This was an unusual enough marinade that it caught my eye. I had only yellow miso on hand, but it turned out really well – we loved it. I only marinated for 45 minutes or so and it was fine…I imagine it’d be awesome for a few hours. Roasting it made the flank steak nice and tender. Served this with some bok choy sauteed in a little soy sauce and Sriracha.
Beef
‘Herb-Crusted Roast Beef
Roast beef is probably my favorite Christmas dinner. We don’t have beef too terribly often, and it’s always so festive! Aside from a kerfluffle involving the meat thermometer counting backwards, it was relatively simple to make, too…and came out perfectly! Definitely a keeper. This is a modified Food Network recipe.
Beef Stew in Spicy Berbere Sauce
Hello November! Time for stews. 🙂 I love Ethiopian food, so this take on beef stew was fun to make and very tasty. My one complaint…way too much cayenne. I can handle heat, but I felt like this overshadowed the fantastic spice mix that helped to make up the sauce. That said, I made this with double the liquid and a smidgen of the cayenne compared to the original recipe, so maybe I am becoming a pepper wuss? Either way, we’ll definitely make this again, but I may use a different method to get a little heat. This came from Sunset magazine originally, and I served it with steamed rice and Moroccan carrots.
Om nom nom! 