allspice, aromatic herbs, Asian cuisine, Bakra Eid, bay leaf, beef loaf, black pepper, Caribbean jerk marinade, cinnamon, fillets, garlic, ginger, Greek marinade, Hunter beef, juicy, lamb, lemon juice, marinating, meat-loving, nutmeg, Olive Oil, oregano, preserve, ribs, roasted, Shanks, Soy Sauce, sugar, tangy, tenderise, teriyaki, thyme, vinegar, Worcestershire sauce
Bakra Eid is around the corner and many of us are already thinking about what we can do with the meat that is destined to line our freezers for months to come. Shanks, ribs, and fillets… the choice of juicy cuts is endless.
Our meat-loving palate demands striking flavours, so it’s not surprising that we often enjoy marinating our meats in blends of exotic infusions that are both international and sensational. A good marinade adds taste and texture to the meat, while preserving its juices.
Inspired by Asian cuisine, the teriyaki marinade offers a titillating burst of flavours. The mixture of soy sauce, vinegar and Worcestershire sauce helps tenderise the meat, while giving it a tangy punch. Fresh, grated ginger and sugar add a hint of sweetness, whilst the onion and garlic powders help seal in the juices. The longer the meat lazes in the marinade, the more succulent it becomes upon cooking. Continue reading