xxblushesxx
Posts: 9318
Joined: 11/3/2005
From: Kentucky
Status: offline
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Anyone who REALLY wants to please their SO will follow this recipe:
This is taken word for word from: http://www.recipezaar.com/75737
(HoneyMaster LOVES it, and I do too!)
Who ever said that marinades are only for flavor and not tenderizing has never tried this recipe! this marinade produces the most fabulous tasting beef and pork and tenderizes like nothing you have ever had before! I developed this recipe almost 20 years ago and still use it to this day, this works fabulous on a London Broil, it makes the best kabobs and pork tenderloins!--- the longer the meat marinades the more tender and juicy it will be, so plan ahead the meat needs to stay in the fridge for a minimum of 8 hours to 24 hours (even better if left for 24 hours!) the amounts listed are enough for 2 pounds beef or pork so you might want to double or even triple the ingredients, if I am doubling or tripling I usually cut back on the soy sauce and still only use 2-3 tablespoons fresh garlic, you can add in 1 teaspoon dry mustard powder also, the powdered meat tenderizer is only optional you do not have to use it this works great even without it! IMPORTANT - PLEASE DON'T FORGET TO LEAVE YOUR MEAT OUT ON THE COUNTER AND BRING TO ALMOST ROOM TEMPERATURE BEFORE COOKING, THIS WILL RELAX THE MEAT FIBERS AND CREATE A JUICIER AND MORE TENDER STEAK OR CUT OF BEEF ----------------- DO NOT substitute the honey for anything else except for maple syrup, using honey will produce the best marinade!
2 pounds meat (change servings and units)
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Ingredients
Directions
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1In a large bowl combine all ingredients except the meat; mix/whisk until very well combined.
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2You may now transfer the marinade to a large resealable plastic bag if desired or leave in a large bowl.
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3Pierce the meat all over with a fork.
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4Add the meat to the marinade then turn to coat.
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5Refrigerate for at least 8 hours or overnight.
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6Remove meat and discard the marinade.
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7Leave the beef or the pork sit out on the counter and bring almost room temperature, this will relax the meat fibers and make for a more tender juicy steak or cut of beef or pork (this is a very important step!).
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8Grill or oven-broil to desired doneness.
_____________________________
~Christina
A nice girl with a disturbing hobby
My femdom findom blog: http://www.MistressAvarice.com
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