Juicy and soft beef is a tasty and beloved meat by many. It lends itself perfectly to stewing, frying, boiling and baking. In short, there is no meat dish in which beef would be inappropriate. But only under one condition: you need to make the beef soft. Each generation of housewives is looking for new ways to tenderize beef, marinades and methods for marinating and cooking meat. But professional chefs know that it is better to stick to proven recipes that can actually tenderize beef without losing taste and aroma.

You always have a choice: to tenderize beef quickly or gradually, and the result is not always directly proportional to the time spent. Much depends on the quality of the raw meat and your ability to prepare it. We are confident that each stage of cooking affects the tenderness of the beef and can either soften it or completely ruin it. Therefore, we will try to give comprehensive tips so that even tough beef becomes softer in your dishes.

Beef in cooking: features and properties. How to choose soft beef?
Beef is recognized as the best type of meat - both nutritionists and culinary experts agree on this opinion. Agree, they don’t often have unanimity, but with regard to beef it is absolutely true: this red meat is the optimal source of animal protein with a complete set of essential amino acids and heme iron, necessary for hematopoiesis and the prevention of anemia. Collagen and elastin, B vitamins and minerals make beef a truly healthy meat. Especially if it is cooked correctly: without excess fat, in the oven or on the grill. To ensure that the beef turns out tender even with minimal processing, it is important to choose the right piece of meat:
How to make beef tender quickly?
Properly prepared and fresh beef does not need additional softening, the main thing is not to spoil it with intensive processing. But if you get frozen meat and time is short, use one of the methods to quickly make beef soft:
You can quickly marinate beef using kiwi fruit. To do this, for every kilogram of meat, take 1 large kiwi, chop with a knife or on a grater and distribute over the chopped meat. Leave at room temperature for 30 minutes - but no longer, otherwise the kiwi enzymes will turn the beef into an unattractive mass. All other beef marinade recipes require much more time and effort.

Marinade Recipes for Tough Beef
Marinating is a universal method for making meat tender. Depending on the degree of toughness, taste preferences and the recipe for further preparation, beef is marinated with the following compositions:

1. Kefir marinade. For 1 kg of fresh meat, take 1 liter of low-fat kefir (0-1%), 50 ml of vegetable oil, 3 large onions, a pinch of ground pepper and salt. Place one layer of meat on the bottom of a deep bowl. Lightly salt and pepper. Peel the onion, cut into rings and cover the meat. Place another layer of meat on top of the onion and repeat all steps. At the end, pour in oil and kefir, cover with a plate and press down with pressure. Place in the refrigerator for 4-5 hours.
   
2. Wine marinade. For 1 kg of fresh meat you will need 1 glass of dry or semi-dry red wine, 100 ml of virgin vegetable oil, 0.5 fresh lemon (or 1 whole small lemon), a pinch of black and allspice ground pepper, a little fresh herbs to taste. In a bowl, mix oil, wine and freshly squeezed lemon juice, add pepper and finely chopped herbs, mix the marinade with meat, cut into portions, and leave in the refrigerator for 3-5 hours.
   
3. Garlic spicy marinade. For every kilogram of beef you need 1 large lemon, 1 onion, 3 cloves of garlic, a pinch of ground chili pepper, half a glass of water. Squeeze the juice from the lemon and dilute with water. Crush the garlic. Chop the onion as finely as possible and mix with pepper and garlic. Mix portioned pieces of meat with onion and garlic mixture, place in a deep bowl and cover with water and lemon juice. Keep in the refrigerator for at least 2 and no more than 6 hours.
   

It is easy to conclude that the marinade for beef must contain a softening ingredient, which is products with active organic acids: wine, fermented milk drinks, citrus fruits. But it is better not to use vinegar for marinating beef: it draws water from the fibers. For the same reason, meat is salted only at the end of cooking, when the main biochemical processes have already completed.

How to make beef tender when frying?
Grilled beef, whether it's a filet mignon steak or a regular cutlet, is breaking all records of popularity among meat dishes. But it is when frying that beef is most easily spoiled and made tough. Here are the tips. Which will help you properly fry beef so that it is tender:

• Use a heavy, thick-bottomed frying pan, preferably cast iron. Always preheat it over high heat before grilling steaks.
  
