How to marinate beef for barbecue: marinade secrets, recipe for soft and juicy barbecue

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

Beef is much less commonly used for barbecue than chicken or pork. Meanwhile, the dish from it turns out to be no less tasty. Not all housewives know how to marinate beef for barbecue. A good marinade makes the meat juicy and tasty. The article presents some delicious marinade recipes.

Choosing beef

Many housewives are happy to cook all kinds of beef dishes, but this meat is used very rarely for barbecue.

The fact is that there is a certain prejudice that it is not suitable for frying on an open fire. But this is not a completely correct judgment. It's just that not everyone knows how to marinate beef skewers deliciously. Knowing the secrets of cooking, you can make a very tasty and he althy dish. It is very important to choose the right meat and use the right marinade. Then the charcoal-fried beef will not be tough. The finished dish will amaze youwith its taste and delicate texture.

Preparing to cook?

To prepare a delicious dish, you need to know how to properly marinate beef skewers, otherwise it can be tough as a result.

It is very important to buy good meat. Experts say that frozen beef is not suitable for barbecue. The ideal option is chilled or fresh meat. It is necessary to take a tenderloin, rump or back. It is preferable to purchase veal. Young meat cooked on charcoal is incredibly tender. Please note that the veal should be light in color.

To prepare the dish, the meat must be cut into medium-sized pieces across the grain. The ideal size should be no larger than two matchboxes stacked together.

In order to understand how to marinate beef for barbecue, you need to know that cooking requires products with high acidity: lemon juice, vinegar, wine, etc. Softer marinades that are familiar to us (mineral water or soy sauce) are completely unsuitable for beef or veal.

Soaking beef is necessary in ceramic, enamel or glassware. You can use stainless steel containers. But aluminum utensils are not suitable, because the acid reacts with the metal, which causes the release of harmful substances.

The taste of the dish depends on how the beef is marinated for barbecue. Chefs note that the meat shouldstay in the marinade for a long time - 6-12 hours. The processing time of beef directly depends on what products you have chosen for cooking.

Immediately adding s alt to the marinade is not recommended, as it draws the liquid out of the meat. Experts recommend putting it shortly before cooking. The meat will marinate much better if you put a weight on top of it.

Even if you do not know how to marinate beef for barbecue yourself, you should not buy a semi-finished product in the supermarket. Outwardly, it is very difficult to determine whether high-quality meat is used or not, and how long ago it was cooked. It is much easier to make your own marinade, especially since the recipes are very simple. Even the most inexperienced chef will cope with cooking.

Kiwi Marinade

Many believe that the most delicious marinade for beef skewers is made from kiwi.

Ingredients: kiwi (3 pcs), beef (2 kg), lemons (2 pcs) and vegetable oil (45 ml), a pinch of sugar, pepper and s alt - to taste.

Rinse the beef thoroughly and dry with a paper towel. Then remove the films and cut across the fibers. The thickness of each piece should not be more than 3 cm. We beat the prepared meat with a hammer, placing it in a bag, then s alt and pepper the beef.

Cut the onion into not too large rings and put it in a container with meat. We wash the lemons in running water, cut them into two parts, squeeze out the juice. Mix it with vegetable oil, after which the resulting mixture is poured ontobeef. We mix the products thoroughly and cover with a plate on top, on which we put a jar of water. We put the container in the refrigerator for about 6-8 hours.

In the morning, peel the kiwis, cut them into slices and mash them with a blender. We add some sugar. The resulting mass is transferred to a saucepan with barbecue. After two hours, the meat can be cooked. The advantage of kiwi fruit is that it contains a lot of fruit acids, which quickly tenderize beef and prevent proteins from folding during cooking. It is for this reason that kiwi skewers always turn out juicy and soft. Now you know how to marinate meat for beef skewers so that it is very tasty and tender.

Vinegar Marinade

Vinegar is an excellent product for cooking beef. Currently, housewives rarely use it for making marinades. Preference is given to kefir, mayonnaise and mineral water. All of these ingredients are good for preparing to cook chicken or pork. Beef has a different texture, so acids are used to cook it.

How to marinate beef skewers in vinegar? Ingredients: onion (450 g), beef (1.9 kg), barbecue seasonings, vegetable oil (45 ml), mineral water, vinegar (45%).

Wash the tenderloin well, dry and cut into pieces. In order for the beef to be softer, it can be beaten off. Next, rub the meat with spices and seasonings, chop the onion and add it to the beef. We also pour vegetablebutter. To prepare the marinade, mix a glass of water (mineral water with gas) with vinegar. Pour the meat with the resulting solution. It is recommended to put oppression on top. Then we send the container to the refrigerator. After 8-10 hours, the meat can be cooked. As you can see, it is not at all difficult to marinate beef for barbecue. The vinegar-based recipe can be called a classic. Housewives do not always use vegetable oil, you can completely do without it. But it makes the beef a little more tender.

Marinade with mayonnaise

Continuing the conversation about how to marinate beef skewers deliciously, it is worth remembering the recipe with mayonnaise.

Ingredients: mayonnaise (450 g), garlic (4 cloves), beef (1.2 kg), s alt, lemon.

