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HEAVY-DUTY BEEF MARINADE

2 cups Water
1 cup Worchestershire sauce
1 cup Vinegar
2 Bay leaves
2 cloves Garlic, crushed
1 medium Onion, chopped
1 teaspoon Thyme (dried)
2 stalks Celery, with leaves
6 Juniper berries, crushed


Combine all ingredients, bring to a boil and then simmer 10 to 15 minutes. Cool.
Apply to meat and refrigerate from 2 to 48 hours.

Tradition calls for marinating in a shallow, covered bowl, turning the meat to evenly

distribute the marinade. Better is to seal the meat and marinate in a large zip-lock plastic
bag. Then you can just squish it around from time to time.

Most marinades can be strained and used for your basting or mop sauce while cooking.
If the recipe does not call for cooking the marinade, you should bring it to a boil before
using it as a mop sauce. (Can't be too careful with them little germs.)

If you are using a very lean cut of beef, you should put a small amount of oil in your
marinade to keep the meat from getting too dry. Olive oil is good, if you can afford it, or
any vegetable oil, if you can't.


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