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
Recipes as a concept can be traced way back into antiquity, at least as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, these, ancient cook books were just very basic hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to historians is a collection of stone tablets in ancient Sumerian which describe the making 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. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of scripts describing recipes cooked by the Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, entrees and afters, something we still use today. Additionally, he recounts how the ancient Romans used a wide range of spices and herbs, including a few that are still present in modern kitchens for example thyme, rue and dill. Later, in the fifteenth century, people returning from the crusades brought back many spices and herbs from the East, including rosemary and coriander. The introduction of these new tastes prompted a surge in manuscripts on food, most of which are now in private collections. During the following few hundred years, the powerful and rich houses competed with each other to lay on the most exotic banquets, and as a result the best cooks and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to assembling, testing, and recording the recipes of their peers. The arrival of television gave us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to search through thousands of recipes just like those on this site. |
We hope you enjoy this Chili Barbecued Beef recipe.
