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Friday, August 12, 2011

Brazilian Marinades & Sauces for Beef

These recipes are courtesy of Texas de Brazil.  If you can't go to a Brazilian Steakhouse, you can create a little of it at home!

Texas de Brazil Marinade
1 cup of red wine (merlot or cabernet)
1 ½ cup of olive oil
1 soup spoon of fresh minced garlic
1 soup spoon of white pepper
1 soup spoon of
1 soup spoon of fresh rosemary
Spring of fresh sage
1 chopped shallot
¼ cup of Dijon mustard
½ cup of fresh Italian parsley
2 soup spoons of salt

Place all the ingredients in a blender except the olive oil; blend for 1/2 minute until smooth.
Now, with motor running, slowly drizzle ½ cup of the olive oil (use moderately high blender speed). As mixture begins to thicken, continue adding the olive oil until all oil is used and the marinade is lightly creamy. Stop motor and scrape mixture down from sides of blender cup and place in a non-reactive bowl.
Can be used for any meat, but It is especially good for chicken, pork and lamb. Simply apply salt on the meat and cover it with enough marinade, leave it overnight in the refrigerator in a covered bowl. Remove the excess before grilling.

Chimichuri Marinade and Sauce
1 cup of olive oil
¼ cup of lemon juice
½ cup of chopped parsley
¼ cup of cilantro
2 soup spoons of fresh chopped garlic
1 soup spoon of dry oregano
1 soup spoon of red crushed pepper
Salt to taste

Using a large chef knife chop the parsley and cilantro, move to a bowl and add all other ingredients.
It can be used as a marinade for beef and chicken or as a sauce for the meat after grilled. The chimichuri be refrigerated for about 2 weeks.

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