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That first bite feeling is what I love. This marinade is sweet but kicks in with the heat with the second bite. It’s one of those that keeps you guessing. Will this bite be sweet? Or spicy?
1/2 cup Gefen Canola Oil
1/2 cup Glicks Ketchup
1/4 cup light brown sugar
2 tablespoons Glicks Soy Sauce
4 cubes Gefen Frozen Garlic
1 tablespoon chipotle peppers in adobo sauce + 2 chipotle peppers
1 teaspoon Kosher salt
1/2 teaspoon black pepper
2-to-3-pound London broil, thinly sliced in strips (see note)
In a gallon-size ziptop bag, add all the ingredients besides the London broil. Close bag and shake well until combined.
Place the meat strips into the bag and close well. Give it a final shake to make sure all the meat is submerged in the marinade. Place in the fridge for six hours to overnight.
Remove meat from marinade and discard the excess.
If using an oven, preheat to 175 degrees Fahrenheit and line a metal baking sheet with aluminum foil. Lay the meat in a single layer and place in the oven. Bake for four hours or until dried (check after three hours to see how much more time is needed).
If using a dehydrator, place the meat on the tray/racks in single layers and set the temperature to 165 degrees Fahrenheit and the timer to six hours. Dehydrate for a full six hours (or a bit less depending on your preference.
Allow the meat to cool fully before packing away.
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Peppers In Marinade Do I put the peppers in the marinade whole or what should i do with them? If I cant find them in my regular grocery, what can i substitute them with?
Yes, whole, if you can’t find them, you can try subbing with some smoked paprika.
I’d like to try all 4 of your marinades, but I’m only making 1 London Broil this week. Do you think I can make all 4 and only use what I need and keep the rest of the marinade in the fridge till next week? Any idea the shelf life of your marinades?
Marinades should last a couple of weeks in the fridge.