MOLASSES MARINADE FOR BEEF
This is a marinade with amazing flavor. I used it with bison steak, but any sort of beef roast or steak would work.
Provided by amy
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 18
Number Of Ingredients 8
Steps:
- Combine the molasses, brown sugar, ketchup, lemon juice, oregano, garlic powder, onion powder, and onion in a bowl; stir to combine. Pour marinade over meat and allow to sit in the refrigerator overnight before cooking.
Nutrition Facts : Calories 66.3 calories, Carbohydrate 17 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.4 g, Sodium 153.9 mg, Sugar 14.3 g
MOLASSES COFFEE MARINATED PORK CHOPS
Steps:
- Place all of the ingredients into a 1-gallon zip top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight.
- Preheat grill to medium-high.
- Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, 12 to 15 minutes. Remove the thyme stems after the glaze has reduced. Meanwhile, grill pork chops 3 to 4 minutes per side or until they reach an internal temperature of 145 degrees F. Allow the pork chops to rest 4 to 5 minutes before serving with the glaze.
MOLASSES MARINADE FOR BEEF
This is a marinade with amazing flavor. I used it with bison steak, but any sort of beef roast or steak would work.
Provided by amy
Categories Marinades
Time 15m
Yield 18
Number Of Ingredients 8
Steps:
- Combine the molasses, brown sugar, ketchup, lemon juice, oregano, garlic powder, onion powder, and onion in a bowl; stir to combine. Pour marinade over meat and allow to sit in the refrigerator overnight before cooking.n
Nutrition Facts : Calories 66.3 calories, Carbohydrate 17 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.4 g, Sodium 153.9 mg, Sugar 14.3 g
EASY BEEF MARINADES
Easy marinades for budget beef! I found this recipe in Woman's World magazine. I have not tried these marinades, but I'm posting them for safe keeping.
Provided by internetnut
Categories < 15 Mins
Time 15m
Yield 5-6 serving(s)
Number Of Ingredients 39
Steps:
- Start with the boneless beef then make a marinade.
- 1 1/2 pounds boneless beef.
- Ginger Orange:.
- Combine orange juice, soy sauce, oil, sugar, and ground ginger.
- Zesty Caesar:.
- Mix caesar style vinaigrette salad dressing, minced garlic, and pepper.
- Honey Dijon:.
- Blend honey, dijon mustard, and vinegar, oil, minced garlic, pepper, dried rosemary, and salt.
- Tex Mex Chili:.
- Combine italian salad dressing, lime juice, chili powder, and ground cumin.
- Whiskey Molasses:.
- Stir together molasses, bourbon whiskey, chopped scallions, olive oil,
- balsamic vinegar, soy sauce and minced garlic.
- Sherry Garlic:.
- Mix olive oil, sherry, red wine vinegar, minced garlic, salt, and pepper.
- Teriyaki Red Wine:.
- Combine red wine, teriyaki sauce, honey, spicy brown mustard and minced garlic.
Nutrition Facts : Calories 1002.7, Fat 61.9, SaturatedFat 10.9, Cholesterol 81.7, Sodium 2755, Carbohydrate 60.3, Fiber 2.8, Sugar 46.5, Protein 34.3
BARBECUED BEEF RIBS WITH MOLASSES-BOURBON SAUCE
Provided by John Malik
Categories Bourbon Beef Backyard BBQ Summer Tailgating Grill/Barbecue Molasses Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 23
Steps:
- For marinade and ribs:
- Combine all ingredients except ribs in heavy medium saucepan. Bring to boil. Cool marinade completely. Place ribs in large heavy-duty resealable plastic bag; add marinade. Seal bag; turn to coat ribs. Refrigerate overnight, turning bag occasionally.
- For sauce:
- Heat oil in heavy large saucepan over medium-high heat. Add onion and sauté until golden brown, about 6 minutes. Add vinegar and boil until mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat. Add ketchup, molasses, and 1/4 cup water, then bourbon; stir to blend. Bring sauce to simmer. Stir in salt and white pepper. Simmer 10 minutes to blend flavors. Stir in thyme leaves. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
- Place handful of torn newspaper in bottom of charcoal chimney. Top with 30 charcoal briquettes. Remove top grill rack from barbecue. Place chimney on bottom rack. Light newspaper; let charcoal burn until ash is gray, about 30 minutes.
- Open bottom barbecue vent. Turn out hot charcoal onto 1 side of bottom rack. Using metal spatula, move charcoal to cover approximately 1/3 of rack at 1 side. Fill foil loaf pan halfway with water; place opposite charcoal on bottom rack.
- Return top rack to barbecue. Arrange ribs on top rack above water in loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Insert stem of candy thermometer through top vent, with gauge outside and tip near ribs (thermometer should not touch meat or barbecue rack); leave thermometer in place during cooking. Use top and bottom vents to maintain temperature between 250°F and 300°F, opening vents wider to increase heat and closing to decrease heat. Leave other vents closed. Check temperature every 10 minutes.
- Cook ribs until meat is very tender when pierced with knife, turning ribs occasionally and basting often with sauce the last 10 minutes of cooking, about 3 hours total. Open barbecue only when necessary to turn or baste meat and close quickly to minimize loss of heat and smoke.
- After first 30 minutes of cooking, use technique described earlier to light additional 15 charcoal briquettes in charcoal chimney set atop nonflammable surface. If cooking temperature drops below 250°F, use oven mitts to lift off top rack with ribs and place on heatproof surface. Using tongs, add half of hot gray charcoal from chimney to bottom rack. Replace top rack on barbecue, placing ribs above water in loaf pan. Cover with lid.
- Transfer ribs to plates; brush with more sauce and serve, passing any remaining sauce separately.
BOURBON-MOLASSES MARINATED BEEF TENDERLOIN
Make and share this Bourbon-Molasses Marinated Beef Tenderloin recipe from Food.com.
Provided by Olha7397
Categories Steak
Time 16m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the marinade ingredients. Place the tenderloin medallions in a shallow non-reactive dish, and pour the marinade over the meat. Cover the meat, and refrigerate it for 2 to 4 hours, turning it once. Remove it from the refrigerator 20 to 30 minutes before cooking.
- Drain the medallions, and salt and pepper them. RESERVE 1/2 cup of the marinade.
- In a large cast-iron skillet, fry the bacon over medium heat until it is browned and crispy. Remove it with a slotted spoon, and drain it. Set aside the bacon, and reserve the drippings.
- Stir the oil into the drippings, raise the heat to medium high, and add the medallions. Cook them rare, about 3 minutes, turning once. Remove the steaks, pour the reserved marinade into the skillet, and raise the heat to high. Scrape up any browned bits from the bottom, and stir the marinade as it thickens into a glaze, which requires about 1 to 2 minutes. Working quickly, return the steaks to the skillet briefly to coat them with the glaze on both sides. Transfer the medallions to a decorative platter, sprinkle the bacon over, and serve immediately. Serves 4.
- Texas Home Cooking.
Nutrition Facts : Calories 489.6, Fat 25.9, SaturatedFat 9.4, Cholesterol 99.1, Sodium 182.5, Carbohydrate 20.1, Fiber 0.5, Sugar 13.7, Protein 23
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