BEST EVER BEEF MARINADE
This is the best beef marinade I have ever used. Everyone wants the recipe. My daughter always requests this.
Provided by Shelli Brawner Schlafhauser
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.
Nutrition Facts : Calories 274.6 calories, Carbohydrate 6.5 g, Fat 27.5 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3.6 g, Sodium 1623.9 mg, Sugar 1.6 g
ORANGE-GLAZED MEATBALLS
I love the sweet orange marmalade paired with the zip of a jalapeno in this sweet-sour glaze. -Bonnie Stallings, Martinsburg, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 meatballs.
Number Of Ingredients 5
Steps:
- Prepare meatballs according to package directions. , In a small saucepan, heat the marmalade, orange juice, half of the green onions and the jalapeno., Place meatballs in a serving dish; pour glaze over the top and gently stir to coat. Garnish with remaining green onions.
Nutrition Facts : Calories 125 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 208mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
BEEF CROSTINI WITH CARAMELIZED ONION MARMALADE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Preheat a grill to medium-high heat.
- Brush the slices of focaccia with the olive oil. Place on a sheet pan and grill until crispy, about 5 minutes. Set aside.
- In a medium saucepan, combine the onions, wine, vinegar, brown sugar, and honey. Stir constantly over medium heat until the sugar is dissolved, about 5 minutes. Reduce heat to low and simmer for 30 minutes, until the sauce is the consistency of marmalade.
- Grill the beef tenderloin, turning to mark all sides, until medium rare, about 10 to 15 minutes total. Let rest for 10 minutes, then thinly slice the meat. Place a slice of beef on each rosemary focaccia crostini and top each with a teaspoon of onion marmalade.
ORANGE BEEF
This Chinese orange beef recipe is full of complex flavor, from dried orange peels to a hint of heat from dried chili peppers.
Provided by Bill
Categories Beef
Time 1h40m
Number Of Ingredients 27
Steps:
- First, prepare the beef: Slice the beef against the grain into 2- to 3-inch (5-7cm) pieces, between ⅛- to ¼-inch (about 0.5cm) thick. Add the beef to a medium bowl, along with the water, cornstarch, orange juice, oil, oyster sauce, baking soda, and five spice powder, if using. Marinate for 1 hour.
- Second, mix the sauce: In a medium bowl, add the warm water and sugar. Stir until the sugar is dissolved. Then add the orange marmalade, orange juice, light soy sauce, Shaoxing wine, sesame oil, and white pepper. Stir to combine, and set aside.
Nutrition Facts : Calories 306 kcal, Carbohydrate 24 g, Protein 21 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 51 mg, Sodium 1221 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 11 g, ServingSize 1 serving
BEEF MARMALADE
Steps:
- Part 1. Put meat in a big heavy-bottomed pot . Add wine, 3 cups of port, the stock, peppercorns, fresh thyme and garlic. Stir. Bring to rapid boil over medium-high heat. Reduce heat and simmer uncovered, about 3 hours, stirring occasionally. After 3 hours, your pot should look kind of gross and sludge-y. The meat will be purple. Pull the meat out of the pot and set aside to cool. The broth should be thin and a deep mahogany color. Set it aside. When the meat is cool enough to handle, pull it off the bones. Discard the fat, bone, and gristle. Chop the meat into small pieces. Place in a bowl. Cover it and refrigerate. Part 2. Strain the braising liquid and discard the solids. Put the liquid in a large saucepan on the stove over high heat. Bring it to a boil, reduce the heat and simmer for 1 1/2 to 2 hours, or until it's reduced to about 3 cups. Put 3 tablespoons of butter and 3 tablespoons of flour in a small bowl. Mash them together into a paste. Whisk the butter/flour mixture into the reduced braising liquid over medium-high heat until it melts completely. Cook like this for 2-3 minutes, until the sauce has thickened. Remove the pan from the heat and set it aside. Part 3. Dice the carrots and shallots. Melt the remaining 5 tablespoons of butter in a large saucepan over medium heart. Toss in the carrots and shallots. Stir to coat in butter. Saute over medium heat for about 15 minutes, until the veggies are starting to get soft and translucent. Toss in the kosher salt, 1 1/2 teaspoons black pepper, and the white and brown sugars. Pour in the remaining 3 cups of port and all the red wine vinegar. Stir to combine. Cook over medium-high heat, stirring frequently, until the liquid has completely evaporated. This will take about 45 minutes. Part 4. Toss the meat into the pan with the veggies. Add the thickened braising liquid to the pan. Mix everything together.
CORNED BEEF AND CARROTS WITH MARMALADE-WHISKEY GLAZE
St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. The perfect go-with? Wedges of cooked, buttered cabbage, of course.
Provided by Bon Appétit Test Kitchen
Categories Beef Citrus Mustard Vegetable Roast Low Fat St. Patrick's Day Whiskey Family Reunion Party Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
- Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.
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