Simple marinade tenderizes beef

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MPN/Courtesy photo In a medium bowl, combine the pepper, sherry and vegetable oil (featured here).
MPN/Courtesy photo With a prep time of literally seconds, this marinade will make the difference between a dinner and a dinner that no one will forget. MPN/Courtesy photo
MPN/Courtesy photo Whisk the ingredients together until the starch is fully dissolved into the sherry and vegetable oil. Pour over meat and allow to marinade for at least an hour but preferably overnight.
MPN/Courtesy photo The Yankee Chef, Jim Bailey, is back with a tenderizing marinade for beef, perfecting the meat for grilling or broiling. MPN/Courtesy photo

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February 27, 2013

Simple marinade tenderizes beef

By Times Staff Gloucester Daily Times The Gloucester Daily Times Wed Feb 27, 2013, 12:00 AM EST

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

Ingredients

1 teaspoon cracked black peppercorns

1 tablespoon sherry

4 tablespoons vegetable oil

1 teaspoon cornstarch

Instructions

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