I have no idea where this weeks recipe originates from. All I have is a annotation carte du jour in my file labeled Pineapple Marinated Meat with a list of ingredients and the instructions to mix and soak overnight. Unfortunately well-nigh of my recipes are like this, little lists scribbled on scraps of newspaper and stuffed in a box. It could have come from a book, magazine, website, or my Gramma, but I have no existent thought.

To me the thought of soaking beef in pineapplefreaks me out is pretty foreign, just Ant says it is fantastic. He isn't the all-time at using descriptive words, but calls information technology sweetness and tangy. Non the same every bit sweet and sour heed yous. (???)

Earlier going in the fridge

Pineapple Marinated Meat

1 lg can crushed pineapple
iii cloves of garlic – chopped
3 bay leaves
1/2 lb. of brown sugar (roughly one ane/8 cups)
3 T. white vinegar
4 T. soy sauce
london broil (flank, brisket, use whatever y'all accept on hand)

Mix all ingredients and pour over the london bake.
Allow soak in the refrigerator overnight.

I tend to set this upward in the morning time and information technology is ready to go for supper, flipping once throughout the 24-hour interval. The pan that seems to work best is a 11 x vii pyrex casserole because it is thin enough to keep the liquid deep enough to almost cover the beef. (Does that make sense?) Then cook at any temp/time is required for your type of beef. (400 degrees for nigh one 1/two – 2 hrs. commonly)

Give information technology a try and let me know what y'all call up!
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