If you ask anyone, even the most experienced chef, what is his favorite marinade for meat, you will hardly be able to get a clear answer from him. After all, over the many centuries of its existence, humanity has accumulated an incredible number of recipes for their preparation. Yes, yes, we didn’t make a mistake. Precisely for centuries. Because the pioneers in this matter were the ancient Egyptians. To keep the meat fresh, they dissolved sea salt in water and then soaked it in this brine. Later, in Southern Europe, salt was replaced with vinegar. And culinary experts liked this marinade for meat so much that even today, even despite the abundance of recipes, it finds its application. Over time, people thought of adding all kinds of seasonings - herbs, spices - which gave the marinated meat a special taste.

Main components of marinades

Any marinade that exists today for meat simply must contain three basic ingredients. This is a flavoring, some kind of acid and fat.

The acidic environment softens the meat fibers, resulting in a more tender finished dish. Fat (usually oil) coats the meat, causing the juice to remain inside during cooking. Well, with flavorings and without explanation, everything is clear. They give the food aroma and complete taste.

And now a few words about each component. As a rule, all types of vinegars available to modern cooks are used as acid. Kefir, yogurt, sour lemon juice, and pomegranate are also great for these purposes). Mayonnaise has also proven itself well, which essentially contains all three basic ingredients (if it has aromatic additives).

As for fats, it all depends on the “nationality” of the cuisine. Thus, in the Mediterranean they prefer olive, and in the East they often use sesame.

Perhaps the mentioned nationality also influences the type of aromatic additive. For example, in Chinese cuisine, almost every second marinade for meat contains garlic, green onions and ginger. The French love to add vegetables (carrots + onions + celery). Mexicans love hot marinades, so almost all of them contain hot pepper.

In general, by and large, a marinade for meat is fertile ground for the work of a culinary specialist. Here you can experiment and create your own masterpieces almost every day, without forgetting, however, the basic rules of pickling. Which, in fact, will be discussed further.

Basic Marinating Basics

As a rule, almost every one used does not require cooking. But there are also exceptions. Let's say the French prepare a marinade from boiled red wine, adding juniper to it. But Mexicans sometimes bake their favorite peppers before adding them to the sauce to give the marinade a richer, somewhat smoky flavor.

As for dishes: you need to take containers that do not react to acid. For this reason, metal or aluminum utensils will not work. Take containers made of porcelain, clay or glass. It is not at all necessary that the marinade completely covers the meat. The pieces can be simply turned over or stirred from time to time.

About the cooking time. Follow the recipe. The principle of “let it sit a little longer” does not apply here. Meat that has been left in the marinade for too long can simply become tasteless and sour.

And one last thing. Before the cooking process itself, be sure to ensure that the marinade drains from the pieces. Because when they are wet, for example on a grill, they will be stewed rather than fried.

And remember: you cannot reuse the marinade. There are too many bacteria in it. Even if you want to pour it over, say, a shish kebab while frying, don’t be lazy, put the mixture in a saucepan on the stove and quickly bring (but don’t boil!) to a boil. Believe me, you will be healthier.

Well, that's enough theory, I think. Let's move on to practice. So, recipes for marinades for meat. Begin!

The easiest way

Naturally, this will be a meat marinade with vinegar. By and large, almost everyone who prepared shish kebab previously kept it in this composition. What exactly does such a marinade provide? Soft meat. No more. But sometimes this is enough.

To prepare, we need three hundred grams of onions, a glass (250 milliliters in volume) of ordinary vinegar (nine percent), a grain of black pepper and, of course, salt. A packet of seasoning, special for barbecue, wouldn’t be amiss either.

How to cook

We cut the pork (preferably) randomly into pieces of the size we need, put the meat in a container. Mix the onion cut into rings with seasoning, salt and, of course, vinegar, add all this to the meat. Then add water (cold, but boiled) so that the marinade completely covers our future kebab. Add some peppercorns and a couple of laurel leaves. All. Place in the refrigerator overnight. And in the morning you can go on a picnic and barbecue.

Complicating the composition

As we have already mentioned, preparing a marinade for meat is a creative process, and therefore nothing prevents us from improving the first recipe. Why take the same onion (three large pieces will be enough), four cloves of garlic, three teaspoons (don’t overdo it!) of sweet paprika, a pinch of hot pepper, a large lemon and a couple of tablespoons of banal sunflower oil. A bunch of parsley wouldn't hurt either.

Cut the onion into rings and mix it with finely chopped garlic. Add peppers, pour in oil, salt, squeeze out the juice from our large lemon. Leave for about thirty minutes. During this time, it will be possible to prepare the meat - wash and cut into pieces of the required size. And after the specified time has passed, we add the meat to the marinade we have prepared, after which we forget about it until the morning. As for parsley, you can also chop it along with onions and garlic. It will give the marinade a more interesting taste. But here you need to be more careful. Someone who doesn’t really like this greenery may not like the smell of the finished food.

However, what are we all about barbecue? Unfortunately, it’s not often that we get to go on a picnic these days. But at home you have to cook every day. So let's talk further about other recipes that will be useful to housewives in everyday life.

