Thursday, May 14, 2009

Try This Lemongrass Marinade for Beef

Tried this a new Vietnamese marinade using brisket for a friend's BBQ. As with everything to be served at a social gather, a sample portion needed to be cooked first to how the meat turned out with the marinade. Here's the sample portion.These were pan fried just two minutes on each side and the beef slices were done. I liked the way the sugar in the marinade caused some caramelizing to lightly brown some of the edges.It turned out really flavorful and the beef was a hit at the BBQ. The bunch preferred their beef well done, which also worked.

Marinade recipe
2 stalks fresh lemongrass, outer leaves discarded and root end trimmed
6 garlic cloves, minced
2 tablespoons fish sauce
1 tablespoon soy sauce
4 teaspoons sugar
2 tablespoons vegetable oil
1/2 teaspoon Asian sesame oil

Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In a food processor or blender finely grind together sliced lemongrass and garlic. Add remaining marinade ingredients and blend well.

In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air. Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight.

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