Fresh air, crackling coals in the barbecue and the aroma of grilling kebab - this picture for many symbolizes an ideal day off. And so that nothing overshadows this idyll, it is important to approach the preparation of meat responsibly. After all, there are few things that can ruin a picnic like a bad barbecue.

The main key to success is, of course, high-quality meat. But the marinade is also very important. Using the wrong ingredients to soak pork can make it tough or dry. To avoid making a mistake in your choice, try using mustard marinade for barbecue. With its help, the meat will become tender and soft, acquire spicy taste and aroma.

Marinade with mustard for pork kebab does not require any expensive or rare ingredients. It is prepared from cheap available products. And you don’t need any culinary skills to prepare the pickling mixture. All you need to do is mix all the ingredients with pieces of pork and leave for several hours.

Shish kebab in mustard marinade

Shish kebab with honey and mustard will turn out especially piquant, thanks to the combination different tastes when marinating. And honey will not only add a pleasant sweetish taste, but also provide all pieces of pork with an appetizing golden crust.

Basil is responsible for the special aroma in this marinade recipe. But its addition is entirely voluntary. The dish will turn out very tasty even without this ingredient.

Taste Info Meat main courses

Ingredients

• Pork (shoulder) – 1.6 kg;
• Onions (large) – 4-5 pcs.;
• Honey – 2 tbsp;
• Spicy mustard – 2 tbsp;
• Salt – 1 tbsp;
• Barbecue spice mixture – 2 tbsp;
• Red basil - to taste.

How to cook delicious pork shish kebab in mustard marinade on the grill

First, you need to remove the membranes from the pork, rinse it with water and dry it with a paper towel. For barbecue, you can use the neck or shoulder blade.


Portioned pieces cut pork shoulder(or neck).


Transfer them to large saucepan, the meat needs to be marinated.

Peel the onions, cut them into rings and place in the same pan. Onions not only add flavor to meat, but also soften its fibers during the marinating process.


Add strong (spicy) mustard, honey, salt and spices to the pork.


Mix pork thoroughly with all ingredients. Chop red basil as desired and add to the meat for flavor.

Place a flat plate on top of the meat in the pan, cover with film. Place a weight in the form of a five-liter water bottle on top of the plate. Keep the meat in a cool place for about 3-4 hours to marinate.


To prepare shish kebab, light the grill with coals. Open fire not allowed. It is recommended to use fruit tree species as coals - they give a nice and spicy smoke. Thread the meat and onions onto skewers and head to the grill. Bake the pork shish kebab until cooked, turning the skewers several times. If a fire breaks out in the grill, extinguish it with a splash of water. To check the kebab for doneness, cut the very large piece kebab.


Fragrant and very delicious kebab V mustard marinade ready on the grill. Serve it right away while it's hot. For garnish you can offer fresh or baked vegetables. Use the sauce to your liking.

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Marinade with mustard and mayonnaise

If you get lean meat, make shish kebab with mayonnaise and mustard. This recipe is almost always a win-win. Its components will preserve the juiciness of the pork, because mayonnaise and mustard, when baked, form a fried crust on the meat pieces. It is this that will help the juices to remain inside the pork, and not leak out of it during heat treatment.

Ingredients (for 1-1.5 kg of meat):

• Mayonnaise – 2 tbsp;
• Spicy mustard – 1 tbsp;
• Onion – 1 pc.;
• Salt - to taste;
• Ground red pepper - to taste.

Preparation:

1. Peel a large onion and cut into thin half rings.
2. Place them in a deep pan, add a little salt, and knead them with your hands.
3. Add cubes of meat for shish kebab to the onion. Season it to taste with red pepper, add specified quantity mayonnaise and mustard. Mix everything thoroughly with the onion. It's best to do this by hand. This way you can make sure that all the pieces are covered with the marinade.
4. Cover the pan with meat with film and put it in the refrigerator for at least an hour (preferably 2-3 hours).
5. Cook the marinated meat over charcoal until done.

Marinade with mustard and lemon

Traditionally, various acids are used as a marinade for pork. And if earlier meat was most often soaked in vinegar, now experienced chefs We strongly advise against doing this. Instead, use a natural acid - lemon juice. It will not only soften the meat, but also give it a pleasant citrus flavor. In addition, marinating occurs very quickly in lemon juice. That's why this recipe Suitable for those cases when you need to cook kebabs as quickly as possible.

