Ingredients
MARINADE
4 tsp cumin
2 tsp chili powder
1/8 tsp cinnamon
1/4 cup olive oil
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
2 tbsp molasses
2 tbsp chopped fresh oregano
1 or
1 tsp dried oregano
1 tbsp minced garlic
1 1/2 lb beef flank or top round --
1 steak or pork tender
1 curly endive -- radishes or
1 other greens -- for garnish
Directions
Marinade: Combine cumin, chili powder and cinnamon in small saucepan.
Cook over high heat until fragrant, 40 seconds. Whisk in oil, lime
juice, vinegar, molasses, oregano and garlic. Pour marinade over meat
in shallow dish, turning to coat. Cover and refrigerate 4 hours or
overnight. Remove meat from refrigerator 30 minutes before grilling.
Prepare grill. Remove meat from marinade. Grill beef over medium
coals, basting occasionally, 7 to 8 minutes per side for medium-rare,
pork 12 to 15 minutes, until meat thermometer inserted in thickest
part reaches 160 degrees. Let stand 5 minutes. Slice thin across the
grain. Serve with a black bean salsa.
Per serving without salsa: 245 calories, 15 g fat, 57 mg chol, 73 mg
sodium. Source: Ladies' Home Journal Magazine/July, 1993 DOTTIE, in
Irvine, CA
8-31-94 Cooking the spices, even for a few seconds, helps
reduce their rawness. Your guests will never guess the ingredients in
the marinade---it tastes sweeter than you might expect.
Servings: 1 servings
Chili Barbecued Beef Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Chili; Meat
The History of Recipes
Food historians have tracked the existence of recipes way back into ancient history, certainly as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that is, these, old records were just very basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to food historians are some stone 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 anyone who tried it feel exhilarated and blissful. As our culinary historical trip moves to more modern times we have a couple of recipe books which appeared in the fourteenth century - a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these books are not about the indian food that appears on menues today, but rather descriptions of the types of meals served to the upper classes of the time. In the 15th century, knights returning from the crusades brought us a variety of foods and herbs from middle-east cuisine, including coriander, parsley, and rosemary. The introduction of these new culinary ideas created an increase in recipe manuscripts, some of which are now in private collections. Over the next few centuries, the wealthy families of Europe competed to serve up the most exotic meals, and because of this the best cooks and their recipes could command a high salary. However, it wasn`t until the nineteenth century that fine cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, trying out, and recording recipes to help cooks of their time. By the arrival of the twentieth century, recipe books were highly popular mostly as a result of higher levels of literacy, more leisure time and having more money to spend. The introduction of television brought us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chili Barbecued Beef recipe.
