The release of Lenard's Vegemite range of chicken products prompted a discussion here at All Eaten Up, namely the hitherto secret world of Vegemite as a meat marinade.
It seems the world is divided into two camps – those who swear by the flavour of vegemite marinade, and those who have never heard of the practise.
Recently, a discussion on talkback radio was prompted by a butcher who extolled the virtues of Vegemite and beer, blended together and used to marinate steaks before barbequing. Other listeners rang in confirming that despite its rather unusual ingredients, the marinade was a taste sensation. Others were not so easily convinced. Migrants like myself and other Vegemite refusniks, perhaps.
At AEU, we found ourselves equally divided. We either love Vegemite or we don’t. We either are willing to eat Vegemite at every opportunity or we wouldn’t use it as axel grease. Determined to be as impartial as possible, the research widened: I asked my friends. One very kindly provided the following marinade for use on porterhouse steaks.
So, dear reader, you will be pleased to know that in the interests of satisfying your naked curiosity, I instructed the Apprentice Chef (ie, my son) to prepare, marinade and barbeque two steaks to medium rare. The result?
Tasty. Surprisingly good.
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With Lenard's now presenting a range of chicken products based around Vegemite and cheese flavouring (pics above), I wonder whether chicken meat is so forgiving of such a flavour hit. If you do try it out, let us know. Don’t keep it a secret.
Vegemite and Beer Marinade for Steaks
1 tblspn Vegemite
½ cup beer
2 tblspn seeded mustard
2 tblspn brown sugar
1 tblspn white vinegar
2 tsp chopped rosemary.
Mix all ingredients together and marinade 6 porterhouse steaks for one hour before barbequing.