| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 1 |
md |
Onion; chopped |
| 2 |
|
Cloves garlic; minced |
| 1/4 |
c |
Parsley; minced |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Ginger |
| 1 |
ts |
Allspice |
| 1 |
c |
Low sodium beef broth |
| 1/3 |
c |
Soy sauce |
| 3 |
tb |
Red wine vinegar |
| 2 |
lb |
Boneless beef;chuck or round, 1 piece |
INSTRUCTIONS
IN MEDIUM SIZE SAUCEPAN OVER MODERATE HEAT, HEAT OIL. ADD THE ONION AND
SAUTE UNTIL SOFT ABOUT 5 MINUTES. ADD REMAING INGREDIENTS EXCEPT BEEF.
BRING TO A SIMMER. REMOVE MARINATE FROM HEAT AND COOL. PLACE BEEF IN A
GLASS OR CERAMIC DIS JUST LARGE ENOUGH TO HOLD IT. POUR THE MARINATE OVER
MEAT. COVER WITH PLASTIC WRAP AND REFRIGERATE FOR 12 TO 24 HOURS TURNING
MEAT OCCASIONALLY. TRANSFER THE BEEF TO A PLATTER AND BRING TO ROOM
TEMPERATURE DISCARD MARINATE OR POUR OFF INTO SAUCEPAN AND HEAT SERVE AS
GRAVY IF DESIRED. HEAT A BROILER PAN OR BBQ GRILL. BROIL OR GRILL THE BEEF
3 TO 4 INCHES FROM HEAT FOR 10 MINUTES ON EACH SIDE.
Posted to MC-Recipe Digest V1 #1012 by "djones@polarnet.com"
<djones@polarnet.com> on Jan 15, 1998
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