Marinate meat at home. For meat marinade: the best recipes

06.01.2021

Summer continues, and there is still an Indian summer and warm September ahead ... There are many reasons to get together in nature with friends. And what a picnic without a barbecue ?! Earlier on Bambino Story we told you about. Everything is important in this dish: meat, and the cooking process, and sauces, and, of course, the marinade. How to marinate correctly so that it is juicy and tender? We will talk about this with you.

How to marinate pork

A few words about why a marinade is needed at all. Some connoisseurs argue that only tough meats such as lamb or venison need to be marinated, while soft meats can simply be cut into pieces and fried. Of course, you can adhere to this rule, but also many experts are inclined to believe that marinated meat turns out to be more juicy due to the fact that the marinade protects it from burning and does not allow the meat juice to leak out. In addition, in a spicy marinade, the meat becomes soft and cooks much faster, and is also easier for the body to digest, which, you see, is important.
So, how to deliciously marinate meat? There are as many answers to this question as there are people who have marinated meat for barbecue at least once in their life. Everyone has their own recipe, and for gourmets, marinade is generally a special pride!
Before moving on to marinade recipes, let's mention a few rules by adhering to which you can easily prepare a delicious marinade for your kebab:

Only cook the marinade in glass, plastic or ceramic containers, and never use metal bowls. Since the acid in the marinade will corrode the metal and give the meat an unpleasant taste.
After filling the meat with marinade, be sure to put it in the refrigerator, do not leave it in the room, because the marinade may turn sour.
To quickly marinate meat for barbecue, cut it into small pieces, so it will soak faster.
In order for the meat to be better saturated with the marinade, prick it with a fork in several places.
If you marinate tough meat, put pineapple, kiwi, papaya in the marinade - these fruits, due to the fruit acid they contain, will soften the protein. Just do not marinate the meat for more than 2 hours!
To avoid the stiffness of the meat after marinating, observe the proportions of acidic components in the marinade - there should not be too many of them. Add equal amounts of acid and vegetable oil.
If you are marinating meat outdoors, mix all the ingredients in the bag after letting the air out.

Now is the time to talk about marinades. In this article, we will write several ways on how to marinate pork, since it is this type of meat that is most common among the kebabs in our country.

The classic marinade recipe includes vegetable oil, vinegar, chopped herbs and Dijon mustard. The pork in this recipe is cut into small pieces and smeared with mustard. Then, in a deep bowl, combine the oil, vinegar and herbs. Dip the pieces grated with mustard into the resulting mixture and leave them in the refrigerator for 6 - 8 hours.
A marinade with soy sauce is considered universal for meat. To marinate pork for skewers in this way, use soy sauce, sunflower oil, cumin and grill spice mix. Mix all the ingredients, put the pieces of pork in the marinade and leave in the cold for 3 to 4 hours.

These are classic recipes. But let's talk about how to marinate pig meat in some special way. To not like everyone else. To be original and tasty. Make lemon, pomegranate or Russian marinades!
At the heart of lemon marinade- lemon juice, its zest, olive oil, fresh mint, oregano. Lemon juice is similar to vinegar in action on meat, so if you are not a fan of vinegar, feel free to replace it. lemon juice: the meat will be soft and the taste is unusual.
Russian marinade is prepared with kvass, onion and honey. But for the pomegranate marinade (for 1 kg of meat) you need the following ingredients:

pomegranate juice - 200 ml
red dry wine- 200 ml
bow - 2 heads
vegetable oil - 3 tbsp. spoons
lemon juice - 5 tbsp spoons
ground black pepper, suneli hops - to taste

Mix all the ingredients and soak the meat in the resulting mixture, leaving it in the refrigerator for several hours.
There are also recipes for marinades, which are based on fermented milk products - kefir, yogurt and yogurt. Add garlic, turmeric, cloves, cardamom, cinnamon, cayenne pepper, lime or lemon juices to your taste. And every time you get new marinades!

