Post by smokey on Apr 27, 2015 19:37:24 GMT 10
I was looking for a beefier than beef flavour to enhance a simple roast beef. If anyone has had Buffalo they will know what I was after. Heavily influenced from the Africana and inspired by several members of this forum, I set about writing from scratch something to match the Captains Gourmet Chicken Brine.
Its a long list and could be cut short but was this Oh so good. My educated guesses just fell into place.
The Recipe
1 White or brown Onion, Diced
1 clove garlic rough diced
1 splash of beer to caramelise and de fond the pot.
brown the onions and garlic nice and dark. This is where the main flavour comes from.
Now add;
1 1/2 cups strong black coffee
3 TBS Worchestshire sauce
1 TBS fresh ground black pepper
1 TBS Soy sauce
1 TSP Vegimite
1 TSP Bonox or Bovril
2 TBS Sweet Malt Extract
1 TBS salt
1 TBS Dark Balsamic Vinager
1 TSP sugar
1/2 TSP Cummin Powder
Simmer a while then add enough boiling water to make up two litres.
let cool and refrigerate. Brine in a zip lock bag
Rinse and rub with olive oil and pack on ground Coffee for the rub
Taken off at 50c and rose to 60c under foil
Its a long list and could be cut short but was this Oh so good. My educated guesses just fell into place.
The Recipe
1 White or brown Onion, Diced
1 clove garlic rough diced
1 splash of beer to caramelise and de fond the pot.
brown the onions and garlic nice and dark. This is where the main flavour comes from.
Now add;
1 1/2 cups strong black coffee
3 TBS Worchestshire sauce
1 TBS fresh ground black pepper
1 TBS Soy sauce
1 TSP Vegimite
1 TSP Bonox or Bovril
2 TBS Sweet Malt Extract
1 TBS salt
1 TBS Dark Balsamic Vinager
1 TSP sugar
1/2 TSP Cummin Powder
Simmer a while then add enough boiling water to make up two litres.
let cool and refrigerate. Brine in a zip lock bag
Rinse and rub with olive oil and pack on ground Coffee for the rub
Taken off at 50c and rose to 60c under foil
