part 4. Toss the meat into the pan with the veggies. Add the thickened braising liquid to the pan. Mix everything together.

CORNED BEEF AND CARROTS WITH MARMALADE-WHISKEY GLAZE

Steps:

• Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
• Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.