Wash and dry the beef, then cut into pieces. Grind the garlic in a press and mix it with mayonnaise. Squeeze the juice from one lemon and add it to the garlic-mayonnaise mass. We shift the beef into a container and mix with the resulting marinade. Mayonnaise sauce should soak each piece well. Next, we send the meat all night in the refrigerator. Beef should be in the marinade for at least 8-10 hours, only then the dish turns out incredibly juicy and tender.

Marinade with kefir

Many people don't like vinegar-based marinades. If you have problems with the gastrointestinal tract, then vinegar should not be used. How to marinate beef skewers so that people on a diet can taste it? Of course, meat cooked on a fire is not the most dietary option, but still sometimes you canindulge in a delicious meal. To prepare meat, you must use the correct marinade, in this case it is recommended to use a recipe for kefir.

Ingredients: lemon (1 pc.), beef (1.9 kg), garlic (5 cloves), pepper mixture, kefir (550 g), s alt.

Wash and clean the beef, then cut into pieces. Grind the garlic and mix with pepper, rub the beef on all sides with the resulting mass. Wash the lemon in running water, cut it into two parts and squeeze out the juice, to which we add the grated zest. Add kefir and pour meat with marinade. We send the beef to marinate in the refrigerator. After 10-12 hours, the meat can be cooked. If possible, you can keep the beef in the marinade longer. Kefir is not too acidic, which means the meat will take longer.

Lemon Marinade

If you are thinking about how best to marinate beef for barbecue, you can use the recipe with lemons. Versatile citrus is used in many dishes, and is simply irreplaceable for marinades.

Ingredients: lemon (2 pcs.), beef (1.8 kg), garlic, olive oil (145 ml), ground pepper, s alt.

Meat is washed and cut. Next, squeeze the lemon juice and mix it with the zest, add ground pepper. Pass the garlic through a press and add to the marinade. Pour the meat with the resulting mass and add vegetable oil. We send the beef to marinate for 10-12hours in the refrigerator. It's better to use a load. Thanks to him, the meat will marinate much faster.

Marinade with wine

Delicious kebab is made with wine marinade.

Ingredients: dry red wine (250 ml), beef (1.8 kg), garlic, hot pepper, onion (350 g), s alt.

Wash the beef and cut into portions. Cut the onion into rings and add it to the meat. Grind the garlic with a knife and put it together with pieces of hot pepper in a container with beef. We also add red wine. Mix the ingredients thoroughly and send the pan to the refrigerator, not forgetting to put a load on the meat. After 8-10 hours, the kebab is ready for cooking. The meat cooked according to this recipe is very spicy.

Pomegranate juice marinade

Ingredients: lemon (1 pc.), Beef (1.2 kg), cilantro, vegetable oil (25 ml), pomegranate juice (450 ml), onion, black pepper, coriander, s alt, fresh cilantro (25 g).

Wash the meat and cut into pieces. Grind cilantro and mix it with beef, do not forget to add pepper and coriander. Cut the onion into rings, mix it with meat. Next, prepare the marinade. To do this, in a bowl, mix the freshly squeezed juice of one lemon with pomegranate juice and vegetable oil. Pour the mixture over the beef. We put the pan with food in the refrigerator for 8-12 hours. Before cooking, the kebab must be s alted.

Instead of pomegranate juice, you can use pineapple or apple juice. The rest of the recipe will not change.

Marinade frombeer and mustard

If you are thinking about how to quickly marinate beef for barbecue, we recommend using the following recipe.

Ingredients: dark beer (270 ml), mustard (240 g), ground pepper, beef (1.7 kg).

Cut the meat into pieces, wash it and generously grease with mustard. Sprinkle with pepper on top. We put the container with beef in the refrigerator for several hours. Then add beer to the pan and leave to marinate for another 4 hours.

Marinade with tomato paste

To prepare the barbecue you will need a beef tenderloin. We clean it from the films, rinse and cut into pieces. Chop the onion into rings and put it on the bottom of the container. We put bay leaf and pepper on it, and on top - meat, add s alt and pepper. Put tomato paste (120 g) on top of the meat and pour vinegar (60 ml). Next, we send the beef to the refrigerator for a day. After we take the meat out of the marinade and transfer it to a clean container, pour it with a mixture of dry white wine (65 ml) and lemon juice. After two hours, the meat is ready to cook.

Conclusion

Beef is different from other meats. It is for this reason that completely different marinades are used for it. A prerequisite for obtaining a delicious barbecue is the use of aggressive preservatives. These include vinegar, lemon juice, dry wine. They are what make the meat tender. Very often, mineral water is added to the marinade, which helps soften the beef fibers. Experts recommend that you always use weights in the process of preparing meat. With their help, you cansignificantly speed up the softening process.

An indispensable product in the preparation of beef is lemon. It is used in almost all recipes. The exotic fruit not only adds tenderness to the meat, but also adds flavor to the dish.

When planning to cook kebabs, you need to remember that beef marinates much longer than pork. The longer it soaks, the more tender the meat will be. Beef is not as fatty as pork, therefore, in the process of preparing the skewer, it is necessary to turn over more often so that the kebab does not burn. From above, the meat should certainly be watered with marinade or mineral water. The finished dish is served on the table with adjika, ketchup or salad.