Marinade for meat for frying in a pan

How often does it happen that there is simply no time to cook! Of course, a good piece of meat can satisfy any, even a demanding and extremely capacious male stomach. True, cooked in a hurry, it is not always able to please our people. What should we do in this case? Of course, use a meat marinade! Not only fresh pieces are suitable for frying in a pan. The meat can also be marinated. And do it in the evening. And after work, quickly prepare a delicious dinner from it.

Take a glass of any beer (the brand doesn’t matter), a few (four pieces will be enough) cloves of garlic, a teaspoon of such wonderful seasoning as thyme, lemon, ground pepper (red). Mix all this, just don’t forget to cut the citrus, and then put portioned pieces of meat into the marinade. Just remember: you need to let it sit in this mixture for at least two hours. Well, it’s best, of course, to leave it overnight. All. Meat that has been in such a marinade will be very tender, soft and incredibly tasty. And no one will dare to reproach you that “today we have dried out soles for dinner again.”

"Instant" marinades

Didn't have time to prepare meat for tomorrow evening? No problem! There are instant ways to help make it soft and tasty. We look into the refrigerator. And if there is mayonnaise and tomato sauce, then we rejoice. Mix them, add chopped garlic + your favorite seasoning. Half an hour of marinating, ten minutes of cooking - and a great dinner is on your table.

Or you can mix yogurt or sour cream with finely chopped onions and pickles. Also an excellent marinade for frying meat. Just don't forget to add seasoning, of course. Whichever one you like best.

Marinade for meat with soy sauce

The latter is an excellent replacement for vinegar, which everyone is already pretty fed up with. Marinade with soy sauce goes well with all types of meat. And it’s very easy to prepare. To do this, take one hundred milliliters of the sauce itself, the juice of half a lemon, and mix. Crush the garlic clove and add to the previous ingredients. Season this mixture with a quarter teaspoon of ground pepper. And add a pinch of basil.

Just remember: do not add salt to the marinade. After all, the sauce itself contains quite a lot of it, so be careful, try the composition during cooking. By the way, this marinade is quite “fast”. Beef can be kept in it for no more than three hours. So be sure to take note of this method.

A small retreat

And since we are talking about soybeans, I would like to say a few words about another product made from it, which some call meat. Everyone, as they say, has their own taste, and healthy eating is, of course, very good. However, such meat, although very healthy, is not always pleasing with its smell, much less its taste. And here the marinade will come to our rescue. For soy meat, there are not many options for its preparation, however, in any case, there is something in the culinary piggy bank.

So, let's arm ourselves with coriander grains (half a teaspoon will be enough), turmeric (a third of the same spoon), cardamom (we take the same amount), a tablespoon of lemon juice, a mixture of peppers (here - to taste), tomato paste (one hundred and fifty grams, not more), three tablespoons of oil (any vegetable). Mix all these ingredients, and then pour the resulting mixture, previously soaked in boiling water for ten minutes. Marinate overnight (keep in the refrigerator). Well, then you can cook anything from such meat. Let's say, goulash, or even bake it on coals. People who know a lot say that it turns out to be an excellent dish. But here, of course, is precisely the moment when, as they say, there is no arguing about tastes.

Marinades for smoked meats

Who among us doesn’t like to enjoy smoked delicacies? Unfortunately, not everyone has the opportunity to prepare such delicacies on their own. But if it is available, then, of course, you will need to know which marinade is best for smoking meat. There are also quite a lot of recipes for their preparation, but we will tell you about a few of the best.

Marinade with ketchup

Take half a glass of tomato ketchup, white wine, olive oil and honey. Then add to it a teaspoon of previously chopped garlic, a mixture of peppers, dry mustard and salt. Pour this mixture over the meat. This marinade recipe is good because you can keep it in it for no more than three hours.

On kefir

To make such a marinade for smoking meat, you need to take a glass of kefir, a teaspoon of sugar, about fifty grams, no more, of olive oil, a third of a glass of mint leaves (chopped), five cloves of garlic (crush with a knife). Mix all this, add salt and pepper as you like. Marinate for at least eight hours.

We have offered just two recipes out of many available to smokehouse owners today. All of them are very diverse, and most of them, as a rule, are copyrighted. So you can easily take the ones we have discussed as a basis, and then come up with your own variations based on them. The only thing that experts recommend taking into account. If you smoke meat for future use, be sure to add one more ingredient to the marinade - food nitrate. This is what will allow the product to be stored for as long as possible. As for its quantity, it is usually taken no more than three percent of the required volume of salt.

And finally, let's look at a few recipes for unusual marinades.

Fruit

This marinade is usually used when you want to cook beef steaks.

To make it, you first need to peel and then grate the kiwi on a coarse grater (two large copies will be enough). Then add a pinch of rosemary and a mixture of your favorite peppers to them. Salt and then marinate the steaks in this mixture. The holding time is at least an hour. Before cooking, do not forget to dry the steaks with a napkin. It is advisable to fry in a hot frying pan. And although the marinade is somewhat unusual, the taste of the final product is simply amazing!