How to quickly marinate meat

It often happens that we are going to barbecue spontaneously, and then the question arises: "How to quickly marinate meat." After all, it is necessary that it is well saturated, and the kebab turns out to be soft. In this case, any recipes based on mayonnaise and mustard are suitable, because mayonnaise, due to the vinegar included in its composition, softens meat well, vegetable oil prevents the meat from weathering, and mustard gives a special spicy taste.
For cooking spicy marinade for pork, take:

onions - 0.5 kg
any vegetable oil - 2 tbsp. spoons
mayonnaise - 400 g
mustard - 2 tbsp. spoons
spices

Pass the onion through a meat grinder, mix with all the ingredients and place the meat in the cooked marinade for 2 hours. Juicy kebabs and bon appetit!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Pre-pickling is used not only for kebabs. Do not forget about it in other pork recipes. Marinade favorably sets off the taste of this meat and even changes its structure, making it more juicy and soft. The aroma of the finished dish also becomes richer. Most delicious ways how to marinate pork are presented in the recipes with the photo below.

How to make pork marinade

Any marinade has three main ingredients. They can be combined into the following list:

Acidic base... As it you can use citric acid, citrus fruits, beer, kefir or yogurt, kiwi, wine, tomato paste. Recipes with mayonnaise, tomatoes, or vinegar work well. This environment softens the meat fibers.
Seasonings. You can add any to your liking. Nutmeg, ginger, curry, garlic, pepper, thyme, marjoram, rosemary, and caraway have worked well. All of them give the dish a complete taste and appearance.
Oil or fat... They envelop the meat, so that during cooking it remains juicy, because all the moisture is "locked" inside. V oriental recipes sesame oil is used more often, and olive oil is used in the Mediterranean.

The exact way how to prepare the marinade also depends on the particular cuisine. For example, the French are more likely to use vegetables with wine, the Mexicans - sauces with hot peppers, which are considered optimal for smoking. Orange, lingonberry, pomegranate, kiwi, onion or apple pickles for pork meat are also great. Here are some more really tasty options:

"Overnight" pickling compositions are very tasty on soy-based;
it is recommended to marinate in tomato juice or kefir;
for the escalope, i.e. pork tenderloin boneless, it is recommended to use mustard or tomato-mustard composition;
like all types of meat, pork goes well with white wine;
for entrecote, i.e. meat on the bone, soy or ginger-soy marinade is suitable.

Pork marinade recipes

The very first recipe for pickling composition was proposed by the ancient Egyptians, who soaked meat in brine from water and sea salt... Then the latter was often replaced with vinegar. The pork marinade recipe also includes all kinds of seasonings. Dried herbs such as thyme, oregano, cumin and sage are especially aromatic. There are a lot of options on how to marinate pork. They are united by a few simple tips, following which, the meat will turn out to be even tastier. The main recommendations are as follows:

In mayonnaise-based recipes, it is better to use homemade. To do this, mix the egg yolk with salt, a spoonful of vinegar and mustard and half a glass of vegetable mala.
For faster marinating, the meat should be pierced with a fork in several places and cut into smaller pieces. In addition, the product must be left to soak when room temperature- so the process will speed up.
When using a tomato or vinegar composition, it is recommended to add one egg to the meat. Protein film will protect against drying out.

For baking in the oven

Cooking time: 3 hours.
Servings Per Container: 4 Persons.
Calorie content: 110 kcal.
Cuisine: Russian.

If you have experienced baking pork in foil or in a sleeve, then you already know that it can turn out to be harsh, especially if the meat is on the bone. This can be easily avoided by marinating the product beforehand. Different formulations will do. The soy-lemon marinade for pork in the oven is especially aromatic. It belongs to the universal, therefore it is suitable even for chicken or fish.

Ingredients:

lemon - 1 pc.;
soy sauce - 50 grams;
salt and spices to taste;
onions - 2 pcs.

Cooking method:

Cut the peeled onion into half rings.
Combine soy sauce with lemon juice, salt, add spices to taste.
Pour the onion with the resulting solution, let stand for about 40 minutes.
Marinate meat in the resulting solution for 3-4 hours.

For frying in a pan

Cooking time: 30 minutes.
Servings Per Container: 4 Persons.
Calorie content: 90 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

Pork marinade in a pan can be varied in taste - spicy, tender, sour or sweet. Any option is chosen depending on personal preference. One of the simple homemade recipes for marinating meat is prepared according to the classic recipe based on vegetable oil with vinegar. Honey with mustard and garlic gives it a special aroma. This is a great way to marinate pork in a pan.

Ingredients:

honey - 2 tablespoons;
mustard - 1 tablespoon;
vegetable oil - 0.5 tbsp.;
garlic - 5 cloves;
salt to taste;
vinegar - 0.25 tbsp.

