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Posts Tagged ‘roasted meat’

Happy 4th to all of you that are celebrating! Did you fill up with all delicious grilled meats and enjoy the fireworks?

During the week of July 4th there is always a meat sale in every grocery store, so it’s a good time to stock up some of your favorite meat in the freezer. I used to buy pre-marinated tri tip at Costco that comes in vacuum sealed pack. Then my local Safeway store was having a BOGO deal on tri tip. I bought some and started making my own marinade. It’s actually quite easy to prepare– just mix all seasoning together and marinate the meat in a ziplock bag. Besides playing around seasoning ingredients for different flavors, you also have control on amount of salt in the marinade. Many times I find pre-marinated meat are too salty.

Beef Tri Tip Roast (serves 5-7 people)

Ingredients:
1 piece (about 4 lbs) beef tri tip

Marinade:
4-5 tbsp fresh lemon juice
6 tbsp honey
3 tbsp soy sauce
3 tbsp sweet mesquite seasoning– I used Kirkland brand from Costco
1 tbsp granulated garlic
1 tbsp ground cayenne pepper
1 tsp chicken powder– optional
1 tsp fresh ground black pepper
1/2 tsp ground cumin

Method:

  1. If your tri tip is untrimmed then trim off excess thick fat, but do keep a thin layer of fat as it will keep the meat moist during roasting and adds flavors to the meat.
  2. Mix well all marinade ingredients in a bowl. Place meat in a ziplock bag and pour marinade in the bag. Coat well and push out as much air as you seal the bag. Marinate overnight in the fridge.
  3. Remove meat from the fridge and let it sit in room temperature for a while (at least 30 minutes) before roasting. Preheat oven to 375F degree and position the rack in the middle of the oven. Place tri tip in a deep roasting e with fat side up, roast for 40-50 minutes.
  4. Remove the meat from the oven. Cover tri tip with foil and let it rest for 10-15 minutes. Slice and serve. Pour any dripping from the roasting pan (after spoon off the fat) and meat juice (from slicing the meat) over the sliced meat to add more flavors and moisture to the meat.

Regina’s Note:

  • Flavor: I used sweet mesquite seasoning so my tri tip has a sweet smoky and slightly tangy flavor. Feel free to play with your favorite seasoning. Because tri tip is a thick cut of meat, so marinade is a preferred method to get the seasoning penetrated to the meat. Dry rub seasoning only gives flavors to the surface of the tri tip but not the center of the meat.
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For readers who are not familiar with nam yee 南乳: Nam Yee is a fermented bean curd that is deep red in color. People usually use nam yee in marinating meat. It has a pungent smell during marinating, but the smell goes away after the meat is cooked. Nam yee flavor goes very well with meat especially pork. A good nam yee should not just taste salty– it should also bring a hint of sweetness at the end of the taste.

Nam Yee Roasted Spare Ribs 南乳烧排骨

Nam Yee Roasted Spare Ribs 南乳烧排骨

Nam Yee Roasted Spare Ribs 南乳烧排骨-- Drooling...!!

Nam Yee Roasted Spare Ribs 南乳烧排骨– Drooling…!!

Nam Yee Roasted Spare Ribs Recipe 南乳烧排骨

Ingredients:
3 lbs spare ribs– cross cut into 2-inch length
1 tsp salt

Marinade (mix together):
4 cloves garlic– minced
3 cubes of nam yee 南乳– mashed
2 tbsp nam yee liquid
1 tsp chicken bouillon powder
4 tsp sugar
1/4 tsp dark soy sauce
1/4 tsp chili powder

Nam Yee sauce:
3 tbsp maltose
3 tbsp honey
2 tbsp soy sauce
2 tsp hoisin sauce
1 cube nam yee– mashed
4 tbsp nam yee liquid (the liquid in which nam yee cubes are soaked in the jar)

Method:

  1. Clean spare ribs, season with salt.
  2. Mix together all marinade ingredients in a large bowl. Add spare ribs, mix and marinate at least 4 hours or preferably overnight.
  3. Preheat oven to 375°F. Roast ribs on a rack over shallow pan for 1 hour. In the meantime, make nam yee sauce: combine all nam yee sauce ingredients in a small sauce pan, stir constantly on medium heat until it turns bubbly, about 3-4 minutes. Set aside to cool. The sauce will thicken further when it cools.
  4. Remove ribs from oven. Pour nam yee sauce over the ribs, toss to coat well. Serve immediately.

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Chinese BBQ Pork 叉烧 #2

Chinese BBQ Pork 叉烧 #2

I used a different recipe for my home made Chinese BBQ sauce for this recipe. It’s a little on the sweet side…

Chinese BBQ Pork 叉烧 #2

Ingredients:
2-3 lbs pork butt 梅头肉
5 cloves garlic– finely chopped — see note below
1/2  tbsp salt

Marinade Sauce:
6 tbsp maltose
6 tbsp honey
6 tbsp hoisin sauce 海鲜酱
6 tbsp soy sauce
3 tbsp ketchup
1 tbsp rose wine 玫瑰露酒
1/8 tsp ground white white pepper
1 tsp five spice powder
2 tsp sesame seed oil
1/2 tsp paprika powder for coloring (optional)

Method:

  1. Prepare marinade sauce: combine all ingredients in a small sauce pan, cook on medium low heat until all combined and the sauce slightly thicken. Stir constantly. Set aside to cool.
  2. Cut pork butt into 3/4– 1 inch thick pieces. Rub chopped garlic, shallots and salt all over. Pour in 1/2 of marinade and coat well. Marinate the meat overnight in the fridge. Save remaining 1/2 of marinade in the fridge for basting.
  3. Preheat oven to400°F. Remove excess marinade and roast meat on a rack in shallow pan for 30 minutes, until the meat is cooked. Transfer to the grill to char the surface, basting marinade sauce while grilling. Slice into small pieces. If you have extra sauce, brush over the sliced meat. Serve immediately.

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