"Drunk" marinades

The constant ingredient in such compositions is either wine or cognac. Maybe also beer. We mentioned one such recipe above. And now we’ll tell you about a few more, but this time on wine.

Carrots (one piece is enough) and two fairly large onions cut. Crush the garlic (several cloves). Add all this to the meat previously placed in the dish, pour in a glass of wine (dry white), as well as half a glass of vegetable (any) oil. Add salt, throw in a few black peppercorns and a couple of bay leaves. Mix carefully. Marinate for about eight hours. By the way, by the way. Without marinade, such meat can be stored for another two days. So be sure to take note of this “long-lasting” recipe.

Very often, white wine is mixed with fruit juices. For example, an Austrian recipe suggests making a mix of a glass of wine and three glasses of pineapple juice. Ground black pepper is used as seasoning. And the Argentinean version involves the presence of two glasses of grapefruit juice and half a glass of lemon juice and wine. In addition, it is recommended to add a teaspoon of curry.

An excellent marinade for almost any meat is a mixture of apple juice (a whole half liter of the drink is already taken here), a glass of brandy, finely chopped one onion, marjoram and turmeric (you need to take a pinch of these ingredients).

Conclusion

Of course, it is almost impossible to describe all existing recipes. After all, as we have already mentioned, all marinades can be made independently, based on the recommendations of culinary specialists and your own taste preferences. But one thing is certain. Marinade is necessary for meat. After all, it is this that makes this product soft and tender. Well, its components allow you to radically change the taste of many dishes that have long become familiar to us. So don't be afraid. Create! Come up with your own marinades, and let your family praise you for your imagination and extraordinary culinary abilities.

Bon appetit!

7 ways to make beef tender.

How to marinate beef for tenderness?

You can cook beef in many ways. This is healthy and tasty meat, but housewives do not always turn it out soft. If you have a couple of hours before cooking, you can marinate beef for tenderness according to our recipe. And below I will tell you how to cook beef soft and without marinating.

Marinade for beef (for softness).

Method 1. Beef marinated with vinegar.

For 1 kg of beef. Cut the meat into pieces or a whole piece. Marinate for 1 hour.

• 1 onion (cut into half rings)
• 3-4 tablespoons vinegar 9%
• 1 teaspoon granulated sugar
• ground pepper to taste
• half a glass of water and a little sunflower oil
• ATTENTION! We don’t salt the meat - we marinate without salt! Add salt during cooking.

Leave the beef in the marinade for 1.5 -2 hours. Next, beat the meat with a hammer and cook according to the recipe.

Method 4. Beef marinated in beer.

For 1 kg of beef. We take:

Salt and pepper. Stir or coat the meat and marinate in the refrigerator in a pan or in a bag for 1 hour. Next, fry over a fire or in a frying pan. The beef will be incredibly soft!

Method 5. Beef marinated in sea buckthorn juice.

Even not very successful beef can be cooked very soft and juicy. We cut the beef into steaks, pieces 2 cm wide and the size of a palm, so that we can fry it later.

• 1 glass of sea buckthorn juice
• salt, pepper to taste

Salt and pepper the meat and put it in a bowl. Pour the meat with 1 glass of sea buckthorn juice (sour is best). Let the meat stand for 40-60 minutes. Then heat a frying pan with a small amount of sunflower or olive oil. Fry on both sides for 5 minutes to form an appetizing crust. Then close the lid, reduce the heat to low and simmer until tender, about another 40 minutes. Turn the pieces over once in the middle of stewing.

The beef will come out very juicy and soft! And sea buckthorn juice will add a unique flavor to your dish!

Method 6. Beef marinated with kiwi.

In general, to soften meat, you need acid. But vinegar, if you overcook the meat, can have the opposite effect and the meat will become tough, like a sole.

Marinade for 1 kg of meat.

• kiwi - 2 pcs. peel and grate
• We cut 1-2 onions into half rings
• salt and pepper the marinade

Parsley goes well with beef. Coat the meat well in the marinade, put it in a container with a lid and put it in the refrigerator for 2 hours. Next, cook according to the recipe, in pieces or a large piece in the oven.

The meat will become deliciously tasty and tender!

Method 7. Beef marinated with tomato (tomato marinade).

For 1 kg of beef. Cut the meat into pieces or a whole piece. Marinate for 1-2 hours.

Make the marinade:

• tomato paste 2 table. spoons
• press 4 cloves garlic through a press
• 2 medium onions, cut into half rings
• sweet pepper 1/2 pcs. chop into small cubes or thin strips
• pepper with ground black and red pepper
• add 1 teaspoon of salt and 1 pinch of khmeli-suneli
• and finely chopped herbs (parsley, basil, thyme)

Coat the beef with marinade, place in a saucepan or container with a lid and keep in the refrigerator for 1-2 hours.

How to cook beef tender.

To make the beef soft, for example in goulash, we need time. We defrost the beef “on our own”, no defrosting in the microwave. Cut the meat into pieces and rinse. Place the meat in a frying pan or saucepan and pour in enough water to cover the meat. DO NOT SALTY!(unless otherwise indicated in the recipe, for example, you can add salt with sea buckthorn juice when marinating) Simmer over low heat for 1 hour. Next, prepare according to the recipe.

