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How To make Chili Barbecued Beef
***MARINADE*** 4 teaspoons cumin
2 teaspoons chili powder
1/8 teaspoon cinnamon
1/4 cup olive oil
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
2 tablespoons molasses
2 tablespoons chopped fresh oregano
or 1 teaspoon dried
1 tablespoon minced garlic
****** 1 1/2 pounds beef flank steak :
or top round steak
or pork tenderloins curly endive :
radishes or other -- greens, for garnish
1. Make marinade: Combine cumin, chili powder and cinnamon in small saucepan. Cook over medium-high heat until fragrant, 40 seconds. Whisk in oil, lime jui ce, vinegar, molasses, oregano and garlic.
2. Pour marinade over meat in shallow dish, turning to coat. Cover and refrig erate 4 hours or overnight.
3. Remove meat from refrigerator 30 minutes before grilling. Heat grill. Rem ove meat from marinade. Grill beef over medium heat, basting occasionally, 7 t o 8 minutes per side for medium-rare, pork 12 to 15 minutes, until meat thermom eter inserted in thickest part reaches 160?F. Let stand 5 minutes. Slice thin across the grain. Makes 6 servings.
Toasting the spices, even for a few seconds, brings out their fullest flavor. Your guests will never guess the ingredients in the marinade--it tastes sweeter than you might expect. This recipe is also terrific with pork tenderloin.
Prep time: 10 minutes plus marinating Grilling time: 14 to 16 minutes for beef, 24 to 30 minutes for pork Degree of difficulty: easy Low-calorie
MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98
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you'll need following ingredients to make it
Beef Tenderlion (undercut) 500g
3/4 tsp salt
1/2 tsp red chilli powder
1 tsp kashmiri lal mirch
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp black pepper powder
1/4 tsp garam masala powder
1/4 tsp turmeric
1/2 tsp chopped green chilli
1/4 tsp crushed red chilli
1 tsp ginger garlic paste
1 tsp raw papaya paste
oil 1 tsp
1/2 tsp tikka masala
1/2 tsp kachri powder
1/4 tsp ajwain (carom)
coal 1 kg
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angethi
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My Crispy Beef Stir Fry That Actually Stays Crispy
Ingredients -
Beef Marinade -
300g (10.5oz) - Rump or Scotch Fillet Steak, Thinly Sliced
1 Tbsp (20ml) - Low Sodium Soy Sauce
Ground White Pepper To Taste
3/4 tsp (3.5g) - Bi-Carb Soda (Bicarbonate of Soda)
1 Cup (100g) - Corn Flour, To Coat
Sweet Chilli Sauce -
2 Tbsp (40ml) - Low Sodium Soy Sauce
1/4 Cup (90g) - Sweet Chilli Sauce
1 1/2 Tbsp (30g) - Tomato Ketchup
1 Tbsp (20ml) - Rice Wine Vinegar
2 tsp (10ml) - Sesame Oil
2 - Garlic Cloves, Minced
Ground White Pepper To Taste
Vegetables -
1 Tbsp (20ml) - Peanut Oil
1 - Brown (Yellow) Onion, Thinly Sliced
1 - Red Bell Pepper (Capsicum), Thinly Sliced
3 - Large Spring Onions (Scallions), Thinly Sliced, Green Stem Used For Garnish
1 Tbsp (10g) - Sesame Seeds, Toasted
Method -
Place a pan over medium-high heat. Add the sesame seeds and toast for 1 1/2 -2 minutes or until lightly golden. Remove and place in a bowl.
Add the thinly sliced steak, soy sauce, pepper to taste, and bi-carb soda in a bowl. Mix well and set aside for 20 minutes.
In a separate bowl for the sauce, add the soy sauce, sweet chilli sauce, tomato sauce, rice wine vinegar, garlic and ground white pepper to taste. Mix well and set aside.
Pour the sunflower oil into a large pan, pot or wok and heat over high to 190.c - 375.f
Add the corn flour to a mixing bowl, and coat the beef all over in batches. Shake off any ex cess flour and fry in the hot oil for 2 -3 minutes or until crispy and golden. Remove, drain and repeat with the remaining batch.
Place a pan, pot or wok over high heat, add a splash of the frying oil, add in the brown (yellow) onion and bell pepper (capsicum), and stir fry for 3 minutes or until golden softened. Add in the root ends of the spring onion (scallion) and fry for a further 1 minute. Add the sauce mixture and crispy beef and toss until coated all over. Remove from stovetop.
Serve with rice, noodles or on its own. Garnish with the green stem spring onion (scallion), toasted sesame seeds and chilli. Dig in.
#shorts #stirfry #beefstirfry
Pulled Beef with brisket and ox cheek
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Pulled beef
Brisket 800g
ox cheek 400g
1 onion
400ml beer
100ml bbq sauce
the spices 1/2 tsp of-celery salt-paprika-cayenne-cajun-onion and garlic powder-marjoram-white pepper-msg-
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Mouthwatering spicy beef, dry-fried • Sichuan Recipe • Taste Show
Beef stir fry that tastes like nothing else. Recipe:
#beefstirfry #stirfrybeef #chinesebeef
The spicy dry-fried beef is a perfect example of the dry-frying technique unique to Sichuan cuisine. The shredded beef is un-marinated, quickly stir fried in a wok to drive off the moisture and intensify the beef flavor. The shredded beef will be stir fried twice with aromatic spices to absorb more flavor. The end result is spicy and aromatic beef with crispy and chewy bites.
The key to this dish is to control the temperature when dry frying the beef, otherwise the shredded beef can be easily overcooked.
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Slow cooked beef brisket
Mmmm… Beefy brisket is transformed into tender morsels of goodness. Rub the beef with a combination of chilli powder, cumin, brown sugar, cayenne and garlic then slow-cook it in a homemade sweet and savoury sauce. After ten hours of gentle cooking, the meat can be sliced or shredded, tossed with the sauce, and stuffed into a sandwich with leafy greens. We’ve given an option to speed up the cook time for those with busy lifestyles. Cook in an Instant Pot for 2–2.5 hours. Find the full recipe at :