| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Beef |
1 |
Servings |
INGREDIENTS
| 16 |
oz |
Hoisin sauce |
| 1 |
c |
Soy sauce |
| 2 |
tb |
White wine vinegar |
| 2 |
tb |
Dry sherry |
| 4 |
tb |
Oriental sesame seed oil |
| 4 |
tb |
Dijon mustard |
| 3 |
tb |
Garlic — minced |
| 1 |
|
Juice of lemon |
|
|
Pepper — to taste |
| 1 |
ts |
Cumin |
| 2 |
ts |
Fennel seed — crushed |
| 2 |
tb |
Mirin |
| 1/3 |
c |
Orange juice |
INSTRUCTIONS
Combine all the ingredients in a large bowl and adjust to taste. flavors
tend to dilute during cooking so keep them strong. Use as marinade or a
basting sauce. Rub the sauce into the meat and refrigerate coverd for 8-10
hours.
Recipe By :
From: Favorite Fruitcakes By Moira Hodg
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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