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Thread: Marinade
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18-10-2013, 10:52 #11
- Join Date
- Jul 2011
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- 538
Re: Marinade
I have a very similar recipe to LoodDruppel. It works very well and the only change I do is to vacuum seal the bag to really have the marinade soak into the meat. The Worchester sauce and the vinegar combined is fantastic. Remember to put all the marinade in a pot and reduce it afterwards, adding a lump of butter in at the last minute for a fantastic sauce once the meat is cooked.
My other favourite recipe for Springbok boud is to debone the boud and then soak it in a bottle of Knorr Greek Salad dressing which really consist of vinegar, water and spices. I leave the boud in the liquid for about 5 days and then cook it in what ever way is preferred.
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18-10-2013, 11:44 #12
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- Jun 2011
- Location
- Centurion
- Age
- 39
- Posts
- 771
Re: Marinade
Juice of 1 large lemon
1/4 cup olive oil
1 teaspoon thyme
1 teaspoon origanum
2 teaspoon mustard powder
1/2 medium onion grated
2 teaspoons crushed garlic
1 teaspoon cayenne pepper(optional)
1/4 cup juice (mango or grape works well)
2 teaspoons ground black pepper
2 teaspoons salt
Mix all ingredients in a bowl and let it sit for 30 minutes before you add the fillet. Use a bowl that will allow the whole fillet to be covered in the marinade. Leaving the meat overnight in the fridge is better but at least 2 hours is acceptable. Let the meat reach room temperature before you put it on the braai. Braai until medium rare and let the meat rest for 5 to 10 minutes before you cut it.
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18-10-2013, 16:02 #13
- Join Date
- Apr 2013
- Location
- Kzn
- Posts
- 3,147
Re: Marinade
A rub of your choosing followed by generous amounts of either Jimmy's bbq sauce or wellingtons bbq sauce.
For my meat dry rub I enjoy Ina Paarmans meat spice, Ina Paarmans garlic and herb mixed with coarse salt and a tad of brown onion seasoning.
For a wet rub I use the same but I include some Worchester sauce and balsamic vinegar.
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20-10-2013, 06:22 #14
- Join Date
- Apr 2009
- Location
- Limpopo
- Posts
- 1,051
Re: Marinade
Zip lock bag, olive oil, green pepper corns lightly crushed, fillet and 2 days in the fringe. Very tasty and you do not loose the meats flavour with to much sauces.
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20-10-2013, 09:01 #15
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- Aug 2011
- Location
- Virtutopia
- Age
- 41
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- 9,390
You just ruin the meat's taste and texture :) Sorry marc, this isn't aimed at you, just an observation. My in-laws always marinade there steaks with oil, worcestershire sauce, onion and spices. IMHO the oil causes the meat to fry more than braai. I can definitely taste a difference in both taste and texture when meat was in oil and I don't enjoy it.
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20-10-2013, 09:17 #16
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- Aug 2010
- Location
- Port Elizabeth
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- 56
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- 11,588
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20-10-2013, 09:24 #17
- Join Date
- Aug 2010
- Location
- Port Elizabeth
- Age
- 56
- Posts
- 11,588
Re: Marinade
Stir coals - drink beer, do not let beer stand for more than 30seconds. Meat on coals salt pepper, one of Greek salad dressings to keep moist. More beer. Cook fast - drink beer slowly. Start eating the Springbuck wors before cooked. Another beer more wors. Take meat off and realize I should not have eaten so much wors. Oh well got meat for week, look at wife eating rabbit food have another beer. Lifes good.
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20-10-2013, 09:53 #18
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- Aug 2011
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- Virtutopia
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- 41
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- 9,390
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20-10-2013, 12:48 #19
- Join Date
- Jul 2012
- Location
- Klerksdorp
- Age
- 39
- Posts
- 347
Re: Marinade
i do a plain and simple balsamic vinigar, steak and chops spice with some black pepper and salt to taste. leave in a plastic container in fridge for about2-3 hours before braai. makes the meat sooooooooo tender and it tastes fantastic
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20-10-2013, 12:58 #20
- Join Date
- Jun 2011
- Location
- Auckland, New Zealand
- Age
- 52
- Posts
- 1,381
Re: Marinade
My standard poison is oil, soy sauce, crushed garlic and loads of cracked pepper ...
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