Cooking method:

Peel the garlic, press through a press.
Combine vinegar with oil, and honey with mustard. Then mix both masses.
Add crushed garlic, salt and stir.
Pour the mixture over the meat, let it brew for at least half an hour.

For boiled pork

Cooking time: 2 hours.
Servings Per Container: 4 Persons.
Calorie content: 134 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

A classic marinade for pork pork is vinegar. He is the easiest to prepare. You just need to dissolve a spoonful of a strong bite in a liter of water. Wine can be considered the second most popular. It is prepared according to different recipes... And it doesn't matter what the wine will be - both white and red will do. You can add a stalk of celery for flavor. Condiments are suitable whatever you like.

Ingredients:

dry red wine - 0.5 tbsp.;
coriander, thyme, pepper, salt - to taste;
sweet mustard - 1 tablespoon;
vegetable oil- 1 tbsp;
garlic - 2 cloves;
celery stalk - 1 pc.

Cooking method:

Pass the garlic through a press along with the celery.
Pour this mass with wine, mix.
Then add mustard, oil, season with spices, salt. Let stand for about half an hour.
Soak the meat in the resulting composition for about 2-3 hours.

For steak

Cooking time: 3 hours.
Servings Per Container: 6 Persons.
Calorie content: 105 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

In the very first steak recipes, they were prepared without any additives. Just a large piece of meat was baked over coals. Any marinade for pork steaks makes them juicier and more appetizing, and it doesn't matter whether they are fried on the grill or in a pan. You can cook it according to a variety of recipes - with onions, mayonnaise, wine, or even with mineral water. One of the classic recipes uses kefir and sour cream. They should not be too greasy - this will make the steak tastier.

Ingredients:

onions - 1 kg;
ground red and black pepper - to taste;
rosemary, coriander, cumin, oregano, paprika - 0.25 tsp each;
ginger powder - 2 tablespoons;
dried herbs - 2 tablespoons;
sour cream and kefir - 0.5 l each;
vegetable oil - 1 tsp;
salt to taste.

Cooking method:

V separate container mix all the spices, rub the meat separately with them.
Peel the onion, chop into half rings.
Combine kefir with sour cream. Add vegetable oil to them.
Steaks, onions and sour cream sauce place in layers in a large saucepan. Done, the meat is marinated. Leave the product for 3-4 hours.

With soy sauce

Cooking time: 3 hours.
Servings Per Container: 6 Persons.
Calorie content: 112 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

Pork marinade with soy sauce has a rich flavor bouquet. This recipe is good because there are no strict restrictions in it. Spices can be easily changed by adding new ones and removing the listed products. Only soy sauce is required. Garlic and sugar complement it in this recipe. The result is meat in an exquisite oriental flavor.

Ingredients:

garlic - 5 cloves;
sugar - 5 tablespoons;
onions - 2 pcs.;
black pepper, salt to taste;
thick soy sauce - 1 tbsp.;
curry, nutmeg, basil, powdered ginger, rosemary, marjoram - pinch each;
vegetable oil - 4 tablespoons

Cooking method:

Finely chop the garlic. Add diced onions to it.
Then add soy sauce, salt, add sugar, mix.
Season the base with spices. Stir well again.
Soak the meat in the finished composition for 3 hours.

Quick marinade

Cooking time: 1 hour.
Servings Per Container: 6 Persons.
Calorie content: 79 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

If the meat needs to be cooked within 3-4 hours, then it will help out quick marinade for pork. This recipe is suitable in all cases, whether it be baking or stewing in the oven, frying in a pan, grill or electric grill. Aromatic basil and juicy tomatoes give a special taste to the composition. With them, the meat gets a fresh summer flavor. As a result of marinating, in 2 hours you will receive a treat for real gourmets.

Ingredients:

bay leaf - 2 pcs.;
white onions - 3 pcs.;
tomato - 3 pcs.;
black ground and red hot pepper, salt, herbs - to taste;
fresh basil - 1 bunch;
dried herb - 1 tbsp.

Cooking method:

Pour boiling water over the tomatoes so that the peel is easier to remove. Peel, then chop as desired.
Chop the onion into rings, mix them with the tomato slices. Knead the food with your hands until the juice is released.
Rinse fresh herbs, dry, chop finely.
Grate the meat separately with spices, then transfer to a large bowl.
Then add salt, sprinkle with basil, pour tomato sauce, mix.
Leave on for 1 hour.

