BBQ
Miso Barbecue Beef W/Ginger Teriyaki
2 1/2 lb cross rib/bottom round/ rump roast
1 1/2 tablespoon japanese miso
3 tablespoon mirin/rice wine or dry sherry
3 tablespoon japanese style soy sauce
1 tablespoon distilled white vinegar
1 tablespoon sugar
2 teaspoon sesame oil

Sauce:

2 tablespoon sake
3 tablespoon mirin/rice wine or dry sherry
3 tablespoon japanese style soy sauce
2 tablespoon sugar
2 teaspoon grated fresh ginger.

Slice roast across grain into 1/4 inch thick slices. Combine miso, mirin, soy sauce, vinegar, sugar and sesame oil. Place beef in self sealing plastic bag; add marinade, turn bag, and massage to coat.

Refrigerate 4 hours. Remove meat from marinade; wipe off excess. Grill over hot coals 1 to 1 1/2 minutes on each side or until seared. Serve hot with ginger-teriyaki sauce, over noodles or rice.

Sauce:

Place all ingredients into a saucepan and bring to a boil. Lower heat and simmer into a light syrupy consistency.

Yield: 6 servings


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