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Beef Injection and Marinade

Cooks' Note

Minor’s products are available for mail order via soupbase.com.

Recipe information

  • Yield

    makes 1 quarts

Ingredients

1 quart water
3 tablespoons Minor’s brand beef base (see Note) or beef bouillon powder
3 tablespoons Minor’s brand beef au jus concentrate, or 1 15-ounce can strong beef broth

Preparation

  1. Step 1

    In a large stockpot over high heat, bring the water to a boil. Add the beef base and the beef au jus to the water, and stir until dissolved. Remove from the heat.

    Step 2

    If reserving for a later use, let the liquid cool; then pour it into a jug or bottle. This can be stored in the refrigerator for up to 2 weeks.

Cover of the cookbook Smokin' With Myron Mixon featuring the chef and a double rack of saucy glazed ribs.
Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.
TagsSouthernAmericanDairy FreeGluten FreeNut FreeKetoEasyMeal PrepCookbooks
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