You can salt the meat after 1 hour of marinating. So that it absorbs the salt.
Meat prepared in this way will definitely be soft.

You might be interested in:

(module Marinades for meat)

Today we will tell you how to quickly and tasty stew beef, offer several recipe options and share cooking secrets. Beef is one of the healthiest types of meat; it contains protein, B vitamins and, of course, beneficial minerals.

Beef stew - general principles and methods of preparation

Beef is a tasty and nutritious meat, which is a real storehouse of protein, healthy minerals and B vitamins. The most convenient way to prepare beef is stewing; this process allows fairly tough meat to become soft and tasty. Typically, the process of stewing beef takes from 40 minutes to 2.5 hours; the cooking time depends on the type of meat and the age of the cow or calf.

Beef stew - food preparation

First of all, the meat should be cleared of films, cut into medium-sized pieces across the grain and marinated. The process of marinating meat usually takes from 2 to 8 hours; it is necessary so that the meat becomes especially aromatic after cooking and stews faster. If you avoid marinating, you should be prepared in advance for the fact that stewing will last at least 2 hours, while after marinating it may take less than an hour. Fry the marinated or simply cut into pieces meat in a frying pan on different sides for 5-7 minutes and put it in a container for stewing.

Beef stew - preparing dishes

The meat is fried in a frying pan, stewed in a duck pot, saucepan or clay pots. The dishes used for frying beef are poured with olive or vegetable oil, sometimes they are replaced with butter, fat (pork) or lard.

Recipe 1: Beef Stew with Onions and Potatoes

Beef goes well with potatoes; it is not surprising that stewed meat with this vegetable is the most popular among Russian housewives.

Ingredients:

• - 500 grams of beef;
• - 800 grams of potatoes;
• - 2-3 onions;
• - 1 tablespoon of flour;
• - 2 tablespoons of butter;
• - 2-3 pieces of bay leaf;
• - several pieces of cloves;
• - 3 glasses of boiling water;
• - ground black pepper;
• - 5 pieces of peppercorns;
• - salt.

Cut the meat into 5-6 pieces, add salt, pepper, bread in wheat flour and fry in butter until golden brown. Add 1 glass of water to the frying pan, boil, add another 2 glasses of bitter water, cover the dish with a lid and simmer for 2 hours.

After the beef is almost ready, add onion (finely chopped), potatoes, cloves, pepper and bay leaf. Simmer over low heat for half an hour or 40 minutes. This dish is usually served with vegetables or a salad of cucumbers and tomatoes.

Recipe 2: Beef stew in Russian style

This dish was prepared by our grandmothers and great-grandmothers, today we have the opportunity to try one of their favorite delicacies.

Ingredients:

• - 600 grams of beef;
• - 3 onions;
• - 1 carrot;
• - 4 potatoes;
• - 2 slices of rye bread (sour);
• - celery root;
• - 150 grams of bacon;
• - 50 grams of melted butter;
• - 2 glasses of meat broth;
• - 100 grams of flour;
• - 100 grams of sour cream;
• - Bay leaf;
• - pepper;
• - greenery;
• - salt.

Salt the meat and fry it in melted butter, first “rolling” it in flour. Chop vegetables, mix them with bread and spices. In a container that will be used for stewing beef, place the first layer of thinly sliced ​​bacon, then put the fried meat, then vegetables, again meat, again vegetables.

Fill the contents of the pan with hot broth so that the liquid covers the contents of the container. Place the beef and vegetables in the oven and simmer for 2 hours. Sour cream is added half an hour before readiness.

Beef goes well with mushrooms; it is not surprising that these ingredients are often components of one dish.

Ingredients:
- 500 grams of beef;
- 500 grams of fresh mushrooms;
- 2 onions;
- 2 tablespoons of fat;
- 1 glass of sour cream;
- black peppercorns;
- dill;
- salt..

Cut the meat into pieces, beat them, fry them together with onion rings. Fry the mushrooms separately in fat and add to the fried beef. Fill the dish with sour cream, add pepper and salt. Place the beef and mushrooms in pots, place in the oven and simmer for 2 hours.
The dish is served with boiled potatoes, previously sprinkled with dill.

Recipe 4: Beef stew with prunes

Beef can be not only salty, but also sweet; the combination with prunes is very appropriate here.

Ingredients for meat:
- 700 grams of beef;
- 600 grams of prunes;
- 100 milliliters of vegetable oil;

Ingredients for the sauce:
- 50 grams of wine vinegar;
- 1 glass of orange juice;
- 2 glasses of meat broth;
- 1 lemon;
- 50 grams of butter;
- 50 grams of tomato paste;
- 50 grams of wheat flour;
- peppercorns;
- salt.

Chop the meat, fry, put in a container, add water and simmer over low heat.
Prepare the sauce separately: mix wine vinegar and sugar, cook until golden brown, then add orange juice and broth. Add flour to the meat, pour in the sauce, add tomato paste. Simmer the dish for half an hour, then add prunes, lemon slices and pepper, and cook again over low heat.

