Beef marinade: recipes for preparing meat before cooking

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

It is not easy to choose the right meat for various dishes. More often, housewives prefer to buy pork due to the fact that the tenderloin always turns out juicy and tender. Few people know how to make a marinade for beef, so that even a lean tenderloin always melts in your mouth after frying. There are many recipes, and the article will not only help you choose the option you like, but also teach you how to choose a good veal and cook it deliciously.

Buying meat

This is the first thing to start with. The most important advice is to choose chilled meat. Never take a freeze, as it will be difficult to assess the quality of the piece and the age of the animal. If the cow was old, even the best marinade for beef will not help soften it.

Pay attention to the color. The lighter the piece, the younger the calf. Layers of fat should be cream-colored. Meat of the 1st category is suitable for baking, barbecue, frying and stewing: butt, tenderloin, brisket, rump, fillet, rump.

Freshness is determined by the smell, and when pressed on a piecethe dent will straighten out.

Meat preparation

It is better to defrost pieces at normal room temperature. Never use a microwave oven. This will make the piece just rubbery.

Before sending the pieces to the beef marinade, remove all strands and film at once, rinse well with water and dry a little with paper towels.

Cut the meat only across the fibers and pre-beat with a hammer. So the pieces will become more tender. Never s alt meat before cooking as it will release its juices.

Tips

If you are preparing a beef marinade for the first time, then strictly follow the recipe.

Working with a sleeve or foil:

• check the packaged piece for leaks to avoid loss of juice;
• No extra fat is usually needed for baking;
• a browned crust on the finished meat will turn out only if, a few minutes before the end, tear off the top of the wrapper and add a little temperature.

Do not use aluminum cookware, as it reacts with acid and releases substances harmful to the body. The residence time of the meat in the sauce depends on the thickness of the pieces and is usually more than 3 hours.

Recipes will not have specific cooking times. Just stick to the golden mean: a 1 kg piece can be served 2 hours after being cooked at 200 degrees, a fillet weighing 2 times less should stay in the oven for about 1.5 hours (180 degrees).

Method of making marinade

Let's figure out what products are included in the marinade for beef for baking, frying or barbecue. Most commonly used:

1. Acids. There is a large selection here: lemon, pomegranate, apple, pineapple juices, soy sauce, wine or wine vinegar, kefir, beer.
2. Vegetable or olive oil is always added.
3. For a beautiful color, sometimes you can find granulated sugar or honey in the marinade.
4. Flavor can be achieved by using various seasonings: garlic, nutmeg, ginger, rosemary, black and red pepper.
5. For spiciness use mustard, chili pepper.

Mix all the ingredients thoroughly so that the taste and aroma are evenly distributed.

Popular marinades

Starting to explore the most popular marinades for beef. The fact is that this meat is rather bland and tougher than pork. Therefore, all will contain foods with a high acid content. Trust me, plain soy sauce or ketchup won't work.

1. Wine marinade. This recipe is quite popular. Here you will need dry red wine. In one glass of this drink, add about 100 ml of vegetable oil, juice from 1 lemon and a little allspice. Fresh greens will not be superfluous.
2. Marinade with mayonnaise. The second option is not inferior to the first. To prepare it, mix in a bowl half a faceted glass of full-fat mayonnaise, the juice of 1 lemon and add a few cloves of garlic, passed through a press.
3. Kefir marinade for beef barbecue. It also prepares quite quickly. We buy kefir, whose fat content is not more than 1%. For 1 liter of product you will need 60 ml of vegetable oil. Cut 3 large onions and mix with the rest of the mass.
4. Garlic marinade with mustard. Good for spicy lovers. In boiled water or mineral water, add a couple of tablespoons of Russian mustard, chopped garlic and ¼ tsp. mixture of black and red pepper. Pour lemon juice from 1 fruit here and mix everything well.



5. Honey marinade. With such a sauce, the meat will not only turn out tender, but also acquire a pleasant golden color. To prepare, mix a tablespoon of warmed honey with soy sauce (100 ml) in a cup. Add Dijon mustard (1 tbsp.), A little nutmeg and a mixture of peppers for spiciness.

Another option based on 1 tablespoon of honey can be prepared with 80 ml of wine vinegar, a glass of beer, mustard and olive oil. Great for preparing meat for roasting.

All calculations of sauces are given for 1 kg of meat. It can be added that you should not use table vinegar, as for other types, because it will draw out all the juices from the pieces.

Make sure the beef is soft when frying

It is with this heat treatment that mistakes are made more often and the meat turns out to be dry and tough. Fried pork chops will be familiar to us, but beef, with the right approach, will not yield in anything.

But there are rules here:

• Cut the prepared meat intoportioned pieces (it doesn't matter if it's chops, steak or minions).
• Carefully beat off with a hammer.
• Preparing the beef marinade sauce and sending the meat there.
• Heat up a thick-walled pan, it is better if it is cast iron. Pour the minimum amount of oil, but ideally fry without it at all.
• Fry on high heat on both sides to form a crust. Then reduce the flame and bring to readiness.

