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Cooks-Need suggestions for beef dinner

12 years ago

I found a 3 pound beef roast in my freezer, thawed it. Early this morning, I sliced it about 1/2 inch across, and I'm marinating it right now in a mix of oil,vinegar,water and about a tablespoon each chili sauce,maple syrup,worschshire sauce, salt,cumin,sesame seeds and garlic. I'll grill it on the barbecue later today, and cook the marinade down to a serving sauce. I got this recipe from my local newspaper, for a recipe for beef short ribs Korean style (whatever that is). What foods would you serve on the side? I have fresh corn in my fridge,and some coleslaw that's fresh. But I can go to the store and buy anything else to with this. What would you serve? It's just me and DH, no kids' palates to please. What would you do?

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Comments (6)

patti43
12 years ago
I'd have corn and cole slaw because I'm lazy that way ;-)

I'd cut the corn off the cob and scrape the cob to get all the corn milk, put it in a skillet with a good amount of butter, salt and pepper and cook until it bubbles. We call it fried corn. I put a little dab of bacon grease in it too--for flavor.

Korean barbecue is called Bulgogi. I had it in Okinwawa and it was delicious. Enjoy your wonderful dinner, Jannie!
lynn_d
12 years ago
I would do exactly what Patti suggests, I have only had fried corn once a long time ago and it was great! We love beef shortribs so hang on to that recipe to make them.
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I've only done chickens on mine, but the video at the link may be of help. At about the 6 minute mark in the video, he cooks what appears to be a eye of round. What cut of beef are you cooking? If it's a pretty juicy one, you probably don't need to worry about it too much. If it's a leaner cut, maybe you need to slather the outside with something before putting it in. The rotisserie has the advantage of maintaining the juiciness of meats; instead of dripping off the meat, gravity helps the juices redistribute to the middle. If you have an instant read thermometer, I wouldn't worry a bit. Even though I've never done a beef roast on the rotisserie, here's how I'd attack it: put the hunk of meat on the spit, rotisserize it until the center reads about 118-120, let it rest, then serve. If you don't have an instant read thermometer, go get one today. (Digital is faster than dial-type thermometers.) Then you don't have to worry a bit about how done the meat is, or how long to cook it; you just cook it till it's done. I have a Thermapen (around $90), and I consider it to be worth every penny, but there are lots of good ones out there in the $15-30 range. Here is a link that might be useful: capital rotisserie
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glenda_al
12 years ago
I grew up calling it creamed corn! Love that stuff!
Georgysmom
12 years ago
I'd go with the corn and cole slaw, too, rather than make a special trip out.
jannie
Original Author
12 years ago
Thanks for the suggestions. Yes it is called Bulgogi. My lips are smacking , looking forward to dinner tonight.
azzalea
12 years ago
We just had Bulgogi last night--my recipe is very different from yours, though (it's from my BIL's Korean Stepmother).

We like it with rice to which a handful of mung bean sprouts have been added, grilled onions and peppers, and I grilled up some pineapple slices. My BIL always serves ith with pickled garlic--which is apparently traditional. Truly, it would be worth serving something that coordinates well with the bulgogi.

One last thing--food safety experts these days recommend against cooking marinade to make a sauce. Pitch the marinade, and mix up a fresh batch of the ingredients to cook for the sauce--don't take chances with your family's health.

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