Marinatedbeefprovincestyle Recipes

BEST EVER BEEF MARINADE

Steps:

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

PRIZE WINNING MARINADE FOR BEEF

Steps:

• Using a food processor, crush peppercorns until fine.
• Add garlic to processor and crush.
• Add soy sauce, Worcestershire sauce and lemon juice and blend.
• Pour mixture into giant zip lock freezer bag and add the meat to be marinated (even the cheapest cuts of beef will taste like prime rib!).
• Seal bag.
• Refrigerate for 48 hours (turn bag every time you open the fridge door).
• Reserve the marinade for later use.
• Barbecue the meat as you would normally however, I prefer to cook the meat very VERY slowly using an indirect cooking method--only ONE side of the barbecue is lit and turned down to low.
• The meat is placed on the one side of the barbecue which is off, over a pan of water, which sits on the barbecue rocks.
• Note: Total barbecue time depends on the size of beef roast.
• Relax while your dinner cooks.
• Put marinade on the stove and bring to a boil.
• Add just enough marinade to some sour cream, to make a sauce to drizzle over the cooked meat.
• Sit back and enjoy the compliments.

MARINATED BEEF SANDWICHES

Steps:

• In a gallon-size resealable plastic bag, combine the first seven ingredients; add roast. Seal bag and turn to coat; refrigerate overnight, turning occasionally. , Transfer roast and marinade to a Dutch oven. Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Thinly slice; serve beef and juice on rolls.

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.

LINDA'S BEEF MARINADE

Steps:

• In a large jar with a tight-fitting lid, mix the dry red wine, teriyaki sauce, honey, spicy brown mustard, dried minced onion flakes, garlic powder, fines herbs and ground black pepper. Seal the jar, and shake until the ingredients are well-mixed.
• Place steak or beef tips in a resealable plastic bag. Pour dry red wine mixture into the bag. Place in the refrigerator and allow to marinate at least 8 hours, turning the bag occasionally, before grilling as desired.

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.