Most people cook meat week in, week out. Pork, lamb, beef, chicken – we all cook them. However, it can get fairly tricky not to fall into the routine of making your meat the exact same way every single time. A great idea to keep a nice amount of variety in the meat department is to use marinades and rubs.
These are so easy to make and give you an almost unlimited number of ways to flavor your meat. So much better than the plain old grilled chop! Marinades are a fantastic way of flavoring a piece of meat, taking it in a whole new direction. They’re also great tenderizers, helping to break down any tough sinews.
Here I have just given one example, a two-in-one kind, because it also makes a great sauce. But when it comes to marinades and rubs, feel free to experiment depending on what herbs, oils and ingredients you have available. Marinate your meat for anything between 1 and 8 hours – the longer the better.
U need (serves 3-4)
500 grams of good quality beef (or other meat), in slices of about 1.5 cm thick
500 ml of natural yoghurt
2 good handfuls of fresh mint, chopped
the juice of 2 limes
1 tablespoon of coriander seeds, crushed
salt and freshly ground black pepper
2 tablespoons of olive oil
How to make it
Clean the meat and season with some salt and pepper.
Mix the rest of the ingredients well.
Smear about half of the marinate over the meat and leave it to marinate in the fridge for a few hours. Use the other half as a sauce to serve on the side.
Bake, grill, fry or roast the meat until perfectly cooked and leave to “rest” for about 5 minutes before serving.
I grilled the beef and served it with some potatoes and a salad on the side.
Enjoy!
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