Make a Canadian Meal
- Recipe Directory
Broiled Beef Bavette Marinated in Canadian Beer**
| The marinade | |||
|---|---|---|---|
| Canadian stout beer | ½ cup | 125 ml | |
| Canadian pilsner beer | ½ cup | 125 ml | |
| Onion, finely chopped | 2/3cup | 100 g | 150 ml |
| Garlic, diced | 1 clove | ||
| Tamarind paste | 2 tablespoons | 40 g | 30 ml |
| Ginger, grated | 1 tablespoon | 20g | 15 ml |
| Soya sauce | 2 tablespoons | 30 ml | |
| Vegetable oil | 1 tablespoon | 15 ml | |
| Maple syrup | 2 tablespoons | 30 ml | |
| Cane sugar | 2 tablespoons | 30 g | |
| Salt and Cayenne pepper | to taste | ||
| Beef bavette | 1.25 lb. | 600 g |
In
a small saucepan, reduce the two beers by half. Before removing from
the heat, add half of the onions, garlic, tamarind, ginger, soya sauce,
and maple syrup. Return to boil for 3 to 4 minutes. Turn off heat and
add the vegetable oil and a pinch of Cayenne. Once cooled, place the
meat in the marinade and turn it frequently for 6 hours (less for finer
cuts).
Remove the meat from the marinade and dry on paper towel. Salt the meat. In a deep frying pan, sear meat in hot cooking oil. Turn once and cook to desired consistency. Once cooked, place meat on a warm plate and leave for 5 minutes. Remove fat from the frying pan. Add the other half of the onion and sweat. Sprinkle the onions with cane sugar and cook for 1 minute. Add the marinade to the frying pan and bring to boil with the onions and sugar, scraping the bottom of the pan with a wooden spoon.
Cut meat into strips and fan out on a plate. Cover with the marinade sauce.
Makes 4 servings