1 stephen ceideburg
MARINADE
1 cup red wine vinegar
1/4 cup water
2 tsp ground cumin
3 garlic cloves, minced
2 tsp achiote paste
1 tsp crushed red pepper
1 salt and black pepper, to taste
1/4 cup olive oil
SAUCE
1 dried pasilla chile
1 cup boiling water
2 tbsp achiote paste
1 tbsp olive oil
3/4 cup of the marinade
Directions
Marinade: Combine marinade ingredients.
Makes enough for 2 pounds of beef.
To use: Toss paper-thin slices (1 inch by 3 to 4 inches) of beef
sirloin with the marinade in a nonmetallic bowl. Refrigerate 6 to 8
hours or overnight. Drain meat, reserving 3/4 cup of the marinade.
Thread meat on bamboo skewers.
Sauce: Remove and discard seeds from pasilla chile. Coarsely chop
chile and cover with boiling water. Soak for 20 to 30 minutes. Drain,
and put in a food processor with achiote paste and olive oil. Puree.
Add the 3/4 cup marinade and blend until smooth.
To use: Brush on skewers of meat. Broil or grill until meat is done,
about 5 minutes, basting with marinade several times. Brush again
before serving.
Adapted from Time-Life's "Cooking of Latin America."
From an article by Heidi Haughy Cusik, The San Francisco Chronicle,
7/1/92.
Posted by Stephen Ceideburg
Servings: 2 servings
Achiote Marinade & Barbecue Sauce For Beef Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Sauce
The History of Recipes
We can read the history of written recipes back into distant history, in fact as far as the Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these early cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, we have a couple of books from the fourteenth century : one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they are unconnected to the curry that is served today, but rather descriptions of the types of food on the menues of the rich people of that period. For the next few years, the wealthy families of Europe strove to lay on the best banquets, and consequentially the best cooks and their collection of recipes were highly sought after. Even so, it was during the nineteenth century that formal cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and writing down recipes to help cooks of their time. By the advent of the twentieth century, recipe books were starting to become popular due to better eduction, people having increased free time and being a little richer. The introduction of the TV brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Achiote Marinade & Barbecue Sauce For Beef recipe.
