Did you know that the ancient Romans began to use marinade for meat? As a marinade, they used sea salt, which was diluted with water and soaked in meat from the prepared marinade. Years passed, and people began to use all the new ingredients to make a marinade.
We still remember well those times when our ancestors did not imagine marinade for themselves without using vinegar. Vinegar is able to soften the fibers of the meat, and after some meat stays in such a marinade, the finished product is more tender and juicy. Today, a variety of products are used for the marinade, various spices and greens are added. For different types of meat, a different marinade is used and different times of meat aging are used. Properly cooked marinade can reveal the taste of cooked meat.
Recipe 1: Marinade for meat (pork)
To make the pork tender and soft, prepare the marinade using the following ingredients: onions - 2 pcs .; garlic - 3 slices; sesame oil - 120 g; wine vinegar - 40 g; hot pepper - 3 pods; granulated sugar - 20 g; rosemary, thyme, cinnamon, salt, pepper - on a pinch of cloves - 2-3 stars and bay leaf.
As you can see, the ingredients are not tricky, but their correct use will provide the meat with the tenderness that you want to receive as a result.
So, clean the onion and garlic cloves, finely chop them. Cut in half hot pepper and mix with onion and garlic. Now we add all the other ingredients and put the meat in it. We wrap the pieces of meat in the marinade with our hands and leave it to marinate for the whole night. The next day, you can start making pork with your own recipe.
Recipe 2: Marinade for meat (pork shashlik)
Prepare the ingredients: vinegar - 250 ml .; onions - 300 g; salt, peppercorns, seasoning for barbecue.
Peel the bulbs of medium size and cut them into half rings. We add seasoning to the onion, which is usually seasoned with shish kebab, pour vinegar and salt. Meat cut into portions, put it in a jar and pour the prepared marinade. Fill up with cold boiled water, drop a few peas in a jar of peas and bay leaf into a jar. Leave overnight. Marinated barbecue should be in a cool place.
Recipe 3: Marinade for meat (pork shashlik)
Prepare ingredients: onions - 2-3 heads; garlic - 3-4 tooth; sweet paprika - 2-3 tsp; spicy ground red pepper - 1 tsp; Sunflower oil - 2-3 tbsp. pepper and salt to taste, parsley.
At first we will cut onion half rings. Chop the garlic and mix with onions, add to it the sweet ground paprika and spicy ground red pepper. Stir and add sunflower oil. Season with salt and pepper. Mix and let the marinade stand for 25-30 minutes. During this time, wash the meat, dry it with a towel and cut into pieces for kebabs. We drop the pieces of meat to the marinade, mix and leave to marinate all night.
Recipe 4: Marinade for meat (pork in the oven)
The classic recipe for making marinade. Ingredients: onions - 4 pcs .; water - 1 cup; bay leaf - 1 pc .; sugar - 0.5 tsp. and peppercorns, ground pepper and salt; Vinegar 9% - 1 cup.
We mix all ingredients, add a glass of water, add diced onion and put the meat in the prepared marinade for 5 hours. After that, choose the meat from the marinade, remove the excess with your hand and put it in the baking dish.
Recipe 5: Marinade for meat with lemon
Ingredients: lemon - 1 pc .; garlic - 6 cloves; cinnamon - 1 stick; black and pink bell pepper - 1 tsp; coriander - 1 tsp; wine vinegar - 2 tbsp. l .; honey - 1 tbsp .; salt - 3 tbsp .; simple boiled water - 0.5 liters + 0.5 liters of mineral water; olive oil - 3 tbsp .; mustard hot - 3 tbsp. l .; onion - 1 pc.
Cooking marinade. First, we heat some water into the pan and dissolve the honey in it. Add salt, black pepper peas, bay leaf and cinnamon stick. Put on the fire and bring to a boil.
Cook for 5 minutes, then cut the lemon into 8 parts and add to the marinade. Onions cut into half rings, chop the garlic and send them to the rest of the ingredients. Add vinegar and mix.
Now you can add half a liter of highly carbonated water, mix and pour the marinade meat. Cover the dishes with a lid and put them in the fridge for a day. After the marinating process is over, choose the meat from the marinade, wipe it with paper towels and spread the meat with hot mustard. A good result is obtained when you grease meat with grainy mustard - an interesting, not only taste, but also its appearance.
In the heat-resistant form, pour a little marinade on the bottom, put the prepared meat into it and sprinkle with a mixture of peppers and coriander on top. Close the meat with foil and for 1 hour we will send to the oven preheated to 200 degrees to bake. Then we remove the foil from the meat, lower the oven temperature to 1150 degrees and continue to bake the meat for another 1 hour, periodically pouring it with juice that the meat released into the foil.
Recipe 6: Marinade for fruit meat
Great for young beef steaks.
Ingredients: Kiwi - 2 pcs .; white ground pepper; dry rosemary; salt - 0.5 tsp. and 6 pcs. steaks.
Peel the kiwi skin and rub the fruit on the coarse side of the grater. Add spices and salt to kiwi. Mix well and soak the meat in the marinade. Leave the steaks in this marinade for about 40 minutes. Then we choose the meat from the marinade, wipe it with a paper towel and put it on a hot frying pan. Your steaks will be soft and juicy!
Marinades for meat - secrets and tips
“Did you know that the Masai tribes marinate beef in an anthill?” They put his anthill for a while. During this time, formic acid perfectly softens the hard fibers of meat.
- To add flavor, you can add greens to the marinade, but try not to chop it into large pieces, so that before you bake the meat, you just have to remove it from the pieces of meat. Finely chopped greens are difficult to remove from the meat, and in the process of frying it turns into black coals, which will spoil the appearance of your meat.
