Sunday, 18 April 2010

Devilled Beef Marinade

Inspired by an old English method for preserving meat,
this marinade is great for steaks on the Braai (or Barbecue).
If you like it spicy, increase the Cayenne Pepper.
Ingredients:
15ml English mustard
60ml wholegrain French mustard
5ml ground allspice
90ml Worcestershire Sauce
60ml honey
30ml hot horseradish
10ml Cayenne pepper
45ml vegetable oil
150ml strong stout
.
Method:
Blend all the ingredients.
Place the meat in a marinating dish and pour over the meat, making sure that all its surfaces are covered. Refrigerate overnight for large pieces of meat, or for at least 3 hours for individual steaks. The longer it's in the marinade the more flavour it will have. Turn the meat in the marinade from time to time to ensure flavour penetration.
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