Sunday, August 23, 2009
WOW! Marinating the delcious grass-fed beef in the Korean mixture of soy sauce, garlic (lots), rice vinegar, and brown sugar, and then doing DH's brilliant idea of pan-braising the meat instead of broiling like I had thought made for one incredible dish last night! The grass-fed taste (which apparently I'm more aware of then DH) really comes through. I think the vinegar helped tenderize it and bring out those flavors that I think make grass-fed meat outrageously delicious. I'm sure I could distinguish in an instant the difference between grass-fed and regular. It was by far the best thing we have done with those steaks. Can't wait to much on the leftovers!