e entire surface of the meat and insert a garlic sliver
arlic salt. Marinate for 1 hour in marinade made with meat marinade, red wine
Let sit at room temperature for 30 minutes or longer. Whisk
e meat and marinate overnight.
Remove meat from the marinade, reserve marinade.<
ll the ingredients for the marinade. Whisk well.
The recipe mentions \"2
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the marinade, whisk together all the ingredients except for meat, salt and pepper,
Place the pineapple chunks, papaya chunks and water in a food processor; process until pureed and very smooth (do not add in any sugar).
Divide the mixture into 1-cup plastic freezer containers then freeze.
Add 1-2 cups thawed puree mixture to your favorite meat marinade and marinade overnight.
side for the time being to be used in the recipe later
For the marinade:
Combine the ingredients and
Mix ready made meat marinade with vinegar, water and salad oil.
Pour this over antelope round steak and let marinate for 4 to 5 hours.
Lift meat from marinade and roll in flour.
Brown slightly in frying pan in cooking oil.
Mix rest of marinade with 1 cup of water and pour over meat.
Bake in a 325\u00b0 oven for 1 hour and 45 minutes.
The larger amount of meat you use, the more marinade you will need.
of topside meat. Mix all the ingredients for the marinade, keeping a
Sprinkle meat with garlic salt (optional) and meat tenderizer; let set for 30 minutes.
In a medium bowl, combine all the ingredients for the marinade. Add the thinly sliced meat and marinate for at least 1 hour.
Remove meat from marinade and dredge meat slices in flour, then in eggs and then fry in hot oil until browned on both sides.
You may need to add more oil as you need. Drain juhn on paper towel, slice into serving pieces and serve.
This is can also be made with fleshy, white fish pieces.
*NOTE: More oil may be needed for frying.
b>meat marinade as instructed on package.
(Leave out oil if called for
Put meat in Dutch oven.
In a bowl, stir dry meat marinade into the cup of buttermilk.
Pour mixture over meat.
With a fork, pierce meat and allow to stand at room temperature for 15 minutes, turning several times.
Add toasted rye bread crumbs to marinade. Cover and bake in 325\u00b0 oven until meat is tender, 2 to 3 hours. Remove meat.
Skim any fat from liquid in pan.
Add drained mushrooms and additional buttermilk to flour to make a thickened gravy.
Serve gravy with sliced meat.
Score the flank steak on both sides to tenderize the meat.
For the marinade, combine the oil, lime juice, garlic and cumin.
Add the marinade to the meat. Marinate steak in this mixture for up to 2 days.
For the glaze, mix the honey, mustard, hoisin, lime juice, chipotles and garlic in bowl. Set aside. (can make ahead of time).
Grill steak, basting with glaze until done. Let steak sit for 5 minutes.
Slice steak against the grain.
Combine the lemon juice, garlic and spices (to suit your taste) into a large glass dish and mix very well.
Add the meat and stir to coat the meat with the marinade and allow to marinade for at least one hour.
Grill or roast meat as usual in your oven.
For the marinade, combine all ingrediants in a
Combine marinade ingredients.
Pour small amount (enough to cover bottom) in a 13 x 9 x 2-inch baking pan.
Place meat in pan. Top with remaining marinade.
Pierce meat generously with sharp fork.
Turn meat and pierce again.
Cover.
Refrigerate for at least 8 hours or overnight, piercing and turning meat often. Before cooking, let beef come to room temperature.