For stewing, the shoulder portion of beef is usually used.

Before stewing, the meat should be marinated; the easiest way is to pour red wine over it and leave for 6 hours.

The beef is stewed for 40 minutes to 2.5 hours.

To ensure that the meat is thoroughly stewed, soft and tender, you can add alcohol, such as vodka, beer or cognac.

How to stew beef so that it is soft step by step video recipe

We have also prepared a video for you to fully understand the step-by-step cooking process.

How to stew beef so that it is soft recipe with photos

Having all the necessary ingredients and using our tips from this article, you will prepare this wonderful dish without much difficulty and (we hope) with pleasure.

Even more delicious recipes.

Greetings, my dear cooks. What do you most often cook for family celebrations? I understand that every housewife has her own signature dishes. But no one forbids expanding their list. Today I'm going to tell you how to make a marinade for tender beef. Then this meat can be baked or fried. It will turn out very tender, tasty and aromatic.

The most important thing is the meat. It is better to cut the beef across the grain. Before stewing the meat, fry it over high heat. Thanks to this, a golden brown crust will appear on the piece, and the meat juice will not leak out.

Don't be afraid to add alcohol– the meat won’t make you drunk :) If the recipe calls for adding alcohol, great. If not, then simply enrich the marinade with vodka. During the heat treatment, the alcohol will evaporate. But during the marinating time it will have time to act. But cognac-vermouth will add specific notes to beef, which is not always appropriate. You can also add wine, it always works well with meat.

Do not overcook beef in the oven. Be sure to time yourself. Of course, the time depends on the size of the piece. On average it takes about 1.5 hours. If cooking in a sleeve or foil, let the beef cool completely without opening it.

If you are braising beef, brown it first. To make it soft and juicy, the pieces of meat must first be quickly fried. To do this, the pan must be well heated so that the meat is sealed. And then the meat juice will not flow out of it. Then simmer the meat by pouring boiling water with seasonings for 40 minutes to 1.5 hours.

For the chops The meat should be well beaten on both sides and marinated. I marinate in a mixture of apple cider vinegar + wine + spices. Next, the meat needs to be rolled in beaten egg. For breading, fine crackers, flour or crushed oatmeal will do. Afterwards, quickly fry the meat over medium heat. We need a crust. Then you need to put it in a mold and cover it with foil. This is to prevent moisture from evaporating. Bake for up to an hour. I found a good video instruction on this topic.

Recipes for cooking soft beef

There are many marinade options. Today I will introduce you to 8 recipes. Many of them are suitable for frying in a pan and baking in the oven. By the way, here's another one. So you have a huge field for activity. Prepare and be sure to post your results in the comments.

Kiwi marinade

• kilo of beef tenderloin;
• 3 pcs. kiwi;
• 3 pcs. onions;
• 4 cloves of garlic;
• salt + spices.

The beef is washed and dried with a paper towel. And then cut into thin, large pieces. Peeled onions are cut into thin half rings. Garlic cloves are cut into slices. Meat pieces are salted and flavored with spices. And then they are mixed with onions and garlic.

Exotic fruits are peeled. And then the pulp is grated on a fine grater or pureed in a blender. Afterwards the gruel is added to the meat and everything is mixed thoroughly. The tougher the meat, the longer it needs to be kept in the marinade. The maximum recommended time is 1 hour. Moreover, you need to keep the meat in the refrigerator. But don’t overcook, because the pieces will fall apart. And instead of juicy tender beef, you will end up with meat puree. It will turn out very unesthetically.

The marinated pieces are wrapped in foil and placed on a baking dish. The oven is heated to 190-200 degrees. Bake in foil for about 50 minutes.

By the way, this marinade can also be used to prepare shish kebab. Only then will the meat have to be cut into oblong pieces so that they can be threaded onto skewers. And here are others. Experiment, my friends.

Meat for frying in a frying pan

Beef prepared according to this recipe simply melts in your mouth. For it you need to take:

• kg tenderloin;
• 50 g butter;
• 2 large onions;
• water;
• salt+pepper.

Cut the onions into thin half rings. We cut the meat into slices up to cm thick and beat it on both sides. Fry it in butter over high heat. While frying, add salt and pepper the beef.

Take a thick-walled pan and put a layer of meat in it. Cover it with an onion layer (add a little salt on top). And then we lay out several more tiers in this order - meat, onions, etc. The last layer is onion.

Pour some water into the frying pan where the beef was fried - this is to collect all the “flavors”. Then we pour it all into a pan with meat and onions. Add water to the vessel. Pour enough liquid, but it should not reach the very top layer.

Cover the pan with a lid and place on medium heat. When the liquid boils, reduce the heat to low. And simmer the beef for about an hour and a half. Then we check - if a piece comes off easily, it means it’s time to set the table. And if the beef is a little tough, you need to simmer it a little more.