Ingredients (for 2-2.5 kg of pork):

• Lemon – 1 pc.;
• Mustard (you can use both hot and soft) – 2 tbsp;
• Olive oil – 3 tbsp;
• Onion – 1 pc.;
• Garlic – 3 cloves;
• Provençal herbs (or other dry) – 1 tsp;
• Salt - to taste.

Preparation:

1. Peel and chop the onion small cube. Place it in a bowl, add salt and knead with your hands.
2. Peel the garlic cloves and squeeze them into a bowl with onions through a press (grate them).
3. Squeeze lemon juice into the same bowl, add dry herbs, mustard and oil.
4. Mix all ingredients. The pork marinade is ready! Soak the meat in it for 30 to 60 minutes (as circumstances allow) at room temperature.

Marinade with mustard and soy sauce

Soy sauce is very popular product. Moreover, it is widespread not only in Asian countries, but throughout the world. The sauce received such recognition due to its ability to enhance and emphasize the taste of any dish to which it is added. This is why meat seasoned with soy sauce is especially tasty. Besides, this product Great for soaking shish kebab. The marinating process will go very quickly, and the meat will be nourished unique taste sauce.

Preparation:

1. Coat the meat cut into large cubes with mustard.
2. Pour soy sauce over it, stir and leave for an hour at room temperature.
3. For every kilogram of pork we take 20 g of mustard and 80-90 ml of soy sauce.

The recipe for pork kebab in mustard is worthy of all praise, thanks to its unsurpassed taste and aroma.

Mustard marinade makes the meat juicy, soft and tender; mustard will add a very appetizing aroma, but the taste will not be spicy.

When choosing ready-made mustard in the store, do not buy a product with names like “Tender” or “Light”; its taste may simply disappear in the marinade.

Serve with grilled shish kebab fresh vegetables, any sauces to your taste and, of course, mustard.

Mustard marinade is also suitable for steaks and pork entrecotes; the finished meat will be just as juicy and tasty.

You can marinate pork in mustard from a tube, adding onions and salt, but it is much more interesting to make combined marinades in combination with other products.

Ingredients:

• pork (neck) – 1 kg
• onions - 3 pieces
• mayonnaise - 100 g
• mustard - 100 g
• salt, pepper - to taste

Recipe for shish kebab with mustard and mayonnaise:

1. Cut the pork into small pieces. Onions - in rings.

2. Place the meat in a saucepan, add salt and pepper to taste (you can also add salt and pepper immediately before cooking), add onion.

3. Use your hands to crush the meat and onions so that they release the juice.

4. Mix mayonnaise with mustard.

5. Add this mixture to the meat, stir, cover and marinate for 5-6 hours.

6. Thread the pork onto skewers, 4-5 pieces per skewer, and cook on a grill with hot coals, turning occasionally.

The readiness of the kebab can be determined by making an incision with a knife - the meat juice that comes out should be transparent.

To prevent the pork from turning out dry and burning, it is necessary to periodically pour water over the kebab during frying ( better wine, kvass or beer).

Pork kebab in mustard and soy sauce

Ingredients:

• 1.5-2 kg pork meat
• 2 heads onions
• seasoning for barbecue (ground pepper, coriander, etc.)
• soy sauce
• mustard

How to cook shish kebab in mustard marinade:

1. Cut the meat into large pieces.

2. Mix with finely grated onion, soy sauce, mustard, and sprinkle barbecue seasoning on top.

3. Leave to marinate at room temperature for 6 hours.

For more quick marinating The meat must be wrapped in foil and placed in the refrigerator for 1 to 3 hours. But the longer you marinate, the better it tastes.

4. Grill like a regular shish kebab on the grill.

Pork kebab in mustard marinade with sour cream

Ingredients:

• 1 kg pork neck
• 2 onions
• 3 tbsp. l. sour cream
• 3 tbsp. l. mayonnaise
• 1 tsp. with a pile of dry mustard
• 2-3 cloves of garlic
• ground black pepper

Preparation of pork shish kebab with mustard:

1. Cut the meat into pieces.

2. Peel the onion and garlic, cut the onion into rings and half rings, and pass the garlic through a press.

3. In a bowl of a suitable size, combine all the products and knead the whole mass with your hands.

4. Cover the marinated meat with a lid and refrigerate for at least three hours.

During this time, you need to thoroughly mix the meat with your hands several times.

