Recipes from Home: Harissa-Marinated Beef
Craig Mombert, executive chef , Davidson College, Davidson, N.C., says: I have made this harissa-marinated beef for my family and friends outside of work. When I get a chance to cook at home for guests, which is not as frequent as I would like, they are always expecting something that they would see in a restaurant or something different. I enjoy the heat and flavor of freshly made harissa[which is a Tunisian hot chili sauce]. I like to roast the red peppers on my grill , then set overnight to let the roast flavor sink in. At the same time I will marinate the meat overnight to build the flavors. The end result is one that surprised my wife who likes spicy, but flavorful food. I have served this over brown basmati rice, cous cous, or quinoa.
Yield: 1/2 gallon
1 lb. roasted jalapeno, drained
1 1/2 cups olive oil
2 cans roasted red pepper, drained
2 tbsp. ground cumin
2 tbsp. garlic, chopped
1 1/2 tbsp. paprika
2 tsp. cayenne pepper
1 1/2 oz. lemon juice
1 oz. canola oil
1 tbsp. garlic, chopped
2 tbsp. brown sugar
2 oz. soy sauce
1 tbsp. thyme leaf
0.2 cup Harissa
2 3/4 lbs. beef tip
1. Coat jalapenos with oil and place in 375°F oven for 20 to 25 mins.
2. Combine jalapenos, peppers, cumin, garlic, paprika and cayenne in food processor. Grind to a paste.
3. Add oil to smooth out sauce and season with lemon juice and salt to taste.
1. Combine all ingredients except beef to make marinade. The add beef.
2. Let beer marinate at least 1 hour. Note: It can marinate overnight.
3. Remove beef from marinade, reserve remaining marinade.
4. Heat skillet to 375°F to cook beef. Cook for approximately 7 to 8 mins. Take marinade bring to boil then thicken with corn starch slurry.
5. Place beef in garnished pan. Pour marinade over top of beef.