Zesty Beef Sangria Recipes

ZESTY BEEF SANGRIA

Steps:

• Rub the meat well with the chili powder and salt.
• Let it sit until it comes to room temperature.
• Cut it into 1-1/2" cubes.
• In a large skillet with a tight cover, saute the diced bacon over medium high heat until most of the fat is rendered.
• Pour off all but about 3 Tbls of bacon fat.
• Saute the beef in the skillet with the bacon until it's well browned on all sides.
• Add the onion, garlic and minced chipotle.
• Stir and toss until the onion and garlic softenes and browns slightly.
• Add the wine, Triple Sec and orange zest.
• Cover the pan and simmer over very low heat until the meat is fork tender, about 1 hour depending on the cut of beef selected.
• Serve with 3/4 c baked acorn squash, buttered and sprinkled with cinnamon, or serve it over 3/4 c spaghetti squash.

RED SANGRIA

Steps:

• Mix the wine, brandy, liqueur and sugar in a pitcher, stirring to dissolve the sugar, then add the oranges and apples.
• Refrigerate at least 1 hour and up to 1 day.
• Add the seltzer just before serving.

GZ'S RED SANGRIA

Steps:

• Combine the wine, orange liqueur, cherries, peaches, raspberries, elderflower liqueur and lemon zest in a large-mouth glass bowl or cruet. Stir gently with a wooden spoon, then refrigerate for 1 to 2 hours.
• Just before serving, pour in the cava and stir very gently. Put large ice cubes in glasses, ladle the sangria into the glasses and garnish with fresh mint or basil sprigs.

THE WORLD'S BEST SANGRIA

Steps:

• Mix wine, sugar and fruit in a glass bowl or pitcher. Let sit in the fridge for 18-24 hours. The mixture will have a somewhat syrupy consistency.
• Before serving, stir in the brandy and cut the mixture with soda water until it has a thinner, more wine-like consistency.
• Serve in wine glasses.
• (You could use orange or lemon flavored soda instead of soda water.).

ZESTY BARBEQUE MARINADE

Steps:

• In a large bowl, mix together the barbeque sauce, steak sauce, beer, bourbon whiskey, Worcestershire sauce, garlic, seasoned salt, black pepper, dried onion, basil, oregano, habanero hot sauce, curry powder, red pepper flakes, and brown sugar.
• Cover the bottom of a 9x13 inch baking dish with approximately 1/2 the marinade. Place desired meat in the dish, and cover with remaining mixture. Cover, and marinate in the refrigerator at least 6 hours before grilling as desired.