5. Thread the meat onto skewers, alternating with pickled onions.

6. Fry on the grill. The remaining marinade can be diluted with water and sprinkled over the meat while frying, preventing it from burning.

Using ready-made mustard for marinating meat is an old method and has long been “tested” in many European, and not only, cuisines.

Dishes prepared in this way are aromatic, juicy, and have a specific, special taste.

Mustard perfectly softens meat fibers and saturates them with its oil.

Mustard powder added to gravies and sauces, giving them greater expressiveness and thickness.

Meat in mustard - basic cooking principles

The two main ingredients of all mustard-based meat dishes are mustard and meat.

The choice of meat depends on the dish being prepared, the main thing is that it is fresh. Ice cream will also work; before using it, it should be defrosted in advance; it is best to do this by placing it on the bottom shelf of the refrigerator overnight.

The meat is cut into pieces, formed into rolls, or cut into slices, beaten and, smeared with mustard, baked, it all depends on the dish that will be prepared.

You can use any mustard, from store-bought to homemade, from spicy to aromatic.

There are a lot of options for preparing meat with mustard; it is marinated in mustard for barbecue and not only, it is added when frying meat with vegetables, and greased when baking. Mustard can also be improved various sauces in which meat is cooked.

It not only adds an interesting specific aroma, but also promotes softening, which is why meat dishes in mustard turn out tender and juicy.

Baked meat in mustard with mustard-wine sauce

Ingredients:

800 grams of pork, preferably neck tenderloin;

Head of sweet onion;

150 ml of wine “Rkatsiteli”, “Aligote”, or similar;

Medium sized carrot;

Five small cloves of garlic;

Half a liter of broth, cubes diluted in water;

Four tablespoons is not very good hot mustard;

Two teaspoons corn flour;

75 ml olive oil;

Dry mixture of " provencal herbs", nutmeg, cloves, pepper;

Two sprigs of rosemary.

Cooking method:

1. Wash and dry a piece of neck with a towel or napkin, thoroughly rub it with a mixture of spices and salt, coat it on all sides with olive oil mixed with two tablespoons of mustard and put it away, wrapped in cling film, in the refrigerator overnight.

2. Pat the settled tenderloin with a napkin and fry until golden brown. high fire in purified sunflower oil with the addition of melted butter.

3. Place the neck in a deep heat-resistant form, around it place a carrot cut into four parts and an onion in half, a head of unpeeled washed garlic, rosemary, two bay leaves and 3-5 peppercorns.

4. Pour wine into the mold, add broth and place in the oven at 190 degrees. The liquid level is one third of the height of the meat piece.

5. Cook for two hours, periodically, at intervals of half an hour, turn over and pour over the sauce. Add broth if necessary.

6. Cut the baked piece of meat into slices, and add the remaining mustard to the sauce in which it was cooked and thicken it with flour, although you don’t have to do this.

7. Place the slices on a serving dish and pour the sauce over them.

Pan-fried meat in mustard – “Fox’s joy”

Ingredients:

600 grams of steamed veal;

Two tables. spoons of mild thick mustard;

Medium carrot;

Two large sweet onions;

2 tbsp. l. baking white flour;

4–5 tablespoons of pasteurized milk;

500 ml water;

Three bay leaves.

Cooking method:

1. Cut the meat into small, equal pieces, dip in mustard on all sides, and fry in refined vegetable oil until approximately half cooked.

2. In a separate frying pan, fry until golden color finely chopped onion and coarsely grated carrots.

3. Combine sauteed vegetables and meat fried with mustard, add bay leaf, salt, pepper, and after adding water, simmer over medium heat for twenty-five minutes.

4. Dissolve flour in half a glass of boiled, cooled water. Pour the flour mixture into the frying pan, stir vigorously and heat for another seven minutes.

5. Served with a side dish of mashed potatoes or pasta.

Meat in mustard with mayonnaise in the oven

Ingredients:

800 grams pork tenderloin;

50 grams of hot mustard;

Salt and spices to taste.