• Place portioned pieces of meat on a hot frying pan greased with a drop of oil and quickly fry on both sides (10-15 seconds each) so that the resulting crust “seals” the surface and prevents the juice from evaporating.
  
• Beef tenderloin is optimal for frying - it is the softest meat that does not become tougher after cooking. It is followed, in order of decreasing tenderness, by sirloin, steak and brisket.
  

To keep roasted beef tender, the key is to retain as much moisture as possible. That is why the meat is not salted until cooked and a minimal amount of oil is used. Ideally, beef is fried in a dry frying pan.

How to make beef tender when stewing?
Stewed beef rarely retains its juiciness, but it becomes soft and tender - as they say, “melts in your mouth.” Both lean meat and pieces with small layers of fat are suitable for stewing.

1. Stew beef, cut into 3-4 cm cubes and fried in a deep frying pan for 1 minute until dry. Then transfer the meat into a cauldron or stewpan, add hot water with spices and simmer over low heat under the lid for 1.5-2 hours until soft.
   
2. When stewing beef, you can use any spices: bay leaf, peppercorns (black and/or allspice), onions, garlic and other vegetables. Stewed beef, like fried beef, can be salted only at the very end of cooking.
   
3. A sign of the readiness of stewed beef is the slight separation of the fibers from each other.
   

You can stew beef in light or dark beer diluted with water in a 1:1 ratio. In this case, the meat will be additionally marinated and acquire a flavor tint. But during extinguishing you will have to regularly remove the foam that forms.
How to tenderize beef in the oven?
Baked beef is a delicacy that requires skillful handling. It can take years to learn how to bake beef correctly, so we’ll give just a few practical tips:

1. Beef is baked in a large, whole piece; tenderloin or fillet with a small amount of fat (for juiciness) is suitable for this. Before baking, a piece of beef is quickly fried in a hot frying pan on all sides.
   
2. The beef “sealed” in the pan is wrapped in foil and placed on a baking sheet. The foil retains moisture, but you need to make several thin holes in it to allow steam to escape. Instead of foil, you can use a baking sleeve.
   
3. Baked beef will turn out soft and aromatic if you stuff it with garlic cloves or other spices to taste.
   

After baking, juicy and soft beef is cut into thin sirloin across the grain into thin slices. When hot, this meat will decorate a holiday table, and when cooled, boiled pork will be useful for making sandwiches and cold appetizers. This is perhaps the best and almost guaranteed way to make beef tender!

14.03.2018

To deliciously cook chicken or pork, and even more so a piece of beef or lamb, the meat must be kept in the marinade. What is the best way to marinate meat for baking in the oven? We have collected for you the most popular recipes for preparing such compositions.

The list of the best marinades is dominated by mustard sauces for marinating meat for baking, which are prepared in combination with soy sauce. They give the meat a spicy, appetizing aroma and enhance its taste characteristics. Even if the meat is not too young, if you keep it in this composition before cooking, it will turn out juicy and tender. Here is one of the options for preparing it (per kilogram of meat).

Ingredients:

• grain (or regular) mustard - 100 ml;
• soy sauce - 100 ml;
• olive oil - 100 ml;
• ground pepper - 1 teaspoon. spoon;
• salt - teaspoon;
• garlic - 3 cloves;
• seasonings - 1/2 teaspoon. spoons.

Preparation:

On a note! Keep in mind that soy sauce has a salty taste, so don't overdo it!

For any meat - mayonnaise-based marinade

There are different recipes for marinating meat for baking in the oven, but the most delicious crust is provided by a mayonnaise-based sauce. It is very simple to prepare this composition. Try making it in this combination.

Ingredients:

• mayonnaise (ideally homemade) - 80-100 ml;
• curry - half a teaspoon;
• salt - 0.5 teaspoon. spoons;
• dried paprika, oregano (oregano);
• garlic - 1/2 teaspoon tablespoons dried or 2-3 chopped fresh cloves;
• chili - a quarter of a teaspoon;
• apple cider vinegar - 2 teaspoons. spoons.

