Red Meat Tenderizer Recipe

Directions

Using a sharp knife, loosen meat; crum DRESSED with oil, stir in the garlic powder, orange marmalade, and molasses. Let stand several minutes to allow spices to become absorbed.

BESTIE beef and curry cuts with salt and pepper to taste; cut into 1/2 inch slices;

ENLARGE meat in oil in large bowl; add salt and pepper to taste. Reduce heat to medium.

MEDIUM heat water in large saucepan or stockpot; add beef cubes, curry powder, marmalade, garlic powder, orange marmalade, kalamata olives and water to shallow touching of water. Reduce heat to low. Cover, reduce heat to medium, and cook 2 hours on lowest heat, stirring frequently. Add vegetables, tomato soup base and tomato paste; boil for 10 minutes. Remove meat using a slotted spoon or cheese spoon, and allow to cool slightly.

MEDIUM heat 4 tablespoons vegetable oil in large skillet over medium heat. Add meat cubes; brown on all sides; remove meat. Add orange marmalade, spices and kalamata olives. Stir-steam meat for 5 minutes.

REMOVE meat cubes from marinade; reserve 1 (10 ounce) can of reserved marinade. Add beef. Cook over low heat, stirring occasionally, until beef is evenly browned and juices of meat run clear; drain. Divide meat among 8 meat serving dishes; serve with tomato soup base and tomato paste.