Cooking method:

1. Dry fresh, washed meat; let frozen meat first thaw on the bottom shelf of the refrigerator.

2. Cut the pork into large slices, one centimeter thick and beat each piece on both sides with a hammer.

3. Thoroughly rub the chopped pieces with a mixture of spices and salt, spread mustard on both sides and place them in a frying pan without a handle or frying pan greased with mayonnaise. The pieces should lie tightly so that there are no gaps left.

4. Grease the top of the dish generously with mayonnaise and bake at 180 degrees for one hour.

Stuffed pork chop in mustard and cognac

Ingredients:

300 grams pork fillet;

60 grams of cheese, hard “Russian”;

50 grams of ham, boiled;

1 tsp. cognac;

Mild mustard;

A pinch of nutmeg powder;

Egg;

Pekarskaya white flour.

Cooking method:

1. When choosing meat, pay attention to the thickness of the pieces; they should not be thin, the ideal thickness is from two to three centimeters.

2. Wash the meat thoroughly, dry it, carefully cut out the bone and cut lengthwise, without cutting to the edges.

3. Unfold each piece like an open book and beat it on both sides with the back of a blunt knife or a hammer.

4. Salt, pepper a little, rub with your favorite spices mixed with mustard, nutmeg and cognac. Leave to marinate.

5. After one hour, remove the meat marinated in mustard and place in the middle of each chop. thin slice cheese, cover with the same piece of ham and close, securing the edges with wooden toothpicks soaked in water.

6. Dip the chop prepared in this way in flour and fry in oil until golden brown.

7. Place the fried chops on a baking sheet and finish cooking in the oven at 180 degrees. This usually takes fifteen minutes.

Meat roll in mustard with minced chicken fillet and dried fruits

Ingredients:

One and a half kilograms of fresh pork pulp;

500 grams chicken fillet;

Eight things dried dried apricots;

A small bunch of parsley and dill;

Five cloves of garlic;

Seven prunes;

Seasoning “Armenian”;

350 ml dark beer;

Mustard “Bavarian”, you can homemade.

Cooking method:

1. Wash a whole one and a half kilogram piece of tenderloin and thoroughly blot its entire surface with a disposable towel.

2. Cut the meat lengthwise into two halves, but do not cut one side to the end, approximately the thickness of your little finger.

3. Unroll, you will get a large layer, cover it in one layer with cling film, beat it off and leave it aside to “rest”.

4. Pass chicken fillet, dried apricots, fresh herbs and prunes through a large meat grinder.

5. Add finely chopped garlic, you can twist it together with the chicken fillet, salt, pepper a little and knead the prepared minced meat thoroughly.

6. Sprinkle the working surface of the table generously with spices, salt and crushed black pepper and place a layer of meat coated with mustard on it all.

7. Spread the minced meat filling evenly over the entire layer and, after rolling up the roll, tie it with kitchen thread or thick twine to prevent it from unrolling.

8. Lightly sprinkle the top of the roll with “Armenian seasoning”, spread thinly with mustard and place on a wire rack placed in a heat-resistant form.

9. Pour dark beer under the grill and, covering the pan tightly with foil, bake the roll in the oven for an hour at 200 degrees.

10. Remove the foil, pour the juice released during baking over the top of the dish, and put it back for another half hour. Don’t forget to periodically pour the juice over the surface of the roll, this will help create an even more beautiful crispy crust.

Pieces of meat in mustard with honey and vegetables

Ingredients:

700 grams of boneless beef;

60 grams of flour;

150 grams of onions;

2 tbsp. l. honey;

Two small carrots;

250 grams of fresh or chopped frozen champignons;

Three table. spoons of tomato paste;

Five small potatoes;

A small bunch of parsley;

0.5 tsp. thyme;

40 grams of hot mustard;

400 ml steep beef broth;

Half a liter of dark, weak beer:

One bay leaf.

Cooking method:

1. Finely chop the parsley, add salt, thyme, pepper and mix everything with flour.

2. Dip the meat cut into small slices in the resulting flour mixture and fry in olive oil until lightly browned.

3. Add onion chopped into thick half rings, potatoes and carrots cut into small, equal-sized squares, as well as champignons cut into slices and continue frying for another ten minutes.

4. Then add mustard, flour remaining after dredging the meat and tomato paste. Mix well, pour in prepared beef broth, beer, add bay leaf and bring to a boil.

