sandi-in-hawaii
Well-known member
I marinated a 3 lb. boneless chuck roast that was about 2" thick. I forgot to pierce the meat with a fork, and marinated for a little less than 24 hours. I wish I had pierced the meat, 'cause all those savory browned bits on the outside was sooo yummy!
Or if I had a thinner cut of meat, I woulda had a higher outside-crust ratio smileys/smile.gif
Since it was rainy and FREEZING cold outside (a very chilly 60º), I seared the roast on the stove in my cast iron pan on both sides, then stuck the whole pan into a 300º oven for about 35 minutes. Medium rare perfection!
I might try it with a different cut next time (thinner, maybe a sirloin....) - it was a little chewy, but the tasted sooo goood!
I omitted the salt, and used white wine vinegar, 'cause I didn't have red wine vinegar. Maybe I coulda used balsamic?
Here's Janet's post, followed by Michael in Phoenix's re-post and comments:
Forum Home Page: Archive Swap 14201-14300
http://63.123.232.200/HyperNews/get/archive_swap14201-14300/14282/1.html
Date: Tue, 27 Jan 1998 23:32:58 GMT
From: Janet E in NJ
Recipe: Meat Marinade
Not exactly teriyaki, but a good marinade for red meats. The acid in it is what tenderizes the meat. I've used it on chuck steak on the grill and it was quite good. A roast is so thick I'd be afraid to grill. I do love the flavor of chuck and am willing to put up with some "chewiness".
I don't use the meat tenderizers with MSG. They do turn the meat to mush -- you're right -- and are really only supposed to be put on the meat shortly before cooking.
Try piercing the steak (roast) all over with a fork before marinating.
Killer Marinade (not my title, but from the person who gave it to me, it is good)
3/4 c. salad oil
1/4 c. plus 2 Tbsp. soy sauce
2 Tbsp. Worcestershire sauce
1 Tbsp. mustard (brown or Grey Poupon)
1 1/2 tsp. black pepper
1 tsp. salt
1/4 c. red wine vinegar
1 -2 cloves garlic, crushed
3 Tbsp. fresh lemon juice
Whisk all ingredients together. Marinate any red meat overnight.
Forum Home Page: Archive Swap 39701-39800
http://63.123.232.200/HyperNews/get/archive_swap39701-39800/39764.html
Date: Fri, 15 Jun 2001 04:02:50 GMT
From: Michael in Phoenix
REC: Killer Marinade from Janet E in NJ -- revisited, now that grilling season is here. The grilling season is essentially year-round in sunny AZ, but now that you swappers in Northern Climes have thawed out, I thought this marinade recipe from Janet E in NJ (found in the archives at 14282.1, Jan. 1998) was certainly worthy of a re-post.
I bought 2 tri-tip roasts (about 3 lbs each) from my local market, trimmed them of excess fat and silver, pierced them a whole slew of times with the tip of a knife, and zip-locked them into a gallon bag with a single recipe of this marinade. I turned the bag a few times during the 24 hours it marinated, then seared them over a hot, hot grill. When they were nicely browned and criss-crossed with those happy little grill marks, I moved the roasts to the cool side, closed the lid, and checked every 3 to 4 minutes to turn and flip the meat.
About 15-20 minutes later I retrieved 2 beautifully caramelized, plump and juicy, picture-perfect pieces of beef. They rested on the cutting board, loosely covered with foil, for about 10 minutes.
Because of the tri-angular shape, the pointy ends where done medium-well (for wifey and the boys), and the middles where done medium to medium-rare for Dad (me).
The juices gathering on the plate were pure heaven. The meat itself, in spite of having given up a lot of plate juices, was very moist, juicy and tender. The crusty brown exterior was awesome.
This marinade is excellent. The only change I made is to add extra garlic, and to omit the salt and use low salt soy. I found the original to be very salty, and these changes solved that for us.
Here's Janet's recipe, my changes in parenthesis:
Recipe: Meat Marinade
Not exactly teriyaki, but a good marinade for red meats. The acid in it is what tenderizes the meat. I've used it on chuck steak on the grill and it was quite good. A roast is so thick I'd be afraid to grill. I do love the flavor of chuck and am willing to put up with some "chewiness".
I don't use the meat tenderizers with MSG. They do turn the meat to mush -- you're right -- and are really only supposed to be put on the meat shortly before cooking.
Try piercing the steak (roast) all over with a fork before marinating.
Killer Marinade
3/4 c. salad oil
1/4 c. plus 2 Tbsp. soy sauce (Kikkoman Lite Soy)
2 Tbsp. Worcestershire sauce
1 Tbsp. mustard, brown or Grey Poupon (I like the Grey Poupon)
1 1/2 tsp. black pepper
1 tsp. salt (I omit)
1/4 c. red wine vinegar
1 -2 cloves garlic, crushed (3 to 4, pressed)
3 Tbsp. fresh lemon juice
Whisk all ingredients together. Marinate any red meat overnight.
PS. I normally cut back the oil to 1/3-1/2 cup
******
I've enjoyed this on boneless rib eye, boneless sirloin, and boneless chuck. Each was marinated 24 hours, except the chuck, which went for 48 hours to further tenderize.
