2 1/2 lb cross rib/bottom round/ rump roast
1 1/2 tbsp japanese miso
3 tbsp mirin/rice wine or dry sherry
3 tbsp japanese style soy sauce
1 tbsp distilled white vinegar
1 tbsp sugar
2 tsp sesame oil
SAUCE
2 tbsp sake
3 tbsp mirin/rice wine or dry sherry
3 tbsp japanese style soy sauce
2 tbsp sugar
2 tsp grated fresh ginger.
Directions
Slice roast across grain into 1/4 inch thick slices. Combine miso,
mirin, soy sauce, vinegar, sugar and sesame oil. Place beef in self
sealing plastic bag; add marinade, turn bag, and massage to coat.
Refrigerate 4 hours. Remove meat from marinade; wipe off excess.
Grill over hot coals 1 to 1 1/2 minutes on each side or until seared.
Serve hot with ginger-teriyaki sauce, over noodles or rice.
SAUCE: Place all ingredients into a saucepan and bring to a boil.
Lower heat and simmer into a light syrupy consistency.
Servings: 6 servings
Miso Barbecue Beef W/Ginger Teriyaki Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Japanese; Meat
The History of Recipes
We can follow the history of meal recipes far back into the distant past, in truth as far back into history as early Egypt, and possibly even further. Interesting though that is, in the main part, these early recipes were just primitive hieroglyphic or cunieform recipes for food preparation.
Later, we find a couple of interesting cookery books which appeared in the 1300s ; a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian curry that is familiar to us all today, but instead accounts of the types of food on the menus of the rich people of the period. By the time we get to the 20th century, cookbooks were increasing in popularity mostly as a result of higher levels of literacy, more spare time and disposable income. |
We hope you enjoy this Miso Barbecue Beef W_Ginger Teriyaki recipe.