Advice! Always use enamel dishes to prepare marinade.

Preparation:

Sauce for spicy taste and caramel crust

To quickly marinate meat for baking in the oven in pieces, it is better to use the original composition, including soy sauce, butter and honey. This trio is suitable for almost any meat and guarantees the formation of a delicious crispy crust.

Ingredients:

• olive oil (or other vegetable oil) - 50 ml;
• onion - 1 head;
• liquid honey - 50 ml;
• black pepper - 0.5 teaspoon. spoons;
• soy sauce - 100 ml;
• bay leaf;
• garlic powder - 1 teaspoon. spoon.

Preparation:

The cheapest and easiest marinade

Although this marinade requires a minimum of inexpensive ingredients, it will make the meat incredibly flavorful. It can be used if you are going to marinate meat for baking in foil. This marinade is more suitable for pork.

Ingredients:

• vegetable oil - 30 ml;
• onions - 0.5 kg;
• mixture of red and black pepper - 0.5 teaspoon each. spoons;
• hops-suneli - 1 teaspoon. spoon;
• salt;
• several bay leaves.

Preparation:

1. Peel the onion. Grind in a meat grinder to form onion puree and release juice.
2. Place it in an enamel pan.
3. Add all spices and pepper.
4. Add some salt.
5. Mix all the ingredients of the sauce with a spoon.
6. Place the meat in it and keep it overnight.

Advice! To speed up marinating, pierce the meat in different places with a fork.

Gourmet's choice: meat marinated with basil

Experts say that this fragrant herb best enhances the natural taste of meat and adds new flavor notes to it. Be sure to try marinating meat for baking in the oven with basil!

Ingredients:

• bunch of basil;
• onion head - 1 piece;
• several sprigs of parsley;
• garlic - 1 medium-sized clove;
• granulated sugar - 0.5 teaspoon. spoons;
• vegetable oil - 3 tablespoons. spoons;
• salt - 1 teaspoon. spoon;
• pepper.

Preparation:

1. Place basil, parsley, peeled onion, and garlic into a blender bowl. Grind.
2. Add salt, butter, sugar, pepper to this mixture. Beat well again.
3. Marinate the meat and wrap it in cling film. Place on the refrigerator shelf for several hours.

Makes it juicy and emphasizes the taste - lemon-cognac marinade

Many people add alcohol to the marinade, since it is believed that the driest meat soaked in “degrees” will become softer and acquire juiciness. This composition is best used for tough meat - lamb, beef.

Ingredients:

• cognac - 50 ml;
• mustard - 30 g;
• ground ginger root - 10 g;
• garlic - 3 cloves;
• spices;
• lemon juice (or lemon essence) - 10 ml.

Preparation:

Choice good piece of meat akin to art: you need to come to the market in the morning, find a familiar butcher, take a closer look, slowly sniff... But in a store it’s quite problematic to do all this, there’s nowhere for your soul to turn around. And you have to choose meat of suitable quality from what is available.

If you happen to come across a piece of old, stringy pork or beef, don’t despair. Certainly, juicy steak This kind of meat will not work, but excellent roast or baked meat will do. "So simple!" will tell you how to save the situation!

How to make meat tender

There are a number of helping products that can soften even the toughest sole, adding juiciness and piquant notes to the meat.

1. Onion
   Not a single meat dish is complete without onions and onion juice. You can cut the onion into half rings, finely chop it, grind it through a meat grinder or even grate it (here it is, prevention of acute respiratory infections), then mix it with meat 1:1 and leave it under pressure for a couple of hours.

   © DepositPhotos

2. Mustard
   This product is a great meat companion! Mustard (in the form of powder or liquid sauce) not only perfectly softens meat fibers, but also adds a piquant aroma and a slight spice. Simply coat a whole piece of meat with mustard or immediately cut it into the required portions, let sit for 15–20 minutes, then fry or bake.

   © DepositPhotos

3. Alcohol
   Dry wine (red or white), beer and even vodka will do. Pre-soak the meat in wine, and add vodka (about 50 g) to the roast or stew that is already being prepared. Beer is an excellent option for stewing a whole piece of pork or beef.

