I have no idea where this weeks recipe originates from. All I have is a note card in my file labeled Pineapple Marinated Meat with a list of ingredients and the instructions to mix and soak overnight. Unfortunately most of my recipes are like this, little lists scribbled on scraps of paper and stuffed in a box. It could have come from a book, magazine, website, or my Gramma, but I have no real idea.
To me the idea of soaking beef in pineapple
freaks me out is pretty strange, but Ant says it is fantastic. He isn’t the best at using descriptive words, but calls it sweet and tangy. Not the same as sweet and sour mind you. (???)
|Before going in the fridge|
Pineapple Marinated Meat
1 lg can crushed pineapple
3 cloves of garlic – chopped
3 bay leaves
1/2 lb. of brown sugar (roughly 1 1/8 cups)
3 T. white vinegar
4 T. soy sauce
london broil (flank, brisket, use whatever you have on hand)
Mix all ingredients and pour over the london broil.
Let soak in the fridge overnight.
I tend to set this up in the morning and it is ready to go for supper, flipping once throughout the day. The pan that seems to work best is a 11 x 7 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 whatever temp/time is required for your type of beef. (400 degrees for about 1 1/2 – 2 hrs. usually)
Give it a try and let me know what you think!