Post by OTCB - Hayes on Jul 9, 2015 8:29:55 GMT 9.5
This marinade goes best with beef (2-3 inch thick well marbled scotch fillet or rib-eye with bone) or chicken leg fillets.
Ingredients (serves 6-8 steaks)
• 100ml red wine
• 2 tbsp honey or maple syrup
• 1 tbsp of Chinese rice wine or mirin/sake
• 60g sugar
• 200ml shoyu/light soy sauce
• 1 tsp miso
• 1 tsp of olive oil
• 50ml apple juice with pulp (grated)
• 50ml onion juice with pulp (grated)
• 2 tbsp garlic (grated)
• 1 tbsp ginger (grated)
• 2 tbsp sesame oil
• 2 tbsp ground sesame seeds (use mortar and pestle)
• 1 small red chili (optional)
Method
• Pour red wine in a saucepan, bring to the boil. Once it boils turn down the heat and simmer for an additional minute.
• Add shoyu, honey, sugar and rice wine then remove from heat. Add miso, mix well and leave it to cool for 30 minutes.
• Once cooled down, add apple, garlic, ginger and onion and oil in to marinade.
• Add sesame oil and ground sesame seeds and chili (optional).
• Cover and ideally rest overnight in fridge.
• Separate marinade into 2 bowls (one for marinading meat and one for dipping before serving)
• Pre-heat the BBQ to 200 degrees
• Dip your steak into the marinade and place over the grill of BBQ
• Cook the steak by whatever method you prefer - my preference is flipping every 15-20 seconds until internal temp is 55-58 degrees. This process usually takes 15 minutes at 180-200 degrees. Rest the meat for 5 minutes on a plate.
When ready to serve, slice up and lightly pour the additional marinade over the meat (optional).
Ingredients (serves 6-8 steaks)
• 100ml red wine
• 2 tbsp honey or maple syrup
• 1 tbsp of Chinese rice wine or mirin/sake
• 60g sugar
• 200ml shoyu/light soy sauce
• 1 tsp miso
• 1 tsp of olive oil
• 50ml apple juice with pulp (grated)
• 50ml onion juice with pulp (grated)
• 2 tbsp garlic (grated)
• 1 tbsp ginger (grated)
• 2 tbsp sesame oil
• 2 tbsp ground sesame seeds (use mortar and pestle)
• 1 small red chili (optional)
Method
• Pour red wine in a saucepan, bring to the boil. Once it boils turn down the heat and simmer for an additional minute.
• Add shoyu, honey, sugar and rice wine then remove from heat. Add miso, mix well and leave it to cool for 30 minutes.
• Once cooled down, add apple, garlic, ginger and onion and oil in to marinade.
• Add sesame oil and ground sesame seeds and chili (optional).
• Cover and ideally rest overnight in fridge.
• Separate marinade into 2 bowls (one for marinading meat and one for dipping before serving)
• Pre-heat the BBQ to 200 degrees
• Dip your steak into the marinade and place over the grill of BBQ
• Cook the steak by whatever method you prefer - my preference is flipping every 15-20 seconds until internal temp is 55-58 degrees. This process usually takes 15 minutes at 180-200 degrees. Rest the meat for 5 minutes on a plate.
When ready to serve, slice up and lightly pour the additional marinade over the meat (optional).