Making marinade from soy sauce

For a kilo of tenderloin take:

• 2 pcs. onions;
• 3 tbsp. soy sauce;
• 1 tsp sweet paprika;
• 1 tbsp. olive oil;
• 1 tsp salt;
• ¼ tsp. crushed black pepper.

Puree the peeled onions in a blender. Then mix the onion pulp with butter and sauce. We enrich the mixture with paprika and pepper, and also add salt. Mix everything well.

Pour the marinade over the beef and keep it in this spicy mixture for about half an hour at room temperature. Then we transfer the meat into the sleeve. Preheat the oven to 180 degrees and place the tenderloin in it. It takes about 2 hours to bake the yummy food at this temperature.

How to marinate beef with mustard and lemon

The recipe for this delicacy is as follows:

• kg pulp;
• 3 tsp mustard;
• 3 tbsp. vegetable oil;
• half a lemon;
• 5 pieces. allspice;
• 2 tsp herbs (basil+marjoram+oregano);
• salt.

Grind the pepper in a mortar. Mix herbs, pepper, oil and salt in mustard. Squeeze the juice from half a citrus fruit and enrich the marinade with it. Mix the ingredients. And generously coat a piece of beef with the spicy mixture.

Place the meat in a sleeve or wrap it in foil. And then we put it in an oven preheated to 180 degrees. Bake for approximately 90 minutes.

Marinate in wine

For a kilo of beef you need to take:

• 1 small + 1 medium-sized onion;
• 1 tsp each crushed black pepper + dry rosemary + salt;
• 0.5 l of dry red wine;
• 3 strips of orange zest;
• 2 tbsp. jam or preserves (seedless);
• vegetable oil;
• 4 celery stalks;
• 3 garlic cloves.

Cut a small onion into thin half rings. In a glass bowl, mix the zest, jam, onion, salt, pepper, rosemary and wine. Place the beef in the marinade, place the vessel in the refrigerator and leave overnight.

Then remove the beef from the marinade and dry it with a paper towel. Fry it in vegetable oil until brown (you need to fry it over high heat).

Strain the wine marinade - we still need the aromatic liquid. Peel a medium-sized onion and cut into small cubes. Chop the celery and cut the garlic into slices. Sauté onion, garlic and celery in a Dutch oven until soft. Add the liquid from the marinade here and bring the mixture to a boil.

Then, we put the piece of meat fried in a frying pan into the roasting pan. Cover the dish with a lid and place it in an oven preheated to 150 degrees. Simmer the meat for about 2 hours. After an hour, carefully turn the meat over. Remove the beef from the roasting pan and cut into pieces. Serve this yummy with fresh vegetables.

Making a simple kefir marinade

Prepare in advance:

• 800 g tenderloin;
• 2 tbsp. olive oil;
• 3 cloves of garlic;
• 450 ml kefir;
• 1 tsp soy sauce;
• 1 tsp sweet paprika;
• salt + pepper + dried rosemary (to taste).

We wash the fillet under running water and let it dry. Mix kefir with sauce, paprika, rosemary, and garlic pressed through a press. Salt and pepper this mixture, and then mix thoroughly again.

We send the meat into the aromatic mass (it is advisable that it be completely covered with marinade). And put it in the refrigerator overnight. If possible, it is better to leave the meat in the marinade for a day. Just turn the tenderloin from time to time so that it is evenly saturated with spices.

Next, take the marinated beef out of the refrigerator and remove it from the marinade. And leave for an hour at room temperature. We tear off a piece of foil (the beef will be wrapped in it), pour oil here and lay out the tenderloin. You can pour a little marinade on top. Wrap the meat in foil and place it on a baking sheet. Next, put it all in an oven preheated to 180 degrees.

Bake for about an hour. Then turn off the oven, but do not rush to take out the delicacy. Leave it in the oven for another half hour - let it simmer thoroughly. This will make the meat tastier and more tender.

If desired, you can marinate the tenderloin in tomato paste. Here is a video recipe on how to do it correctly.

Vinegar marinade for juicy beef

The main ingredient of this marinade is balsamic vinegar. Under no circumstances replace it with table food. Otherwise, the aromatic solution will not soften the meat, but will make it tougher. If you don’t have balsamic vinegar, as a last resort, you can use natural apple cider vinegar.

For this dish you will need the following ingredients:

• 700 g marbled beef;
• 4 tbsp. dry red wine;
• 2 garlic cloves;
• 1 tsp ground ginger;
• 1.5 tbsp. balsamic vinegar;
• 1 tbsp each vegetable oil + honey;
• a sprig of thyme + rosemary;
• a bunch of purple basil;
• salt+pepper.

Combine crushed garlic with wine, vinegar, ginger, oil and honey. Cut rosemary, thyme and basil into small pieces, and then add these herbs to the marinade. Season the mixture with pepper, and then mix all the ingredients thoroughly.

Cut the beef into portions, add some salt and pour in the slightly cooled aromatic mixture. Leave the meat to marinate for 1.5-2 hours at room temperature. Then we put it in a sleeve and put it in an oven preheated to 170 degrees for 70-80 minutes.