Mustard

Cooking time: 1 hour.
Servings Per Container: 5 Persons.
Calorie content of the dish: 98 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

A mustard marinade for pork is obtained with a delicate and moderately spicy taste. It can also be attributed to the recipes "on hastily". The composition quickly not only prepares, but also impregnates - only an hour is enough for pickling. It doesn't matter if you then fry or bake the meat in the oven, because the pieces will definitely leave an appetizing crispy mustard crust.

Ingredients:

olive oil - 2 tablespoons;
mustard - 5 tablespoons;
soy sauce - 4 tablespoons;
garlic - 3 cloves;
lemon - 1 pc.;
parsley or cilantro - 1 bunch.

Cooking method:

In a large bowl, combine butter, sauce and mustard.
Then squeeze the lemon juice there. Can be replaced with a solution of water with lemon.
Rinse greens, dry and chop finely. Peel the garlic, pass through a press.
Combine the remaining ingredients, mix.
Done, you can marinate the meat - place it in the same bowl, cover with foil and send it to the refrigerator for an hour.

Grilled

Cooking time: 6 hours.
Servings Per Container: 9 Persons.
Calorie content: 183 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.

TO special recipes refers to meat that has been cooked over an open fire, such as grilled. It turns out to be more juicy, fragrant, with a hazy smell. If the product is properly marinated beforehand, it will be even more appetizing. You can prepare a marinade for grilled pork according to the recipe with the photo. The products used are simple, but the composition has a very unusual taste - sour, spicy and refined due to the addition of Burgundy wine.

Ingredients:

soy sauce - 1 tbsp.;
lime juice - 1 tbsp.;
sea salt - 1.5 tbsp.;
water - 5 l;
rice vinegar- 1 tbsp.;
lime zest - 2 tablespoons;
garlic - 8 cloves;
burgundy wine - 1 tbsp.;
peppercorns - 5 pcs.

Cooking method:

Peel the garlic, pass through a garlic press.
Stir soy sauce with vinegar, lime juice, wine and water.
Add the remaining ingredients, mix everything thoroughly.
Add meat to the resulting solution, keep for 6 hours.

With vinegar

Cooking time: 3 hours.
Servings Per Container: 5 Persons.
Calorie content of the dish: 113 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

Pork marinade with vinegar is considered a classic recipe. Its pungent smell makes the meat less bland, giving it a special flavor expression. Moreover, the aroma can be easily changed by adding spices at your discretion. Favorite spices or a mixture of herbs according to the season - you get a sweet, sour or more delicate and mild taste. In the classic recipe, vinegar is combined with oil and onions. Instructions on how to prepare such a marinade are described in detail in the recipe with a photo.

Ingredients:

salt to taste;
onions - 2 pcs.;
sunflower oil - 4 tablespoons;
weak vinegar 6% - 100 ml;
dried seasoning for meat - 1.5 tbsp.

Cooking method:

Peel the onion, chop into half rings.
Take a bowl, where to pour oil and vinegar. Add dried seasoning to them, mix.
The last to introduce the bow. Stir again, pour the resulting composition over the pork, distribute over the entire surface of the meat.
Leave on for 3-4 hours.

Simple

Cooking time: 2 hours.
Servings Per Container: 3 Persons.
Calorie content: 48 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

Even a simple pork marinade can give great results. It will suit any form of meat - for carbonate, neck, ribs, schnitzel, loin, shoulder blade, ham, chop, etc. Even the most common pork cutlet it will be tastier if the base is pickled pork. You can use champagne, kefir, lemon, vinegar, tomato or onion juice. The last ingredient is the easiest to find, because onions are in every home. White will do - it has a richer bitter taste.

Ingredients:

salt - 0.5 tbsp;
onion- 3 large fruits;
vegetable oil - 1 tablespoon;
freshly ground black pepper - 1 pinch;
bay leaf - 3 pcs.

Cooking method:

Using a blender, process the peeled onions into gruel.
Salt the resulting pulp, season with pepper, salt.
Then add oil, add lavrushka.
If there is little time left for marinating, it is worth pouring the meat with hot marinade.
Withstand 2 hours.

