CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains, Eggs |
|
Jude3 |
8 |
servings |
INGREDIENTS
20 |
|
Chicken wings; (20 to 30) |
1 |
kg |
Tenderbeef rump steak; sliced into strips |
250 |
g |
Onions; quartered |
2 |
|
Chillies; seeded and halved |
|
|
(2 to 3) |
50 |
g |
Root ginger; chopped |
1/2 |
ts |
Greggs allspice |
1/2 |
ts |
Fresh thyme |
1 |
ts |
Ground black pepper |
125 |
ml |
White wine vinegar |
125 |
ml |
Dark soy sauce |
INSTRUCTIONS
BEEF AND CHICKEN
FOR THE JERK SAUCE
Place all the sauce ingredients into a blender. Blend until smooth, pour
over the meat in two separate dishes.
Marinate for 2-4 hours in the fridge.
Remove from the sauce and place onto a hot BBQ. The wings will take 25-30
minutes over a medium heat. The steak slices will take 1-2 minutes turning
once. The meat should be quite black on the outside but tender and juicy
inside.
Serve with a garden salad of lettuce leaves and sliced onions.
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