Marinating 101

[Kathy]

Marinades
Guidelines

A marinade is a seasoned mixture that adds flavor and in some cases tenderizes. Marinades are commonly used with thin cuts, such as steaks.

A flavoring marinade is used with tender beef cuts for a short time - 15 minutes to 2 hours.

A tenderizing marinade is used with less tender beef cuts - usually from the chuck, round, flank and skirt.

A tenderizing marinade contains a food acid or a tenderizing enzyme.

Acidic ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine.

Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi and figs.

Less tender steaks should be marinated at least 6 hours, by no more than 24 hours. Longer than 24 hours will result in a mushy texture.

Tenderizing marinades penetrate about ¼ inch into the meat.
Marinate in a food-safe plastic bag or a nonreactive glass or stainless steel container.

Turn steaks or stir beef strips occasionally to allow even exposure to to the marinade.

Allow ¼ to ½ cup of marinade for each 1 to 2 pounds of beef.
ALWAYS marinate in the refrigerator. NEVER at room temperature.

If a marinade will be used later for basting, or served as a sauce, reserve a portion of it before adding the raw beef. Marinade that has been in contact with uncooked meat MUST be brought to a full rolling boil before it can be used as a sauce.

NEVER save and reuse a marinade.

[Kathy]

Tips on Marinades

Acid-based marinades both tenderize and flavor many different types of foods, not just meats and seafood. Acids such as citrus juices, pineapple, yogurt, buttermilk, and wine tenderize by denaturing or unwinding protein strings. They also lend flavor to the end product. Extra-virgin olive oil naturally contains monoglycerides and is a good choice for marinades

Dry marinades or rubs are used to enhance flavor as opposed to tenderize, although some may have some beneficial tenderizing side effects. This type is usually a mixture of herbs and spices, sometimes mixed with an oil, which is rubbed into the meat, poultry and seafood. Those recipes using dry rubs usually specify a grill, pan-fry or broil cooking method.

Nature's Tenderizers
Nature gives us many tenderizers to choose from, both enzymatic and acidic. When using an acid-based marinade, be sure to use only containers made of glass, ceramic or stainless-steel, never aluminum. The chemical reaction produced between alkaline and aluminum not only imparts an unattractive discoloration to the food but can also darken and pit the aluminum container. Many marinades will include one of the following along with various herbs and spices.

Natural Tenderizers:

Pineapple
Ginger
Papaya
Honeydew

Tomato
Vinegar
Wine
Buttermilk

Figs
Mango
Beer
Kiwifruit

Citrus

[Kathy]

Beef Marinade Recipes


Teriyaki Marinade
1/2 cup soy sauce

1 clove garlic, minced

2 tablespoons brown sugar

1/2 teaspoon ground ginger

2 tablespoons Worcestershire sauce

1 tablespoon lemon juice

Combine all ingredients and mix well.


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Red Wine Marinade

1/3 cup red wine vinegar

2 tablespoons vegetable oil

1 tablespoon Dijon-style mustard

2 cloves garlic, minced

3/4 teaspoon dried Italian seasoning

1/4 teaspoon coarse ground black pepper

Combine all ingredients, stirring until well blended.


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Lemony Oriental Marinade

1/4 cup fresh lemon juice

3 tablespoons chopped green onion

1 1/2 tablespoons reduced-sodium soy sauce

1 12 tablespoons vegetable oil

3/4 teaspoon grated fresh ginger

1/4 teaspoon crushed red pepper pods

Combine all ingredients, stirring until well blended.


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Zesty Italian Marinade

2/3 cup prepared Italian dressing

2 tablespoons coarsely chopped fresh cilantro

1 tablespoon chili powder

Combine all ingredients and mix well.

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Savory Marinade

1/4 cup steak sauce (any kind)

2 tablespoons brown sugar (packed)

2 tablespoons lime juice

1/4 teaspoon ground red pepper

Combine all ingredients and mix well.