From kefir

Cooking time: 3 hours.
Servings Per Container: 4 Persons.
Calorie content of the dish: 93 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: easy.

For lovers of more tender meat it is worth using kefir pork marinade. Thereby fermented milk product the dish will turn out with a light creamy sourness. Kefir perfectly emphasizes sweetness pork meat, therefore it is considered classic ingredient for pickling. Having only this product at hand, you can easily and quickly prepare the product for baking in the oven, frying in a pan, grill or grill.

Ingredients:

pepper, salt - to taste;
spices for pork - 1 tsp;
kefir - 0.5 l;
onions - 2 pcs.

Cooking method:

The first step is to peel the onion, chop it in half rings. Season the meat with it, spreading it evenly over the entire surface.
Then sprinkle with spices, pour in kefir and mix well.
Soak for 3 hours in the refrigerator under a lid or cling film.

With lemon

Cooking time: 4 hours.
Servings Per Container: 4 Persons.
Calorie content: 154 kcal.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: medium.

One more classic recipe- pork marinade with lemon. This fruit is added in the form of slices, completely crushed, or simply use its juice. In any case, the meat is slightly sour. Unusual combination- lemon and kiwi. With them, the pickling composition acquires a certain freshness. These two fruits are complemented by any spices of your choice.

Ingredients:

pepper - 1 tsp;
spices, spices - to taste;
kiwi - 2 pcs.;
salt - 1 tsp;
lemon - 0.5 pcs.

Cooking method:

Peel the kiwi, process in a puree using a blender.
Season the resulting mass with lemon juice.
Grate pieces of meat with spices, salt, pepper, and only then pour the resulting composition.
Insist in a cool place for 4 or more hours.

With honey

Cooking time: 1 day.
Servings Per Container: 4 Persons.
Purpose: for lunch / dinner.
Cuisine: Russian.
Complexity of preparation: medium.

In most recipes, marinated pork is sour. It becomes so after aging in wine, vinegar, kefir, onion or lemon compositions. Lovers of sweet flavors should take note. honey marinade for pork. The meat comes out soft, tender, aromatic, does not have such a sharp and sour taste. In addition, such a marinade can be classified as useful, because honey has a lot of healing properties.

Ingredients:

salt - 1 pinch;
mustard - 1 tablespoon;
fragrant spices to taste;
liquid honey - 1 tsp;
garlic - 6 cloves.

Cooking method:

Combine honey in a separate container with mustard, mix until smooth.
Leave the mass for 10 minutes.
Grate the meat itself with spices and salt, insert cloves of garlic into it.
Then pour on top with a mixture of honey and mustard.
Leave the product to marinate for a day.

Video

Found a mistake in the text? Select it, press Ctrl + Enter and we'll fix it!

Discuss

Pork marinade is the most delicious

In order to fry a real and really tasty kebab, you should take a responsible approach to the choice of meat. What kind of meat is ideal for cooking this dish? Here you need to rely on your own taste and preferences of your guests. After all, shish kebab from mutton, and from pork, and from any other meat can be juicy and soft.

Meat preparation

We will focus on pork. When selecting the pulp, keep it fresh. The non-fatty parts of pork are best. For example, the flesh from the neck. However, remember, we are not meat will do that runs along the neck trim.

It is distinguished by a pinkish color. Such meat will not deform during marinating, and will not be able to reveal its rich taste after frying. To taste, a kebab made from such pulp will resemble chicken breast- dry and homogeneous. If possible, get some mutton. Lamb kebab marinated according to this recipe will certainly impress both you and your guests.

When choosing meat, always pay attention to its color. It should be bright. If you are offered a faded pulp, then it is not the first freshness. If fresh meat if you didn't find it, or you had to freeze it beforehand, then remember one main rule. Before preparing the shish kebab, defrost the pulp and wait until it warms up and all the blood water drains from it.

Let's take care of the meat. First, rinse the pulp under running water and pat dry. You can use paper towels. Indeed, in order to marinate meat for barbecue, you must first get rid of excess moisture. How to get juicy pork skewers? Take fresh pulp and cook it in the morning. By the evening, you can safely fry it on the grill.

Wait for the meat to dry properly. Now it should be divided into transverse pieces about 3 centimeters thick. Then we tear each piece of meat at the transverse seams and cut it into pieces of equal size, after removing the film and tendons. It is not necessary to completely remove the fat. It will add juiciness and tenderness to the finished dish. Those who love lamb kebabs usually put fat tail fat between the pieces on the skewer.