By the way, you can marinate beef steaks in this aromatic mixture. It will turn out amazingly delicious. And in the article “ » I shared other options for original marinades.

How to marinate beef in vodka

This is a quick way to infuse the tenderloin with spices and make it soft, juicy and tender. For the recipe you will need:

• 600 g fillet;
• 200 ml sour cream;
• 60 ml vodka;
• ¼ part chopped nutmeg;
• rosemary;
• salt + pepper coarsely crushed;
• vegetable oil.

Cut the tenderloin into pieces 4 cm wide. And beat it on both sides so that the width is reduced to 3 cm. Mix sour cream with nuts, vodka, rosemary, pepper and salt. Generously coat the beef with the aromatic mixture, cover the bowl with cling film and place in the refrigerator.

After 30-40 minutes, remove the meat from the refrigerator. Heat the oil in a frying pan and add the pieces there. Fry them over high heat until nicely browned. Then pour the marinade over the beef, cover the frying pan with a lid and simmer the yummy stuff over low heat until done.

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Marinade is an important component of the dish, which will add not only appetizing flavors to the meat, but will make it softer and more tender. Take note beef marinades from T-Bone Academy. They will definitely come in handy ahead of your spring picnics!

Beef marinades: subtleties of selection and preparation

Marinades for beef should be selected with special care, taking into account not only the characteristics of the selected meat, but also the method of its preparation. For frying and grilling, spicy marinades with a pronounced taste are used, since the smell of smoldering coals will play a role, which will give the meat a smoky note. To bake meat in the oven, use marinades with a moderate taste, since the taste and aroma of baked meat is very delicate and the marinade should not overwhelm them.

Marinade for cooking beef at home in the oven

Since we started talking about baked meat, let's focus on how to properly marinate meat before baking. Usually large cuts are taken for the oven, weighing from 1 kg. This or Striploin if it's English roast beef. Pork neck or shoulder, if cooked. T-bone steaks like Tomahawk, Porterhouse, T-bone, if you cook the steaks in the oven with vegetables.
Initially, fattier cuts with good marbling are taken for baking - then the baked meat turns out juicy. And preference is given to those parts of the carcass in which the muscles are least involved, that is, in fact, meat for baking does not need too harsh and aggressive marinades, since it is soft in itself. And yet, when you want to bake meat deliciously, beef marinades will not be superfluous.

Dry marinade for beef in the oven

First, the marbled meat is blotted to remove excess moisture and a thin layer of olive oil is applied. Then the cut is sprinkled on all sides with a pre-prepared mixture of aromatic spices and seasonings. For fatty meats, use rosemary, dried garlic, ginger, hot pepper, smoked paprika, coarse sea salt or pink Himalayan salt and freshly ground black pepper. For lean meat, oregano, dried basil, marjoram, thyme, sweet paprika, and white pepper are suitable. If you bake lamb, take a mixture of oriental spices from turmeric, cumin, coriander, barberry, and be sure to add garlic and rosemary. Read how to make homemade seasoning for meat. We also advise you to pay attention to. This is a universal seasoning for many dishes with a carefully selected set of natural herbs and spices.
Distribute the selected spices well throughout the piece and place the meat in a food container or deep plate, covering with cling film. Large pieces of meat need at least 12 hours to marinate well.

Olive marinade for beef

It's gentle and doesn't contain harsh tenderizers, so it won't turn tender meat into a piece of rubber sole. So, mix olive oil with dried basil, crushed garlic and sweet paprika. Stir well. Add some liquid flower honey and mustard. Season the mixture with allspice and stir well until emulsified. Apply the resulting marinade to the meat and leave it in the refrigerator overnight. It is worth noting that a marinade made from oil and dried herbs is one of the best when there is no goal to soften the meat, but the goal is to make it tastier and more aromatic. This applies, first of all, to steaks and roast beef made from marbled meat. You can find other recipes for marinades with olive oil.

Marinade for boiled pork

Baked boiled pork is the most popular recipe for cooking meat in the oven. To make the dish even tastier and more aromatic, the meat is pre-marinated. Both a dry marinade and a classic one using liquid are suitable. This could be wine, beer, a mixture of citrus oil and juice, etc.
The simplest marinade for boiled pork is a fragrant mixture of spices. Prepare it yourself, because ready-made mixtures are less aromatic and do not allow you to prepare a marinade that perfectly suits your taste preferences. Just be sure to add a little oil to release the esters in the spices.
Here's what Jamie Oliver recommends for boiled pork marinade:
2 tsp each , nutmeg, ground ginger, ground cinnamon and ground cloves. Grind all this assortment in a coffee grinder. Add 2 tbsp. l. liquid honey and 100 ml dark rum. Cover the prepared pork meat with this marinade and leave to marinate for a day.
Important: When baking, a mixture of honey and rum will provide the meat with a beautiful caramel crust with a glossy shine. You no longer have to prepare the glaze separately and cover the meat with it.