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Southwestern Marinade

1/4 cup prepared salsa

2 tablespoons chopped cilantro

2 tablespoons fresh lime juice

1 tablespoon vegetable oil

1 clove garlic, minced

1/4 teaspoon ground cumin

Combine all ingredients, stirring until well blended.


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Citrus Marinade

1/2 cup orange juice

1/4 cop soy sauce

1 clove garlic, crushed

2 dashed ground clove

Combine all ingredients and mix well.

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Barbecue Marinade

1/2 cup chopped onion

1 1/2 tablespoon brown sugar (packed)

1 tablespoon vegetable oil

1 tablespoon prepared horseradish

1 tablespoon water

1/4 teaspoon coarse ground pepper

Cook onion and brown sugar in oil in small saucepan over medium heat until onion is tender, about 10 minutes. Add remaining ingredients and continue cooking over medium heat 3 to 4 minutes, stirring occasionally. Remove from heat; cool thoroughly before adding beef.

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Basic Beef Marinade

2-1/2 cups vinegar

12 whole cloves

2-1/2 cups water

2 or 3 bay leaves

3 onions, sliced

1-1/2 tablespoon salt

1 lemon, sliced

3 tablespoon black pepper

Combine ingredients; let stand at room temperature for 24 hours. Add meat and put in the refrigerator. For mild flavor, leave meat in mixture for 24 hours. Cook as usual.

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Italian Marinade

1/2 cup Italian salad dressing

1/4 teaspoon salt

1/4 cup lemon juice

1/8 teaspoon pepper

1 teaspoon dried oregano

Thoroughly combine all ingredients. Use as a marinade and basting sauce while the meat is cooking. Makes about 2/4 cup of marinade. Great for all meats.

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Tangy Marinade

1/3 cup soy sauce

2 tablespoons of vinegar

1/3 cup catsup

1 teaspoon thyme

1/4 cup salad oil

1/ teaspoon mustard

Combine all ingredients and mix well. Pour over meat to be marinated. Marinate for 24 hours in the refrigerator and cook as usual.

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Beef Marinade #1


Use for beef.

Combine:
1 1/2 cups beer
1/2 cup salad oil, stirring the oil in slowly.
Then add:
1 garlic clove
2 tablespoons lemon juice
1 tablespoon sugar
1 teaspoon salt
3 cloves

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Beef Marinade #2

Combine:
1 1/2 cups beer
1/2 teaspoon salt
1 tablespoon dry mustard
1 teaspoon ground ginger
3 tablespoons soy sauce
1/8 teaspoon hot pepper sauce
2 tablespoon sugar
4 tablespoons marmalade
2 garlic cloves, minced

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Burgundy Marinade for Beef Steaks

1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
1/2 cup oil
1/2 cup Burgundy or dry red wine
2 tablespoons catsup
2 tablespoons molasses

In small bowl, combine all ingredients; mix well. Makes 1 1/4 cups of marinade.

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Soy Marinade for Beef Steaks

1/2 teaspoon ginger
1 green onion, chopped, if desired
1 garlic clove, minced
3/4 cup oil
1/4 cup soy sauce
3 tablespoons honey or sugar
2 tablespoons vinegar or lemon juice

In small bowl, combine all ingredients; mix well. Makes 1 1/3 cups marinade.

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2 Tri-Tip Marinade Recipes
Marinade #1:

1/2 Tablespoon sea salt
1/2 Tablespoon cracked black peppercorns
1 Tablespoon minced garlic
1 Tablespoon grated fresh ginger root
1 Tablespoon soy sauce
1/2 Tablespoon white pepper
1 Tablespoon brown sugar

Mix all the ingredients well, cover the meat with them and place in plastic bag in refrigerator at least an hour, better overnight.


Marinade #2:

4-6 cloves crushed garlic
1 ounce Jack Daniels
1/4 Teaspoon Balsamic vinegar
1/2 Teaspoon honey
1/4 Cup olive oil
Mix ingredients and proceed as above.

[starfire]

This is interesting! I am going to have to try some of these!