Prep 5 hrs
Cook 3 hrs
This is not for the weak of heart. But for those who like things spicy. The prep time includes the time it takes to marinate the meat.
- 2 lbs london broil beef or 2 lbs flank steaks
- 1 cup dry red wine
- 1⁄2 cup soy sauce
- 1 cup Worcestershire sauce
- 1⁄2 cup red wine vinegar
- 4 cloves garlic, mashed
- 1 jar red chili sauce (found in the Asian section of the store)
- Place the meat in the freezer for an hour or so, until it is very firmbut not frozento make slicing easier.
- With a long, sharp knife, cut the meat into diagonal slices less than 1/4 inch thick.
- Lay the slices flat in a large glass or enamel baking dish.
- Combine the red wine, soy sauce, Worcestershire sauce, vinegar, garlic, chili sauce and garlic.
- Pour over the meat, cover, and marinate in the refrigerator for about 4 hours (overnight works best), turning the slices several times to coat.
- Remove the meat from the marinade and pat it dry with absorbent paper towels.
- Arrange the slices in a single layer on wire racks (such as those used for cooling cakes and cookies) and set the racks on foil-covered baking sheets (to catch the drips).
- Place in a 175º oven for about 2 or 3 hours, until dry and dark brown, but still pliable.
- Watch it closely; during the last half hour or so the meat can burn quickly.
- Let cool completely, then store airtight.
I made this friday night and just got done making it today with excellent results. My friends love jerky but it can get pricy so I'd thought I'd give this a try and I'm glad that I did. The tip on cutting meat when chilled is VERY helpful, I do this when I need to thinly slice all of my meats. This is a great recipe I plan on making again!
This recipe sounds like the one my husband told me about for his "southern" style deer meat jerky... I promise to fix this one.. since the ingredients most resemble his mother's famous recipe for deer meat jerky! Thank you SO much for this recipe... I've been looking for so long!