Try to leave plenty of juice inside.

Fried chops in mushroom sauce

Don't leave a piece of meat without a good sauce. According to this recipe, it is necessary to prepare 1 kg of meat, as indicated a little higher, and for the sauce we will take:

• 120g mushrooms (preferably morels);
• 1L chicken broth;
• 6 art. l. maple syrup;
• as many spoons of good cognac.

For this recipe we use wine marinade for beef. For frying chops, use a little butter. After the frying pan, put it on a plate for a while and prepare the sauce.

Pour the syrup into the pan and wait for it to boil. When it starts to thicken, add cognac. All liquid should evaporate. We cut the mushrooms into pieces of different sizes, as small ones will add aroma, and large ones - taste. We send them to the pan and almost immediately fill everything with broth.

Put the fried meat into the sauce and boil a little to make the chops soft. Serve with any side dish.

Grilled steaks

Now let's cook the meat in our favorite way. But firstto make a marinade for the beef steak. And for this we take:

• White wine vinegar - 40 ml.
• A couple of cloves of garlic.
• Oregano - 3g
• Lemon juice - 0.5 cups.
• Olive oil - 1 cup.
• Some allspice.

So, mix all the ingredients without s alt. Dip the prepared steaks in there. Preferably if you marinate them overnight. After that, take it out and fry in a pan or coals, constantly pouring the remaining marinade. Ready to serve with a side dish or as a separate dish, with fresh herbs.

Steak marinated in balsamic vinegar

Preparing for a picnic, decided to cook meat on the grill? In the evening, think about how to surprise your loved ones. This marinade for beef steak will not only make the meat soft, but also give a beautiful color to the finished dish.

All you need is to mix for 1 kg in a bowl: 2 tbsp. l. brown sugar, 2 cloves of garlic, a teaspoon of rosemary, black pepper. It is better to add s alt immediately before roasting on coals or on an electric grill.

Place the steaks in a bag, pour the marinade over and mix well. Close and put in a cold place all night. Before cooking, let the liquid drain and add some s alt. On each side, the meat is fried for up to 4-5 minutes, and then covered with foil and infused for some more time.

How to get tender roast beef

Even chefs don't know how to bake veal to make a real delicacy. With thismeat must be handled skillfully, so some experience comes with age. Here are some tips to help you get started. What if everything works out right away?

1. Choose low-fat meat for juiciness.
2. Be sure to make a marinade for baking. For beef, this is very important.
3. Do not cut the meat, but bake it immediately in a large piece. Divide into portions better finished product. This way you won't lose any juice.
4. First, you can fry the tenderloin in a hot pan.
5. You can bake with coarsely chopped vegetables. They help the meat stay juicy by giving away their juices.
6. Be sure to use foil or a baking sleeve.

Using any of the sauces that are offered, and tips, you will definitely succeed.

Roast beef sous in the oven

It turns out that it is not always necessary to go to the store to buy a sleeve or foil for baking a piece of meat. You have the necessary auxiliary “material” at home - this is a regular glass jar, which we will use in this recipe. But first, we will select a suitable piece of veal and dishes.

Firstly, the diameter of the neck should not differ much from the diameter of the can, so that you can easily get a piece. Secondly, choose the meat itself, suitable in size.

Now, using one of the beef marinade recipes, leave the meat in a cool place for 6-8 hours. After we put it inside the jar and close it with a plastic lid. Put in a pot of water toThe glass container was completely covered, and put in the oven (200 degrees) for a couple of hours. After the time has elapsed, we take out a piece from the jar and fry in a pan on all sides.

Of course, this recipe is also suitable for foil, but here the meat will turn out even softer and will be a beautiful, rounded shape.

Beef skewers

With the right preparation and excellent results, you will surprise your guests with a choice of meat, as veal is considered an inappropriate product for barbecue. All this is due to the fact that table vinegar is often used, which is more suitable for pork or lamb. The right marinade for beef skewers will become the main "hero" of the picnic.

Here you should pay attention to the exposure time, which should be increased to a day. But it's not worth overdoing either. As always, add s alt when the coals are ready. You can use any of the previously listed marinades or see another selection of original ideas:

1. Pomegranate marinade. You can buy ready-made juice or prepare it yourself: separate it from the peel, pour the berries into a colander and, using a crush, crush. We need half a liter of it. Here we also add 20 ml of olive oil, juice from 1 lemon, fresh cilantro, ground coriander, a large amount of onions and allspice. The calculation is given for 1 kg of beef. Pomegranate juice, if desired, replace with pineapple.
2. Kiwi Marinade. First of all, mix lemon juice with a couple of tablespoons of vegetable oil, a spoonful of sugar, ground pepper. 1 hour beforestart cooking, add the pulp of 2 kiwifruit to the marinated meat.

Water, constantly turning the skewers, with the strained marinade residue. Then fragrant and tender barbecue will brighten up your holiday.

It doesn't matter what kind of marinade you cook for beef, you will fry it on the grill or in a pan. Always stick to the recipe until you can make your own.