Marinated Beef Province Style Recipes

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.

BEST EVER BEEF MARINADE

Steps:

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

BEEF TENDERLOIN MARINADE

Steps:

• Whisk sherry vinegar, molasses, red wine vinegar, olive oil, garlic, serrano pepper, soy sauce, rosemary, sage, thyme, salt, and pepper together in a medium bowl until well combined. Let sit until flavors have melded, about 1 hour.

ONE-FOR-ALL MARINATED BEEF

Steps:

• In a shallow dish, combine the first 6 ingredients; add steak and turn to coat. Cover; refrigerate for 4 hours or overnight., Drain and discard marinade. On a lightly oiled grill rack, grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.

MARINATED BEEF PROVINCE STYLE

Steps:

• Cut meat into 2 inch cubes.
• Dice the bacon.
• Skin and crush the garlic, using the tip of a firm knife, in a pinch of salt on the chopping board, or use a garlic press; blend with the chopped parsley, cloves, and allspice.
• Put the meat into a dish, and add the wine vinegar, wine, and garlic spice mixture.
• Peel and thinly slice one third of the onions and carrots, add to the marinade with a little salt and pepper.
• Leave for at least 12 hours turning occasionally.
• Peel the remaining onions and carrots, quarter the onions but leave the carrots whole.
• Heat the oil in a large heavy skillet, fry the diced bacon and quartered onions until golden brown, and spoon into a casserole.
• Remove the meat from the marinade, drain well.
• Brown meat in the oil remaining in the pan and add to the onions.
• Pour the marinade liquid and vegetables into the skillet and stir well to absorb the last of the oil.
• Add the whole carrots, brandy, and herbs.
• Cut the zest from the orange and squeeze a little orange juice and add this and the zest to the sauce.
• Season the sauce with a little salt and pepper.
• Pour over the meat and onions, cover the casserole.
• Cook in the center of a slow (350 d F) for 2 1/4 hours.
• To serve, remove the garni.
• This dish is particularly good when served with spaghetti, macaroni, or noodles, topped with butter, grated cheese and a little chopped parsley.