Prize-winning Marinade for Beef

Prize-winning Marinade for Beef Recipe - Ingredients & Instructions

Preparation time: 10 minutes | Servings: 4-6

Introduction

This prize-winning marinade for beef is sure to take your grilling game to the next level. With a perfect balance of flavors and a secret ingredient that will make even the cheapest cuts of beef taste like prime rib, this marinade is a must-try for any meat lover.

History

The origins of this marinade recipe are unknown, but it has been passed down through generations of cooks who swear by its ability to transform any cut of beef into a mouthwatering masterpiece. Whether you're grilling up steaks for a summer barbecue or roasting a beef roast for a special occasion, this marinade is sure to impress.

Ingredients

0.5 cup of worcestershire sauce
0.5 cup of lemon juice
0.5 cup of soy sauce
4 to 5 crushed garlic cloves
40 crushed peppercorns
1 sirloin tip roast or blade roast or round roast or prime rib roast or london broil beef
1 pt (473 ml) of sour cream

How to prepare

Using a food processor, crush peppercorns until they become fine.
Add garlic to the processor and crush it.
Add soy sauce, Worcestershire sauce, and lemon juice to the processor and blend them together.
Pour the mixture into a giant zip lock freezer bag and add the meat that you want to marinate (even the cheapest cuts of beef will taste like prime rib!).
Seal the bag.
Refrigerate the bag for 48 hours, turning it every time you open the fridge door.
Set aside the marinade for later use.
Barbecue the meat as you normally would, but I prefer to cook the meat very slowly using an indirect cooking method — only one side of the barbecue is lit and turned down to low.
Place the meat on the unlit side of the barbecue, over a pan of water that sits on the barbecue rocks. Note: the total barbecue time depends on the size of the beef roast.
Relax while your dinner cooks.
Put the marinade on the stove and bring it to a boil.
Add just enough marinade to some sour cream to make a sauce that you can drizzle over the cooked meat.
Sit back and enjoy the compliments.

Variations

Try adding a splash of balsamic vinegar or a sprinkle of brown sugar to the marinade for a different flavor profile. You can also experiment with different herbs and spices to customize the marinade to your taste.

Cooking Tips & Tricks

For best results, be sure to marinate your beef for at least 48 hours to allow the flavors to fully penetrate the meat. Slow cooking the meat using an indirect method will result in a tender and juicy final product. Don't forget to save some of the marinade to make a delicious sauce to drizzle over the cooked meat.

Serving Suggestions

Serve the marinated beef with roasted vegetables and a side of mashed potatoes for a complete and satisfying meal.

Cooking Techniques

For best results, slow cook the marinated beef using an indirect grilling method. This will result in a tender and flavorful final product.

Ingredient Substitutions

If you don't have sour cream on hand, you can use Greek yogurt as a substitute in the sauce. You can also use low-sodium soy sauce if you are watching your salt intake.

Make Ahead Tips

You can prepare the marinade ahead of time and store it in the refrigerator for up to a week. Marinate the beef for at least 48 hours before cooking for the best results.

Presentation Ideas

Slice the cooked beef thinly and arrange it on a platter with the sauce drizzled over the top. Garnish with fresh herbs or a sprinkle of cracked black pepper for an elegant presentation.

Pairing Recommendations

This marinated beef pairs well with a bold red wine, such as a Cabernet Sauvignon or Merlot. For a non-alcoholic option, try serving it with a glass of iced tea or lemonade.

Storage and Reheating Instructions

Store any leftover cooked beef in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 5g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Iron: 15% of the daily recommended value per serving

Vitamin C: 20% of the daily recommended value per serving

Alergens

Contains soy and dairy

Summary

This marinade is a good source of protein and iron, but it is high in saturated fat. Enjoy in moderation as part of a balanced diet.

Summary

This prize-winning marinade for beef is a game-changer for any meat lover. With a perfect balance of flavors and a secret ingredient that will make even the cheapest cuts of beef taste like prime rib, this marinade is sure to impress. Enjoy with your favorite sides and a glass of wine for a delicious and satisfying meal.

How did I get this recipe?

written on a weathered piece of parchment paper. It was a hot summer day, and I had just finished helping my neighbor, Mrs. Jenkins, with her garden. As a thank you, she handed me a small piece of paper with a smile and said, "This marinade recipe has won me numerous awards at the county fair. I think you'll enjoy it just as much as I do."

I carefully unfolded the paper and read the ingredients: soy sauce, Worcestershire sauce, garlic, brown sugar, mustard, and a touch of lemon juice. It seemed simple enough, but I could tell by the list of ingredients that this marinade was going to be something special.

I decided to try it out that very evening on a cut of beef I had in the refrigerator. As I mixed the ingredients together, the sweet smell of brown sugar and the tangy aroma of Worcestershire sauce filled the air. I couldn't help but feel a sense of excitement as I poured the marinade over the meat and let it sit for a few hours.

When it came time to cook the beef, I couldn't believe the transformation that had taken place. The meat was tender, flavorful, and had a beautiful caramelized crust from the marinade. I knew right then and there that this recipe was a winner.

Over the years, I continued to make this marinade for family gatherings, dinner parties, and even just for myself on a quiet evening at home. Each time, it brought smiles to the faces of those who tried it and compliments on my cooking skills.

As time passed, I began to experiment with the recipe, adding my own twists and variations to make it my own. I discovered that a dash of cayenne pepper added a nice kick, while a sprinkle of fresh herbs brought a touch of freshness to the marinade.

One summer, I decided to enter the county fair myself and showcase my prize-winning marinade for beef. The competition was fierce, with seasoned cooks and professional chefs all vying for the top spot. I felt a mixture of nerves and excitement as I presented my dish to the judges.

To my delight, my marinade was met with rave reviews. The judges complimented the depth of flavor, the tenderness of the meat, and the perfect balance of sweet and savory. When it came time to announce the winners, I held my breath as the judge read out the first prize...and it was mine!

I couldn't believe it. My marinade had won me the top spot at the county fair, just like Mrs. Jenkins had predicted all those years ago. I felt a sense of pride and accomplishment, knowing that I had created something truly special.

As I accepted my prize and posed for photos with a beaming smile, I couldn't help but think back to that hot summer day when Mrs. Jenkins had handed me that piece of paper. It was a small gesture, but it had set me on a path of culinary discovery and success.

To this day, I still make my prize-winning marinade for beef, sharing it with friends and family who never fail to be impressed by its deliciousness. It may have started as a simple recipe on a piece of parchment paper, but it has become a beloved staple in my kitchen and a testament to the power of good food and good company.