Try this one, if you haven't already! It's a definite 'keeper' !!
Michael
Or if I had a thinner cut of meat, I woulda had a higher outside-crust ratio smileys/smile.gif
Since it was rainy and FREEZING cold outside (a very chilly 60º), I seared the roast on the stove in my cast iron pan on both sides, then stuck the whole pan into a 300º oven for about 35 minutes. Medium rare perfection!
I might try it with a different cut next time (thinner, maybe a sirloin....) - it was a little chewy, but the tasted sooo goood!
I omitted the salt, and used white wine vinegar, 'cause I didn't have red wine vinegar. Maybe I coulda used balsamic?
Here's Janet's post, followed by Michael in Phoenix's re-post and comments:
Forum Home Page: Archive Swap 14201-14300
http://63.123.232.200/HyperNews/get/archive_swap14201-14300/14282/1.html
Date: Tue, 27 Jan 1998 23:32:58 GMT
From: Janet E in NJ
Recipe: Meat Marinade
Not exactly teriyaki, but a good marinade for red meats. The acid in it is what tenderizes the meat. I've used it on chuck steak on the grill and it was quite good. A roast is so thick I'd be afraid to grill. I do love the flavor of chuck and am willing to put up with some "chewiness".
I don't use the meat tenderizers with MSG. They do turn the meat to mush -- you're right -- and are really only supposed to be put on the meat shortly before cooking.
Try piercing the steak (roast) all over with a fork before marinating.
Killer Marinade (not my title, but from the person who gave it to me, it is good)
3/4 c. salad oil
1/4 c. plus 2 Tbsp. soy sauce
2 Tbsp. Worcestershire sauce
1 Tbsp. mustard (brown or Grey Poupon)
1 1/2 tsp. black pepper
1 tsp. salt
1/4 c. red wine vinegar
1 -2 cloves garlic, crushed
3 Tbsp. fresh lemon juice
Whisk all ingredients together. Marinate any red meat overnight.
Forum Home Page: Archive Swap 39701-39800
http://63.123.232.200/HyperNews/get/archive_swap39701-39800/39764.html
Date: Fri, 15 Jun 2001 04:02:50 GMT
From: Michael in Phoenix
REC: Killer Marinade from Janet E in NJ -- revisited, now that grilling season is here. The grilling season is essentially year-round in sunny AZ, but now that you swappers in Northern Climes have thawed out, I thought this marinade recipe from Janet E in NJ (found in the archives at 14282.1, Jan. 1998) was certainly worthy of a re-post.
I bought 2 tri-tip roasts (about 3 lbs each) from my local market, trimmed them of excess fat and silver, pierced them a whole slew of times with the tip of a knife, and zip-locked them into a gallon bag with a single recipe of this marinade. I turned the bag a few times during the 24 hours it marinated, then seared them over a hot, hot grill. When they were nicely browned and criss-crossed with those happy little grill marks, I moved the roasts to the cool side, closed the lid, and checked every 3 to 4 minutes to turn and flip the meat.
About 15-20 minutes later I retrieved 2 beautifully caramelized, plump and juicy, picture-perfect pieces of beef. They rested on the cutting board, loosely covered with foil, for about 10 minutes.
Because of the tri-angular shape, the pointy ends where done medium-well (for wifey and the boys), and the middles where done medium to medium-rare for Dad (me).
The juices gathering on the plate were pure heaven. The meat itself, in spite of having given up a lot of plate juices, was very moist, juicy and tender. The crusty brown exterior was awesome.
This marinade is excellent. The only change I made is to add extra garlic, and to omit the salt and use low salt soy. I found the original to be very salty, and these changes solved that for us.
Here's Janet's recipe, my changes in parenthesis:
Recipe: Meat Marinade
Not exactly teriyaki, but a good marinade for red meats. The acid in it is what tenderizes the meat. I've used it on chuck steak on the grill and it was quite good. A roast is so thick I'd be afraid to grill. I do love the flavor of chuck and am willing to put up with some "chewiness".
I don't use the meat tenderizers with MSG. They do turn the meat to mush -- you're right -- and are really only supposed to be put on the meat shortly before cooking.
Try piercing the steak (roast) all over with a fork before marinating.
Killer Marinade
3/4 c. salad oil
1/4 c. plus 2 Tbsp. soy sauce (Kikkoman Lite Soy)
2 Tbsp. Worcestershire sauce
1 Tbsp. mustard, brown or Grey Poupon (I like the Grey Poupon)
1 1/2 tsp. black pepper
1 tsp. salt (I omit)
1/4 c. red wine vinegar
1 -2 cloves garlic, crushed (3 to 4, pressed)
3 Tbsp. fresh lemon juice
Whisk all ingredients together. Marinate any red meat overnight.
PS. I normally cut back the oil to 1/3-1/2 cup
******
I've enjoyed this on boneless rib eye, boneless sirloin, and boneless chuck. Each was marinated 24 hours, except the chuck, which went for 48 hours to further tenderize.
Try this one, if you haven't already! It's a definite 'keeper' !!
Michael