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BTD Forums  /  Cook Right 4 Your Type  /  Beef marinade ideas?
Posted by: ruthiegirl, Thursday, August 4, 2011, 9:50pm
I  bought some chunks of stew beef today to cook for tomorrow night. Normally, I marinate beef in red wine, but I don't have any in the house right now (or, more accurately, I have a small amount that I want to save for drinking.) In the house I have grape juice, fresh lemons and limes, apple cider vinegar, and a pretty full spice cabinet.

What else would be good for a beef marinade? I'd like to marinade it tonight.

My daughters are on the O secretor diet, I'm on a SWAMI that morphs O nonnie with Gatherer. I can't have tomatoes or soy, and I shouldn't have vinegar (though I'm not so strict about that one).
Posted by: JJR, Thursday, August 4, 2011, 10:17pm; Reply: 1
I'm feeling blackberries and sage for some reason.  Or maybe lemon and rosemary and thyme.  I've done strawberries with ostrich once and it was very good.  Not a bunch, just a little cut up and mixed in.
Posted by: gulfcoastguy, Thursday, August 4, 2011, 11:47pm; Reply: 2
Well if you went the southwest or the indian routes you could use lime. The spices would be according to which route you chose.
On the otherhand one of my uncles allways puts apples in beef stew so maybe the applecider reinforced with apples, carrots ect. You can allway eat any evidence.
Posted by: ruthiegirl, Friday, August 5, 2011, 12:17am; Reply: 3
OK, I can't have apples or strawberries or blackberries either, nor do I have any blackberries in the house anyway.

Hmmm. I'm feeling rather tired, and I may end up doing some kind of marinade in the morning rather than tonight. I'm not cooking it until tomorrow afternoon (to serve for dinner) anyway.
Posted by: Jane, Friday, August 5, 2011, 2:29pm; Reply: 4
Just a little olive oil and apple cider (or other) vinegar, whatever spices you like, garlic....
Posted by: ruthiegirl, Friday, August 5, 2011, 4:44pm; Reply: 5
OK, I ended up combining grape juice, water, apple cider vinegar, and a little ume plum vinegar. I was going to put onion powder and garlic powder in the marinade,  but in the end I decided to sprinkle them right on the meat before adding the marinade.

Now the meat is soaking in the fridge in the marinade, right in the baking pan. I'll put the whole thing in the oven later (probalbly turning over the pieces of meat first, so the most-marinated parts at the bottom will go on top, and the less-marinaded tops will soak in the liquid while it cooks.)
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