5. Then reduce the heat and simmer with the lid closed until tender, about one hour and twenty minutes.

Marinated meat in mustard with soy sauce for barbecue

Ingredients:

Two kilograms of meat of any kind;

Two large cloves of garlic;

1 tbsp. l. homemade or spicy store-bought mustard;

Two tables. spoons dark sugar;

A third of a glass of tomato puree;

80 ml regular soy sauce;

Half a teaspoon of black pepper crushed in a mortar;

One big lemon.

Cooking method:

1. Squeeze the juice out of the lemon and crush the garlic with a special “garlic press” or crush it in a mortar.

2. Mix soy sauce with mustard, sugar, tomato paste and lemon juice.

3. Add pepper, chopped garlic and mix everything well again.

4. Cut the meat, washed under water, into pieces for barbecue and, having thoroughly coated each piece with the prepared marinade, place in a glass or enamel container.

5. Pour the remaining marinade on top, cover with a lid or cover with cling film and remove for four hours. bottom shelf refrigerator.

6. When the meat is marinated, thread it onto a skewer and fry over coals. The remaining sauce can be poured over the kebab during cooking.

The smaller the pieces, the faster they will marinate.

When marinating meat in mustard and soy sauce for kebab, salt should be added to the marinade with caution, since the sauce itself is quite salty and can easily spoil the kebab.

To prepare minced chicken fillet with dried fruits, in the recipe for meat roll in mustard, it is better to soak the dried fruits for twenty minutes in cold water before using.

For stewing in mustard with vegetables, you should take liquid honey, but if this is not the case, melt the regular one steam bath or in the microwave.

It has long been known that mustard, due to its special natural qualities, is an ideal softener for anyone, even the most tough meat. Using it as a breading allows you to make finished product juicy and tender. In addition, in its presence, the meat is better saturated with spices and aromatic herbs. Moreover, there is no taste or smell left from the mustard itself. This amazing feature has been used by many cooks for a long time. Even now, meat in mustard is very popular. There are many very interesting recipes its preparations. As an example, it is worth carefully considering some of them.

in mustard

By its nature, pork is a fairly soft and tender meat. To make a good chop, you don’t need to marinate it further. After all, aggressive ingredients can lead to the fact that the original product, on the contrary, becomes tough or even disintegrates into fibers. Therefore, it is better to cook such meat in mustard. This allows you to preserve its natural tenderness and protect it from drying out. To cook delicious meat in mustard, you will need minimum set starting components:

for 200 grams of pork, 10 milliliters of vegetable oil, 2-3 grams of salt and ground black pepper, as well as 3 teaspoons of regular table mustard.

Preparing this dish is not at all difficult:

1. First, washed and dried meat must be cut into pieces 1-1.5 centimeters thick. In this case, it is necessary to cut off all existing fat and excess films.
2. Gently beat each piece with a kitchen hammer to make it even thinner.
3. Coat the pieces with mustard on all sides.
4. Place the frying pan on the fire and heat the oil in it.
5. Place the meat in boiling fat and keep it covered for the first time (2 minutes). This will help the spices absorb better. Further processing must be carried out in an open container.
6. As soon as it appears on one side golden brown crust, the product should be turned over and immediately sprinkled with pepper and salt. If desired, you can also add any seasonings (coriander, cumin, tarragon and others).
7. On the second side, fry for no more than 3 minutes.

Meat prepared in this original way in mustard turns out very juicy, tender and incredibly tasty. And it’s perfect for a side dish boiled rice. Although there are other options.

Beef entrecote

You can cook beef meat in mustard very tasty. The recipe is quite interesting and does not require any special skills from the housewife. To work you will need the following products:

3 beef entrecote, 1 egg, half a glass of milk, vegetable oil, a little flour, table mustard, spices (pepper and salt), and breadcrumbs.

The cooking process consists of several stages:

1. First, you need to beat the meat well.
2. After this, each piece needs to be greased with mustard and rolled in flour.
3. Prepare a homogeneous mixture from milk and eggs and dip the prepared semi-finished product into it.
4. At the final stage, the meat should be thoroughly coated in breadcrumbs.
5. The pieces processed in this way can only be fried in a frying pan on both sides until a characteristic golden brown crust appears on the surface.