Marinades for cooking outdoors/on a picnic

Marinade for beef shish kebab

Today there is no need to marinate shish kebab in vinegar. It’s better to buy the right one, then the need to prepare complex and corrosive marinades will disappear by itself. Read how to choose meat for barbecue.
When preparing a marinade for beef skewers, focus on flavor and slight tenderization. The best helpers for this: mustard, onion gruel, beer or wine. Here's a simple marinade recipe for barbecue. 4 hours will be enough for the meat to be ready for frying.
Grate the lemon zest, crumble a few bay leaves, add a few grated or finely chopped onions, season with coarse allspice, add a lot of chopped cilantro, parsley, celery and pour over the oil. Stir the mixture well. Next, if desired, add a glass of beer, wine or a little soy sauce. Pour the marinade over the pieces of meat and marinate in the refrigerator as long as time allows. Read what other recipes for barbecue marinades we recommend.

Beef marinades: tomato

When choosing a marinade for meat, consider the characteristics of the selected cut. For example, if the meat is a bit tough, you should choose ingredients such as mustard and lemon juice. Whereas it is better to marinate tender tenderloin simply in herbs.
One of the most popular is tomato marinade for beef. It may seem a little boring, but T-Bone Academy will tell you how to diversify it. The first step is to scald fresh tomatoes with boiling water and remove the skins from them. Chop the tomatoes without draining the juice and place them in a bowl for marinating. Add onions cut into half rings, a few sprigs of rosemary, crushed between your palms, salt and ground pepper. The secret ingredient that will transform the dish is unrefined corn oil. It will combine all the flavors into a single ensemble and add personality to the finished dish. Tomato marinades for beef are ideal for preparing barbecue, or you can visit the T-Bone company website. Remember that the marinade for beef with tomatoes has good softening functions. It makes sense to use it for tough, alternative steaks.

Beef marinades: mustard

Meat marinades often contain mustard. And it’s not surprising, because this ingredient not only makes the meat tender, but also adds a special piquancy. If you want to spend an unforgettable weekend in nature, you can season the shish kebab in a mustard marinade. The mustard beef marinade is usually made with Dijon mustard, but you can choose according to your taste. A basic mustard marinade for beef is prepared as follows: mix Dijon mustard, a little white wine vinegar, honey, salt and ground pepper. Keep the cut for at least 6 hours in the refrigerator, and then feel free to start preparing aromatic and incredibly tasty kebab.

Beef marinades: kefir

Kefir marinade for beef will appeal to lovers of tender meat. This recipe will help tenderize the cut and preserve the natural beef flavor of the meat. Just mix natural kefir, onion cut into half rings, salt and ground pepper. The secret ingredient that will allow the marinade to penetrate deeper into the meat fibers is carbonated mineral water. The ratio of kefir and water should be 2:1 - then you will prepare the perfect marinade for beef with kefir.

Beef marinades: beer

If you like richer flavors and aromas, we recommend preparing a beer marinade for beef. You can choose light or dark to suit your taste. Add a few crushed juniper berries for flavor, a little vegetable oil, a couple of tablespoons of balsamic vinegar, salt, and ground pepper. It should be noted that it is better to choose natural, live beer, otherwise you risk adding unnecessary preservatives and harmful additives to the marinade. Or you can at the Capital Market in the specialized meat store T-Bone. Beer marinade for beef goes well with bone-in steaks.

Beef marinades: spicy

Beef marinades with generous amounts of spices can turn your BBQ party into a real flavor feast. Try soaking the meat in a spicy Moroccan mixture and making a kebab from it. The result will delight lovers of “fiery” dishes! First, dry the cardamom, cumin and allspice in a frying pan. Grind in a mortar along with coarse salt, chopped garlic and chili powder. Then add a little lime juice and zest, dilute everything with refined olive oil. Coat the beef with the resulting spicy mixture and leave for about 4 hours in a cool place.

Steak marinades

Coffee marinade for grilled steak

As we have already said, the grill will give the fried meat its unique aroma. Want to enhance it? Then prepare a coffee marinade for grilled beef steak. Brew strong coffee, and when the liquid has cooled, mix it with lime juice, add hot and black pepper and a little brown sugar or cocoa. Keep the steaks in the coffee marinade for about 2 hours, then you can cook them. Please note: this marinade does not work to soften, but to give the dish a special taste and aromas.
If you need to tenderize steak meat, prepare this marinade for grilled meat: mix apple juice with a small amount of apple cider vinegar. Add grated lime or lemon zest. Don't forget the dry spices, pepper mixture and add a little olive oil. Stir the marinade and use it to tenderize tough steaks. You will find more marinades for alternative steaks.

Spicy Asian Steak Marinade

It is prepared from fresh herbs with the addition of classic Asian sauces and spices. You need to grind 1/4 cup of basil leaves and cilantro in a blender. Add 8 cloves of garlic and 2 tbsp. l. spicy Asian chili sauce and classic fish sauce. Next you need to grate 1 tsp. lemon and lime zest and add to the contents of the blender. Finally, pour in ½ cup of olive oil, stirring the marinade until smooth. This marinade is ideal for alternative steaks that have a fairly rough, muscular texture. The ingredients of this marinade will soften it well, and also add piquant, spicy notes to the taste with a refreshing aftertaste.