Marble meat is a rare and expensive product that the Japanese came up with. It got its name because of the uniformly distributed fatty layers in the muscle tissues of young gobies; on the cut, such meat resembles marble. During cooking, the fatty layers melt and give the product incomparable softness, the meat is melted in the mouth. In other words, this product has all the beneficial properties of meat, but it is digested much easier than usual.
Pick your recipe
You will need
-
- For hot marbled meat steak:
- 200 g of marbled beef;
- vegetable oil;
- 3 g dried and minced garlic;
- 75 g of onions;
- 75 g of sweet pepper;
- 100 g of tomatoes;
- ground black pepper (to taste);
- salt (to taste).
- For a European steak made of Japanese marbled meat:
- 300 g of marbled beef;
- 2 cloves of garlic;
- 1 zucchini;
- 1 carrot;
- salt (to taste);
- ground black pepper (to taste);
- vegetable oil.
- For Italian BBQ sauce:
- 1 onion;
- 100 g butter;
- 1 clove of garlic;
- 250 ml of red wine;
- 3 tsp lemon juice;
- 2 tbsp. l chopped parsley;
- ground black pepper (to taste);
- oregano (to taste);
- salt (to taste).
Instruction manual
1
Spicy marbled meat steak. Cut meat into slices two or three centimeters thick. Rub the chunks with garlic, salt, pepper and fry in vegetable oil to form a delicious crust, but the steaks themselves remained pink inside. Put in an enameled dish or on a heat-resistant dish and put in a water bath, simmer until tender (check the meat is ready by poking it with a sharp wooden stick).
2
Finely chop the onion and sweet pepper, stew for 10 minutes in the fat remaining in the pan from the steaks. Cut the tomatoes into 4 pieces each, add to the onion and pepper and simmer for another 5 minutes. Put the cooked beef steaks on a flat wide dish, lay the vegetables on top and serve hot with a side dish of mashed potatoes.
3
European steak made of Japanese marbled meat. Wash the meat, dry it, cut into 1cm thick slices, salt and pepper. Peel the garlic, cut into slices. Puncture the meat with a knife in several places, stick the garlic into the punctures.
4
Wash, peel zucchini and carrots, cut into large pieces. Heat vegetable oil in a pan and quickly fry the meat until golden brown. Put the steaks on a baking sheet and cook in the oven over medium-low heat.
5
Fry the carrots and zucchini in the fat left over from the meat. Put the steaks and vegetables in a dish and serve with watering sauce.
6
Italian BBQ sauce. Wash and peel the onion, cut into half rings, then put the frying pan on the fire and put there 50 g of butter, fry the onion until golden brown. Add oregano, crushed garlic, lemon juice, salt and pepper to the onion, pour 250 ml of wine and cook on low heat for another 5 minutes. Remove from heat, mix with the remaining butter, add chopped parsley.
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