Author Jean Morrison
Marinade For Meat
I use this marinade for steak, for lamb chops and for chicken.
We bought a big new barbeque a couple of weeks ago so BBQs are a common occurrence now we have this "state of the art" cooking implement. Mind you, I don't go anywhere near the new BBQ in case my husband sees fit to give me lessons on its usage.
My husband is not a kitchen person in any shape or form so I always have a bit of a chuckle to myself when he's out there with his Homer Simpson apron and his giant tongs. I shouldn't mock him because he does do a great job and he always helps with the dishes afterwards.
Cooking time: n/a
Quantity: Enough for 6 - 8 meat portions
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1 tablespoon brown sugar
1/4 cup cooking wine
1/4 cup oil
2 tablespoons soy sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon prepared Dijon mustard
1/2 to 1 teaspoon chopped garlic
Mix all the ingredients together well, ensuring the mustard is dispersed well into the other liquid ingredients. Place meat into the marinade and store in the refrigerator for 4 - 6 hours.
This amount of marinade would suit 6 - 8 portions of steak.
Garlic is a "wonder" food. It has anti-viral, anti-bacterial, anti-fungal and anti-cancer properties. It has been found to lower blood cholesterol, to boost the immune system, to lift one's mood and to create a calming effect. It is thought to have originated in central Asia. Garlic can exaggerate the effects of drugs used to combat high blood pressure so be careful. If your breath smells strongly of garlic try chewing on parsley.
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