After this treatment, the beef turns out very tender and aromatic. And the thin crispy crust only pleasantly complements the overall picture.

Meat from the oven

How else can you cook meat in mustard? The oven recipe is considered the simplest and very convenient. In this case, the meat itself does not even need to be cut into pieces. portioned pieces. It is completely cooked. For this method you will need a minimum of ingredients:

0.5 kilograms of pork, salt, 2 tablespoons of mustard and 5 cloves of garlic.

In this case, pork is prepared in stages:

1. First you need to marinate the meat. This will make it more aromatic and will help the product bake better. To do this, the garlic must be finely chopped or squeezed through a press, and then mixed with salt and mustard. Coat a piece of pork on all sides with the prepared mixture and leave it like that for 3 hours in the refrigerator.
2. After the time has passed, the meat must be wrapped tightly in foil, placed on a baking sheet and placed in the oven for 60 minutes. In this case, the temperature inside should be at least 180 degrees.
3. After this, the foil can be removed and the meat returned to the oven for 10 minutes, while increasing the heat.

The result is a single piece of tender, juicy pork with crispy fragrant crust. Before serving, it can be cut into thin, neat slices.

Meat up your sleeve

There is one more original way how to cook aromatic meat in mustard. Recipe in the oven up your sleeve - it really is a win-win. In this case, beef, pork or any poultry can be used as the starting product. It all depends on personal preference. For example, consider cooking pork chops. You will need a small set of basic components:

450 grams of meat, 70 grams French mustard, as well as a little salt, turmeric and black pepper.

This dish is very simple to make:

1. First, each piece of pork should be thoroughly rubbed with a mixture of pepper, turmeric and salt.
2. After this, it should be coated with mustard.
3. Fold the prepared pieces into a sleeve and secure it on both sides. There should be a lot of free space inside so that the bag does not burst during heat treatment.
4. Place the sleeve on a baking sheet and place it in a hot oven. Gradually the temperature should be reduced to approximately 180 degrees. The total baking time is only 30 minutes.

Then you can get the aromatic pork. The sleeve must be cut and the meat allowed to stand for a while so that it can cool.

Mustard marinades are a great opportunity not only to impart tenderness to meat spicy aroma, but also to make the meat fibers softer. This secret is often used by experienced chefs to give the dish special tenderness.

Thanks to mustard, when marinating, a piece of meat is better saturated with a mixture of oil, spices and herbs, so that the result is not just fried or baked meat, but real cooking masterpiece. Marinating saves time because processed meat cooks faster. The marinade itself is made very quickly and simply.

Mustard marinades - general principles of preparation

A marinade is a flavorful and tangy mixture of oil, seasonings, salt and an acidic base. To prepare mustard marinade, honey, wine, soy sauce, onion, fresh or dried herbs, pepper, garlic, and ginger are used. Vegetables and fresh herbs must be chopped and all components of the mixture mixed.

The mixture must be prepared in containers made of glass, plastic, and ceramics. As a last resort, it is permissible to marinate meat in enamel pan. But aluminum cookware cannot be used, since the acid corrodes the metal and causes bad taste food.

Marinade for shish kebab with mustard

For preparing summer juicy kebabs many have been created various marinades. Mustard is especially good for frozen or not fresh meat. Meat pieces processed in this way are fried quickly and the taste becomes completely indistinguishable from fresh kebab. fresh meat. The recipe uses a minimum of ingredients.

Ingredients:

Three medium sized onions;

Three tablespoons of Russian or any hot mustard;

Two tablespoons vegetable oil;

Salt, pepper mixture;

Two tablespoons 9% table vinegar.

Cooking method:

Peel the onions and cut into half rings.

Place onion in chopped meat.

Pour in vinegar and oil.

Add mustard.

Salt and sprinkle with pepper.

Marinate for one and a half to two hours.

Marinade for chicken with mustard

Despite the fact that chicken meat is soft, it is also very often marinated in mustard. The fact is that this particular product gives chicken meat a special aroma that cannot be achieved with other marinating mixtures. It doesn't matter which part chicken carcass marinated in mustard marinade. In any case, the meat will turn out deliciously juicy and fragrant.

