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A simple marinade


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#1 Ecurie Martini

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Posted 30 July 2016 - 02:18 PM

1 cup soy sauce, 1/2 cup bourbon, 2 tbs olive oil, 2 tbs shredded fresh ginger, 1 tsp freshly ground black pepper - combine, whisk to emulsify and pour over selected meat (works well with flank steak, hanger steak, halibut, sea bass and salmon) in a zip lock bag.  squeeze out air, seal and refrigerate for 4-12 hours.  Remove and grill.

 

If you are caught short, similar results can be obtained by diluting good prepared Teriyaki marinade 2:1 with bourbon

 

EM


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Posted 30 July 2016 - 02:32 PM

I'm thawing a 1-1/4 lb. skirt steak, Alan, and was looking for a recipe.

 

I think you've just solved my problem! Although I only have brandy on hand, I'll bet it will do just fine.


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#3 Mattb

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Posted 30 July 2016 - 02:43 PM

I've tried lots of marinate formulas and I always end up with the pre-mixed Haiwain from Krogers. I too, like to just put it all in a bag and leave it in the refrigerator overnite.

Calling back to my training as a journeyman butcher, I'll point out that marinate doesn't tenderize meat, it only imparts added flavor. I've found it best to stab the meat with a fork to let the marinate flow into the meat. I'm getting hungry for marinated pork cubes on the grill!

I have been forgoing putting cubes of meat on sticks and lately I have just been putting the cubes in an aluminum pan with the marinate poured over. Less then 25 minutes it cooks completely and has the great flavor and a little brown crust here and there!
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#4 Zippity

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Posted 30 July 2016 - 05:04 PM

To help tenderise any cut of meat, lay several slices of Kiwi fruit on it, then add your favourite marinade. :)

#5 Ecurie Martini

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Posted 30 July 2016 - 10:34 PM

I'm thawing a 1-1/4 lb. skirt steak, Alan, and was looking for a recipe.

 

I think you've just solved my problem! Although I only have brandy on hand, I'll bet it will do just fine.

 

Yes, I overlooked skirt steak - hope it worked well.

 

EM


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#6 Mattb

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Posted 31 July 2016 - 07:35 AM

When I worked full time, I was able to buy the tail meat off of T-bone or New York Strip steaks, which is the skirt steak section. We sold T-bones with the tail attached for many years, then the trend was to cut the tail off. I could buy those lean pieces of skirt steak for stew meat price. That strip of meat is as tender as any and tasty like a loin steak. The skirt is one of several cuts that not many people are aware of.

When we sold skirt steaks, we would roll them up, run two toothpicks thru them, then cut in half. There was a kind of generic term for them back then, Pinwheel Steaks.


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Posted 31 July 2016 - 08:07 AM

"Stew meat price." Down here, I find stew meat to be almost always priced more than I think it should be, since it is essentially trimmings, I believe. $6 a pound seems to be the going rate at the Kroger where I shop.

 

BTW skirt steak is very popular with Hispanic cooks so is well-known here and generally always available.


Gregory Wells

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#8 Mattb

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Posted 31 July 2016 - 02:08 PM

Greg,

 

It's been 16 years since I retired and stew meat was about $1.99 then, a ribeye or T-bone around $3.99-4.99!


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#9 Pappy

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Posted 31 July 2016 - 03:29 PM

I usually buy the packs of tube steaks at Kroger. 10 for $10.  :D

 

My motto is, if it's .99 cents, it's delicious.  :dance4:


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#10 Mattb

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Posted 31 July 2016 - 04:15 PM

Here is a short discourse on marinating and what it does and how it does it. It has been 45 years since I had to learn this and I forgot how complicated it was!!

Does Marinating Tenderize Meat?
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#11 Zippity

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Posted 31 July 2016 - 05:02 PM

Kiwifruit contain a very special enzyme that does not occur in any other kind of fruit: actinidine. Actinidine breaks down protein. Put it in contact with a piece of meat and the meat becomes more tender.
 
Read on
 
:)







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