Size matters. However, for those who like to show off and cut the meat into large chunks, remember that it will take a lot of time and patience to fry it. The same Georgians who are famous for their love of "big size" put out large pieces in a cauldron. In addition, it needs to be trimmed periodically.

Let's cut the optimal pieces that can be sent to the mouth without dividing.

We start to marinate the meat

So, let's get down to the main thing. How is it correct? In what main secret of this dish? Of course in the ingredients. In order to competently marinate a kebab, it is necessary not only to know what ingredients are needed for this, but also in what sequence to use them. Let's dwell on this in more detail.

There are no comrades for taste and color, as they say. The optimal amount of salt for 4 kilograms of pulp is 4 teaspoons. Of course, you can put in more or less salt. But it is worth remembering that, firstly, excess salt is very harmful to humans. And secondly, the unsalted product will bring a little joy. Salt should be in moderation.

Therefore, we adequately relate to the "size" of teaspoons. Why put salt in the first place? Because this seasoning is responsible for the first cooking phase. Without it, both the barbecue marinade and the dish itself will be “wrong”. So, sprinkle the meat with salt evenly and mix well, so that the salt is distributed over each piece of pulp.

2. Onions.

Onions for the right kebab from pork, beef or any other meat are prepared in two ways. Some cut onions into large pieces, others prefer to squeeze juice out of it. It all depends on personal preference. But it is certainly more practical to use onion juice. To do this, it is enough to pass it through a meat grinder and squeeze the rolled mass through cheesecloth. In this case, you do not have to mess with onion rings and choose them from meat.

Whichever method you choose, do not forget about the correct proportions. Some people think that the most appropriate proportions of onion and meat are one to one. Again, if you use onion juice, then two to three medium-sized onions will be enough for your eyes. Pass them through a juicer, and pour the cut pieces with the resulting juice.

It should be understood that only onion juice is needed for the marinade. Therefore, if you use chopped onions, you will need to wait until it gives up its juice and the pulp is soaked in it. If onion juice is taken as a basis, then it will take much less time for the pulp to be nourished with it.

Plus, you don't have to crush it, stir it into the chopped pulp, and remove it from slices as you skewer. Alternatively, you can chop the onion into rings, add salt and wait until it juices. Then just squeeze it out and pour over the meat.

On a note, in order to prepare the marinade, onion pulp is absolutely not needed.

3. Black pepper.

In the marinade for kebabs, you must use coarsely ground pepper. Fine black pepper can be added to soup, but not to kebabs. Take peppercorns and crush them in a mortar, but not into dust. Alternatively, crush the peppers with the back of a knife and then chop up a little with the point.

How much pepper to take? 20 - 25 peas will be completely out of place. If you prefer spicy food, use a little more. Black pepper is good for health and will definitely not harm you. But do not overdo it, everything should be balanced.

If you think that the collateral delicious kebab is only a combination of onions, salt and pepper, then you are deeply mistaken. There are many spices that can emphasize the taste, add piquancy to it. But of course, this does not mean that you should take a bunch of seasonings and marinate the meat with them. Each seasoning has its own place. Some are suitable for baking, others for vegetables, and others for meat. We will dwell on the latter in more detail.

4. Coriander (cilantro).

Answering the question about the required amount, it is worth noting that 20 peas are quite enough. To begin with, lightly fry it without oil, and then crush it in a mortar. You can also use ground coriander, but you should not shift it here. Half a teaspoon will be enough. It is better not to overdo it with this seasoning, otherwise the taste will be very specific.

5. Basil.

Needless to say, basil is considered the king of spices for a reason. By the way, this spice is sold in almost every store, both dry and fresh. If we talk about the amount required in order to prepare a marinade for a kebab, then you should focus on the same ratio as for coriander. You can put a little more than half a teaspoon. Indeed, despite the fact that this seasoning has a sharp aroma, it will not spoil the taste of meat.

6. Thyme (thyme).

This Asian seasoning is most commonly used dry. Thyme perfectly complements salads, vegetable and meat dishes. In ancient Greece, it was added to the water during bathing in order to absorb courage and courage. As for the present, two or three pinches of this spice will be enough for one kilogram of pulp. First, rub the thyme lightly with your fingers.

