, Gloucester, MA


February 27, 2013

Simple marinade tenderizes beef

Jim Bailey, or as he is more commonly known, The Yankee Chef, comes from a long line of chefs. His father, Chef Jack, was often said to have so much talent in the culinary arts, he was able to make 10 dishes from one pot of water.

While the bar may have been set high by previous generations, the Yankee Chef has sure made a name for himself. Not only does Bailey spotlight as a food blogger for the Bangor Daily News in Maine, he has also published his first cookbook, “The Yankee Chef,” which was released this year. And the reviews are in. Sandra, a cookbook critic and author of Sandra’s Kitchen Nooks blog, states, “This book is chock full of yummy recipes from the region with a healthy sprinkling of foreign recipes in honor of New England’s diverse heritage.”

For us, Bailey whips up a marinade that is so good you might find yourself wanting to make it in bulk. And, with the prep time at a mere 5 minutes, there is no excuse not to. Marinades may not be the most difficult of all cooking techniques, but they can simply transform a meal into a masterpiece.

Beef Marinade

Difficulty: Easy

Prep Time: 5 minutes

Cook Time: 5 minutes

Marinates 1 pound


1 teaspoon cracked black peppercorns

1 tablespoon sherry

4 tablespoons vegetable oil

1 teaspoon cornstarch


1. Combine the pepper, sherry, oil and corn starch in a bowl.

2. Whisk the ingredients together until fully incorporated.

3. Allow beef to sit in the marinade for at least one hour, however for best results, allow them to sit over night.

Recipe courtesy of Jim Bailey, The Yankee Chef, 2013.

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