Recipe of Trypsinogen Trypsin

Beef Tri-Tip Marinade

the breakdown of proteins by trypsin starts in the small intestine as trypsinogen (the inactive form of trypsin) travels from the pancreas to the small intestine and is then converted to trypsin.

Recipe Summary Beef Tri-Tip Marinade

I came up with this tri-tip marinade by chance when I went to pour Worcestershire and found I was nearly out! Also works great for beef kebabs.

Ingredients | Trypsinogen Trypsin

3 tablespoons brown sugar

1 tablespoon garlic powder

1 tablespoon ground black pepper

2 teaspoons onion powder

1 cup Merlot wine

½ cup water

¼ cup Worcestershire sauce

1 tablespoon soy sauce

3 large cloves garlic, minced, or more to taste

½ teaspoon liquid smoke flavoring

Directions

Combine brown sugar, garlic powder, black pepper, and onion powder in a large freezer bag. Add wine, water, Worcestershire sauce, soy sauce, garlic, and liquid smoke.

Use any dry red wine you prefer.

A 2 1/2-pound works great for this. I marinate it overnight, then roast at 425 degrees F (220 degrees C) for about 45 minutes--that will give you a nice color on the outside and a medium-rare doneness in the thickest part of the roast.

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Info | Trypsinogen Trypsin

prep: 10 mins total: 10 mins Servings: 8 Yield: 1 3/4 cup

TAG : Beef Tri-Tip Marinade

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