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marinade.04
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1995-09-27
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From: Richard Nielsen <rnielsen@uidaho.edu>
Newsgroups: rec.food.recipes
Subject: COLLECTION(3) Marinades
Date: 29 Apr 1995 16:05:57 -0600
Organization: University of Idaho, Moscow, Idaho
Message-ID: <199504280621.XAA10306@goshawk.csrv.uidaho.edu>
Here are three of my favorite marinades:
Basic Beef Marinade:
1/4 c good quality soy sauce (e.g., Yamasa or Kikkoman)
1/4 c dry red wine
2 cloves garlic
Combine ingredients, and pour over 2 to 4 lbs. of beefsteak. Place in
sealed container and allow meat to marinate 4 to 8 hours, turning
occasionally.
Mediterranean Lamb Marinade:
1/3 c dry red wine
2/3 c red wine vinegar
1/4 c extra-virgin olive oil
1/4 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp freshly grated nutmeg
Trim 1 1/4 lbs boneless leg of lamb to remove fat, and cut into 1 to 1 1/2
inch cubes for kebabs. Marinate the lamb in a sealed container for 2
hours before grilling.
Tenderizing Marinade:
1/2 c A1 steak sauce (5 oz bottle)
1/2 c French salad dressing
1 Tbsp Worchestershire sauce
2 Tbsp soy sauce
1 tsp prepared mustard
1 Tbsp vinegar
1/4 tsp onion powder
Pour over and stab into economy beef roast. (I've used an 1 1/2 inch
thick 7-bone roast). Marinate, preferably overnight. Scrape off before
Richard Nielsen