   There is no need to worry about alcohol in the dish: it completely evaporates as it is cooked.

   © DepositPhotos

4. Lemon, pomegranate, pineapple juice
   All these juices are excellent tenderizers, however, when using such a marinade, try not to overexpose the meat in it, so as not to end up with rubber.

   © DepositPhotos

5. Brine
   cabbage or cucumber pickle is a great option, by the way! It adds spice and there is no need to add salt to the dish.

   © DepositPhotos

6. Mineral water
   This is a proven method of softening from experienced chefs, and it is better to choose therapeutic and prophylactic mineral water, such as “Essentuki” or “Borjomi”.

   © DepositPhotos

7. Starch
   Try soaking tough meat in water with potato starch diluted in it - you will be surprised at the result! Juicy pieces with a crispy crust are guaranteed.

   © DepositPhotos

8. Kefir
   Mix the fermented milk product with your favorite aromatic spices and pour this mixture over the meat for a couple of hours.

   

Beef is suitable for preparing numerous dishes. These include dietary dishes made from meat, steamed or boiled in water. These are different recipes for fried and baked hot dishes and even cold appetizers. For every method of cooking beef, it is important to know how to properly handle it to ensure the meat is tender.
Beef is a finicky meat. There are different options for what to add to make the beef tender, depending on the cooking method. But it all starts with the right choice of meat. Beef itself has a richer red color when compared to pork. When buying beef, you need to know that the darker the meat, the older the cow was. This means that dark-colored beef takes more than one hour to cook and it is not a fact that it will become soft. To ensure that boiled beef is soft and juicy, you need to buy meat from a young cow.





In order for the meat to become soft during the cooking process, it must be immersed in already boiling water;
It is better to cook beef in one large piece. It is better to cut the beef after cooking, when the meat has cooled. With this method of boiling this type of meat, you will not get a rich broth, but the meat itself will become juicy and soft;
To give boiled beef additional flavor, you can add fresh vegetables and a variety of spices to the water. The most suitable vegetables are onions and carrots. They need to be washed and put into the broth an hour after the meat was put in there. Spices should be added just 15 minutes before the end of cooking;
Tender boiled beef fits perfectly with the one prepared according to this recipe.





In the case of such heat treatment, preliminary marinating will have a positive effect on the final quality of the meat. You can marinate either a whole piece or meat already cut into pieces;
In order for the beef to become tender, it is important to keep it in the marinade for the required amount of time. The time depends on the size of the pieces and the initial degree of hardness of the meat. When marinating, the liquid should completely cover the beef, the meat must be stirred periodically;
Most successful marinades are made with acids, fats and additional spices. To make the beef soft, you must definitely use table, apple or balsamic vinegar. Citrus fruit juices are suitable as vinegar substitutes. Fats help strengthen the flavor of meat and protect it from dryness during cooking. Spices and some vegetables will add additional flavor to the marinade;
To make the meat softer when frying or cooking in the oven, it must be marinated in glass, porcelain or clay dishes. Containers made of high-quality plastic are also suitable for the process of marinating beef;
What should I add to make the beef tender after pre-marinating? Juniper berries, lemon slices, and garlic cloves are perfect. You can also arrange chopped meat with onion rings;
On average, beef needs to be marinated for two to three hours;
A successful marinade recipe for this type of meat will be obtained with the addition of red vein, vegetable oil and spices. Pomegranate juice will also soften the meat;
Such juicy meat will undoubtedly suit anyone.




What else to pay attention to when cooking beef in the oven
With this type of heat treatment, it is important not only what to add to make the beef soft, but also how to cook it correctly. It is best to wrap the meat in foil. If the beef will be cooked over an open fire, then it must be periodically basted with the remaining marinade.
When cooking a large piece of beef in the oven, it is necessary to water it with the juice that it will release. This will make the meat as soft and juicy as possible.
These are all the main secrets of what to do to keep beef soft when boiling or frying, another type of heat treatment. But when dealing with this type of meat, it is important to understand that beef cannot be cooked quickly. At a minimum, this process will take an hour and a half, but it is better to count on two hours.

By following these tips, you will not only learn how to cook juicy meat, but you will also always be able to cook delicious

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.