Thursday, December 25, 2008

Vinegar marinated beef

This is a non traditional way of marinating meat. It is a combination of very unusual flavors, it goes very well with rice and the sauce made with mushrooms, creme fraiche and moutard.

- Red wine vinegar
- Balsamic vinegar
- Salt (recommended to use rocky salt, not normal extra fine salt)
- Pepper
- Herbes de Provence
- Salvia
- Garlic
- Olive oil
- Oven tray (not a flat one, the one you'd use to make lasagna)

On the oven tray place a layer of salt, not completely covered but around 40-50% of the surface, on top of that add slices of garlic.
Cover one side of the beef with the Herbes de Provence and the Salvia. Place the beef on top of the garlic and the salt on the tray.
Once done that, carefully create a mixture of 50% of red wine vinegar and 50% balsamic vinegar. I recommend to add both to the tray, it has to be enough to almost cover the beef but not to completely cover it. Add some olive oil on top.
Let it marinate for about 1 hour or two. Once it's ready, place the tray in the oven (preheated to 180 C) and let it there for about 45 minutes to one hour.
Once done you'll have a beef that has a different flavor on each side! Enjoy!

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