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Chai Tea photo by Colln Anderson
Most marinade recipes call for vinegar, lemon juice, or something else acidic. One of the purposes of this is to tenderize the meat being marinated. The problem is, some people just don’t like the tartness that this ads to their food. I know my husband doesn’t like any marinade with vinegar.
Fortunately tea has the same tenderizing effect without adding tartness, provided that the tea hasn’t been over brewed. Please see Tea 101: Why does my tea taste bitter and how can I make it taste better? for instructions on how to brew tea without adding bitterness or tartness to your marinade.
As to the recipe below, please keep in mind that I’m not a chef so the measurements are to my taste. Feel free to adjust them.
Black chai tea marinade
Ingredients
- 2 cups of brewed black chai tea
- ¼ cup good oil such as olive or canola
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 tsp fresh grated ginger
- 1 Tbs. cornstarch
- Water as needed
This will marinate 2 to 3 lbs of steak, London broil, or chicken depending on the cut.
Instructions:
Heat a saucepan over low medium heat. Add enough oil to cover the bottom of the pan. Reserve the rest. Add shallots and garlic and saute just until translucent. Stir in chai tea, remainder of oil, and the grated ginger. Simmer for about ten minutes. Pour into a sealable container and refrigerate over night.
The next day, lay meat in a dish big enough to hold it covered with marinade. Pierce meat on both sides. Pour half the marinade on top of the meat, then turn it over and pour the marinade over the other half. Marinade at least one hour, longer if you like.
Remove meat from the marinade. Pour off the marinade and reserve. Pat the meat dry before broiling, grilling, or roasting. Before the meat finishes cooking, pour the marinade into a small saucepan. Bring to a boil and then reduce to simmer. Place the cornstarch in a small bowl and stir in water a little at a time until it’s dissolved, then slowly whisk the mixture into the simmering marinade. Whisk until the marinade is thickened into a nice sauce. Serve over slices of the meat.
One thing I like to do is marinate thinly sliced strips of meat for stir frying. I drain the meat on paper towels before cooking. Wet meat will not brown and therefore will have less flavor. I cook the meat and the vegetables, then place the stir fry on a bed of brown rice and pour the sauce made from the marinade over it.
How do you cook with tea? Read about the Tea Spot’s Teas your Recipe contest. If you submit a recipe let us know. Be sure and say you heard about the contest on Tea Examiner and send me an E-mail so I can check out your recipe.
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