Ingredients:

Three tablespoons of hot mustard;

Two tablespoons of olive oil;

A tablespoon of freshly squeezed lemon juice;

Five cloves of garlic;

A pinch of rosemary;

Black pepper to taste;

Half a teaspoon of salt;

Favorite fresh or dried herbs.

Cooking method:

Wash the lemon and squeeze a tablespoon of juice.

Pour into marinade container lemon juice.

Add olive oil. Mix.

Finely chop the greens.

Remove the peel from the garlic and chop it with a knife.

Add mustard, salt, herbs, pepper and garlic to the mixture of oil and lemon juice.

Mix everything.

Pour marinade onto whole chicken or chopped portions.

Coat the meat with the spicy mixture.

Place in the refrigerator for 10-12 hours.

Marinadgorchitsa with honey

The combination of mustard and honey is considered classic. The marinade gives the meat a sweetish-spicy taste and amazing aroma. The amount of spices can be varied at your discretion. The only one required component This marinade is paprika. It gives the dish a nice color and wonderful aroma.

Ingredients:

Tablespoon medium hot or grain mustard;

A teaspoon of liquid buckwheat honey;

Tablespoon ground paprika;

A teaspoon of salt;

Half a spoon of black ground pepper or mixtures of peppers;

Six cloves of garlic;

Coriander tea boat.

Cooking method:

Mix salt and spices in a glass plate.

Mix honey with mustard, mix thoroughly to obtain a homogeneous mass.

Grate the peeled garlic cloves on a fine grater or chop with a sharp knife.

Rub a piece of meat with a mixture of salt and spices.

Then rub with garlic paste.

Pour the honey-mustard mixture over the meat and spread it over the entire piece with your hands.

Wrap the meat in transparent cling film, put in the refrigerator for at least an hour.

Ideally, the meat should spend at least 12 hours under the film.

Marinade for chicken with mustard, honey and soy sauce

Tender chicken meat also goes well with honey. Cooked under honey mustard sauce, it turns out slightly sweet, with a pleasant mustard note. The addition of soy sauce gives the mustard marinade a distinct oriental flavor.

Ingredients:

A tablespoon of floral liquid honey;

A tablespoon of mustard beans;

A tablespoon of soy sauce;

Two cloves of garlic;

A teaspoon of pink pepper (or other to taste);

Two tablespoons of vegetable oil;

Half a teaspoon of salt;

Ready seasoning for chicken or a mixture of spices to your taste.

Cooking method:

Combine the oil and soy sauce in a glass bowl and mix well.

Spread mustard grains.

Add honey and mix everything again.

Grate the peeled garlic on a fine grater and add to the mixture.

Add chicken spice mixture, salt, stir.

Marinate a whole or chopped chicken carcass in honey mustard spicy sauce and place in the refrigerator for 10 hours.

Mustard marinade for pork

A successful version of mustard marinade with the addition of sour cream gives pork meat Very unusual taste. You can use store bought or homemade sour cream. In the first case, the meat will turn out a little spicier, in the second a distinct creamy tint will appear. Herbs can be replaced with others at your discretion.

Ingredients:

A tablespoon of hot mustard;

A glass of sour cream;

Five cloves of garlic;

Two medium onions;

A teaspoon of salt;

A tablespoon of rosemary and parsley, fresh or dried;

A teaspoon of ground black pepper or a mixture of peppers.

Cooking method:

Peel the onions and cut into rings.

Chop the peeled garlic cloves as finely as possible with a sharp knife.

Wash fresh herbs, dry with a paper towel and chop finely.

Mix sour cream, mustard, salt, herbs, onion, garlic in a bowl, mix everything well.

Pork pieces or coat a whole piece with sour cream and mustard mixture and place in the refrigerator for 2-4 hours.

Mustard marinade with zest and honey

Orange zest– an excellent component for preparing mustard marinades. It adds flavor meat dish A festive shade that goes well with mustard and honey notes.

Ingredients:

Half a glass of ready-made mustard (you can dilute mustard powder);

One large orange;

Half a teaspoon of salt;

A tablespoon of liquid buckwheat or flower honey;

A teaspoon of cumin;

A teaspoon of black or allspice ground pepper.

Cooking method:

Wash the orange, scald with boiling water, and remove the zest from it using a grater.

Mix mustard and honey in a bowl.

Add zest, cumin, salt, pepper, mix well.

