Calypso Beef

mmm these truly were exotic flavors in a steak! I used filet mignon steaks, my fav! I let it marinate for about 6 hours and the steak truly absorbed the flavors!!! i really liked the combination of flavors in the marinade! it was very different from any other steak marinade i've tried! but i really truly enjoyed it! and so did my fam, friend, and boyfriend! we all gave it 5 stars!!! made for recipe swap 17

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Wow, I've never made such a wet marinade before but it works. The flavour was all the way through our Scotch Fillet or Rib Eye steaks. I probably left it in for just over an hour. Any longer and my steak would have been too soft although a tougher cut can probably take it. We like our steak rare so a quick grill on the BBQ and it was done. Didn't get a chance to baste with the rest of the marinade but it didn't need it. BTW, I served this with Unbelievably Delicious Macaroni Pie for a full Caribbean experience! Should have had a little rum punch with it too! :)

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I marinated my roast for about 2 hours and then placed it in the crockpot to cook. The flavors were a lot more subtle than I expected so a large piece of meat might need an overnight soak. Some thought the spice combination "okay" and other "very good", so I split the difference and went with 3 stars. Thanks for playing the Camera-less Chef Game #4, mickey!

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I'm so glad I chose this recipe, it is outstanding! I used sirloin steak for this...all the ingredients in this marinade blend together to create the perfect flavored beef.. I chilled the beef for 6 hours and I increased the rum (I used dark rum) I increased the fresh garlic to 2 tablespoons, I cooked the beef it on my indoor grill it was SOOOO good! this will go into my favorites to make many more times, thanks for sharing hon!...Kitten

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The marinade for this meat smelled so good that hubby and I kept opening the bag to smell it! When an emergency came up we didn't get back home in time to cook it, so it sat in the marinade way too long, I'm afraid. I'm going to try this again with chicken breasts as suggested by Happy Harry, I think the delicious flavor of this marinade will lend itself very well to that, too. Thanks, mickey!

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Made this tonite and it was the BOMB! Only thing different for me was I did not use beef, I used some skinned, bone-in chicken breasts, which are juicier than skinless. This was sooo tasty. After I removed the chicken from the marinade, I brought it to a boil..raw chicken, you know, and served over steamed white rice with sweet red peppers. This is good enough for any company dinner. Thanks for sharing.

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