Motorcharge
Unregistered User
I do this same marinade with a few different kinds of beef and lamb.
For lamb, usually the little tbones or a shoulder. For beef usually beef shanks if I can get them or flank steaks.
Amounts are pretty general, you'll need to adjust depending on how much meat you need to marinade. What's listed below works for a single lamb shoulder or flank steak.
2 Tbsp minced garlic
2 sprigs of fresh Rosemary
1/2 cup of red wine vinegar
1/2 cup of Worcestershire sauce
1 Tbsp Olive Oil
1/2-3/4 cup of horseradish mustard
Salt and Pepper to taste
Mix all of the above really well then marinade your meat over night and cooked your preferred method for whatever meat you used.
I can't have a grill where I live currently so I haven't tried grilling with this marinade yet. For everything but beef shanks I just pan sear in cast iron then toss in the air fryer after. I'll also toss fresh green beans in the marinade after the meat is out and then throw those in the air fryer as well.
For beef shanks I sear then braise in the oven then submerge in beef stock, add fresh rosemary and simmer covered for 1.5-2 hours.
For lamb, usually the little tbones or a shoulder. For beef usually beef shanks if I can get them or flank steaks.
Amounts are pretty general, you'll need to adjust depending on how much meat you need to marinade. What's listed below works for a single lamb shoulder or flank steak.
2 Tbsp minced garlic
2 sprigs of fresh Rosemary
1/2 cup of red wine vinegar
1/2 cup of Worcestershire sauce
1 Tbsp Olive Oil
1/2-3/4 cup of horseradish mustard
Salt and Pepper to taste
Mix all of the above really well then marinade your meat over night and cooked your preferred method for whatever meat you used.
I can't have a grill where I live currently so I haven't tried grilling with this marinade yet. For everything but beef shanks I just pan sear in cast iron then toss in the air fryer after. I'll also toss fresh green beans in the marinade after the meat is out and then throw those in the air fryer as well.
For beef shanks I sear then braise in the oven then submerge in beef stock, add fresh rosemary and simmer covered for 1.5-2 hours.