If the mixture is very thick, add 1-2 tablespoons mineral water.

Marinate the meat and place in the refrigerator for an hour.

Mustard marinade with wine

White dry wine could be an excellent component for various marinades from mustard. Playing the role of vinegar, it adds a slight spicy tint to the mixture and makes the meat even more tender. The onion in this recipe gives the dish not only pungent aroma and taste, but also wonderful juiciness.

Ingredients:

3-4 tablespoons of dry mustard powder (depending on the amount of mustard meat, you can take more or less);

Five onions;

Partial glass of weak wine ( white variety);

A teaspoon of salt.

Cooking method:

Sprinkle the meat (washed and chopped) prepared for frying on coals or in a frying pan with dry mustard powder. The meat should be completely covered with mustard slurry.

The meat should stand at room temperature for about an hour.

Peel the onions and pass through a meat grinder.

Pour wine into the onion and stir.

Pour over meat onion mixture and leave it alone again for two hours.

Salt the meat to taste, leave for another half hour, then cook according to the recipe.

Mustard marinade with soy sauce

The recipe is suitable for cooking pork, although chicken can also be marinated with the mustard-soy mixture. The marinade turns out very spicy and aromatic.

Ingredients:

Two hundred grams of ready-made mustard;

Two large onions;

Two tablespoons soy thick sauce;

A teaspoon of ground black pepper;

A pinch of oregano, if desired, or your favorite spices.

Cooking method:

Peel the onions and cut into large rings.

Combine soy sauce and mustard in a marinade bowl and stir.

Add pepper, oregano or spices.

Post onion rings.

Marinate pieces of meat in the mixture.

Place the meat in the refrigerator for three hours, then cook according to the basic recipe.

Mustard marinade for lamb

To give the characteristic smell of lamb more subtle notes, you can use any recipe for mustard marinades. A mixture of the main ingredient with lemon juice, cilantro and garlic is especially good. It turns out very tasty, aromatic meat.

Ingredients:

Five tablespoons of dry mustard powder;

Three tablespoons of vegetable oil;

Two tablespoons of soy sauce;

Middle head garlic;

Pepper and favorite seasonings to taste;

A bunch of fresh cilantro or a tablespoon of dried herb.

Cooking method:

Dilute mustard powder with soy sauce.

Wash the lemon, cut into two parts and squeeze out five tablespoons of juice.

Separate the garlic into slices, peel and chop finely (you can grate it, but the taste will not be the same).

Wash fresh cilantro, pat dry with a paper towel and finely chop.

Pour lemon juice into the mustard, add cilantro, chopped garlic, pepper and seasonings as desired.

Pour oil into the meat and stir.

Pour in the marinade and mix well with your hands.

Place the lamb in the refrigerator for 6-8 hours.

From time to time (2-3 times during the entire marinating time) stir the meat in the marinade.

Mustard and beer marinade for any meat

A simple recipe for meat marinated in mustard and beer involves using only two main ingredients. The result is meat with original delicious taste. The marinade is suitable for any meat. The ingredients for the marinade are indicated for 1.5 kg of meat pulp.

Ingredients:

A glass of dark beer;

A glass of prepared mustard;

Pepper to taste;

A teaspoon of salt.

Cooking method:

Carefully cut the prepared meat into portions.

Coat each piece generously ready mustard.

Sprinkle the meat with pepper and leave to marinate for an hour.

Pour dark beer into the meat and put it in the refrigerator for three hours.

Dry on a towel.

Dissolve salt in ½ cup cold water.

Dip the pieces in flour and fry, sprinkled with salt solution.

Mustard will help you prepare a wonderful shish kebab from frozen meat. There is no need to thaw it completely. As soon as a knife can easily be inserted into the frozen meat, you need to coat the pieces with mustard and place them on the bottom shelf of the refrigerator for 2-3 hours for final thawing. This method allows you to retain meat juice and will make the kebab as tasty as if it were made from fresh, not frozen meat.

Marinate the meat under mustard sauce needs to be refrigerated (unless the recipe specifically states otherwise).

To better saturate the sauce with the meat, the pieces can be pricked with a fork in 2-3 places.

Large pieces meats are marinated longer than small ones. If the dish needs to be cooked as quickly as possible, then the meat should be cut smaller.