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Old 09-18-2006, 05:53 PM   #1
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Shoulder steak marinade

Hi everybody. I was hoping somebody had a good recipe for a marinade for shoulder steak that does NOT call for brown sugar. (I dont like sweet tasting meat.) Thanx in advance.

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Old 09-18-2006, 05:56 PM   #2
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I don't usually measure a bunch, but I toss in some red wine, a bunch of minced garlic, some oil and depending on what other flavors I want, either some herbs (thyme maybe) or some soy sauce.

Do you need more specific measurements? I'd need to know how much steak you were marinating.
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Old 09-18-2006, 06:00 PM   #3
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Soy sauce, ginger, garlic, white wine and peanut oil.
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Old 09-18-2006, 06:02 PM   #4
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Ooooooooooo...ginger...yep, thats a good one!
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Old 09-18-2006, 06:10 PM   #5
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Alix and Andy M.--just curious, why did you each choose the type wine (red/white) you did? Just preference, or some more in depth reason?
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Old 09-18-2006, 06:12 PM   #6
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Soy sauce, garlic, minced ginger, worcestershire sauce, a tad of sugar, coarse black pepper, olive oil.
Marinate it. Put coarse black pepper on the surface and hit it with a meat mallet a bit to "embed" it.
Grill medium rare. Slice very thin and on the bias.
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Old 09-18-2006, 06:13 PM   #7
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Yum, both sound good. Thanks. It's 2 steaks about 6 oz each.
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Old 09-18-2006, 06:20 PM   #8
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Quote:
Originally Posted by bullseye
Alix and Andy M.--just curious, why did you each choose the type wine (red/white) you did? Just preference, or some more in depth reason?

I usually use dry sherry in Asian marinades but most people don't have that around. White wine would work better with Asian flavors than red.
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Old 09-18-2006, 06:29 PM   #9
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Quote:
Originally Posted by bullseye
Alix and Andy M.--just curious, why did you each choose the type wine (red/white) you did? Just preference, or some more in depth reason?
I prefer the flavour of red wine in a beef marinade. I feel it has more character. Just my opinion though.
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Old 11-17-2006, 07:17 PM   #10
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whats the best way to tenderise porterhouse steaks
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