7. Zira (zra / cumin).

This spice has been used in cooking for more than five thousand years, which undoubtedly characterizes it only from the positive side. Previously, it was worth its weight in gold and was kept more than any jewel in the Egyptian pyramids. Today, not everyone is familiar with this seasoning. Zira should not be confused with cumin or dill. Believe me, they are not the same thing. Moreover, these spices cannot be substituted for each other.

How much to put? To marinate meat for barbecue, take a little less than half a teaspoon and pound in a mortar. This spice has a very specific taste, you should not get too carried away with it.

8. Red pepper (Paprika).

Ground red pepper is used everywhere. It gives a beautiful color when fried and enhances the flavor meat dishes... You can put a full teaspoon, but "without a slide." Want to add more spice and expression to your dish? You should not shift the paprika, because it can give a bitter taste.

If you really want, then you can add one clove of garlic or a pod hot pepper... However, it should be understood that such spices are capable of completely overpowering the natural taste of meat.

9. Peppermint.

Peppermint is used in cooking, medicine and candy production. But rarely does anyone use it to marinate meat for barbecue. But in vain. Do not be so prejudiced against this seasoning. They will add spice to the dish, accentuate its aroma. But do not be afraid that mint will interrupt the taste and aroma of meat, because you, you, will not cook compote from it. Feel free to put half a teaspoon of dry herb.

10. Bay leaf.

This seasoning does not need any introduction, and it is simply unforgivable to cook a barbecue without it. Add a couple of leaves a few hours before frying. You can even break it slightly. Bay leaves will create a harmony of taste, complement the bouquet of seasonings. Without it, “something” will be missing. Don't believe me? You can be convinced of this from your own experience.

11. Sunflower oil.

Surely you often wondered how to marinate meat for barbecue? Add 5 to 6 tablespoons of sunflower oil to the marinade. It is sunflower, not olive. Then stir the meat lightly. It is necessary that every piece of it is covered with oil. Mix very carefully, even gently.

What is sunflower oil for? It will prevent the kebab from burning during frying. However, do not overdo it with it, otherwise those who will eat barbecue may have a gag reflex in the morning. No matter how trite it sounds.

It is worth remembering about the correct sequence of actions. Add oil after all seasonings. And only after all the spices are mixed and evenly distributed over the pieces of meat.

How to marinate meat for barbecue and get juicy barbecue from pork, chicken or any other meat? Well, of course, add lemon to the marinade. And don't be surprised.

So, put in the meat all the described list of seasonings and spices, mix everything and leave it to "drown" until morning. We put the load on the meat and put it in some cool place. You can simply put it under the table. In the morning, mix all this smelling mass and add the juice of half a lemon. In this case, the juice must be squeezed out gradually, without ceasing to stir the kebab. If pure lemon juice gets on the "uncoated" meat, the result will be disastrous. The meat will instantly "get stuck". As, however, and in case you add vinegar.

Remember that vinegar can be poured over an already fried kebab. It should not be added to the marinade. Although this is a matter of taste for everyone.

13. Pomegranate.

Well, the final chord of our marinade will be natural pomegranate juice. It will certainly add grace, flavor and piquancy to fried meat. It will become the secret ingredient in your recipe and will perfectly complement your meat.

Of course, in the summer you may not find fresh pomegranates in the store. But with the purchase pomegranate juice you shouldn't have a problem. It should be noted that in most of the so-called "juices" there is not even a gram of real pomegranate. Therefore, we recommend saving this experiment for the fall. But this is already everyone's choice.

How long does it take to marinate meat

Well, now you know how to marinate pork, chicken or. The type of meat does not really matter, the main thing is to adhere to the specified sequence of actions. This is the only way you can cook a real barbecue.

So, once again, gently mix everything and cover tightly. To do this, take a plate that fits in diameter, put a load on top. Remember that in no case should you marinate the kebab in an aluminum pan or cover it with a plate made of the same material. Especially for such cases, you can make a "wooden" plate and use it constantly. And so that it does not absorb extraneous odors, and does not deteriorate over time, we put it in a plastic bag. After everything has been marinated, we just take it out of the bag and put it away for storage until the next time.

We keep the meat under load for a couple of hours. In this case, you do not need to put it in the refrigerator, you can just leave it on the table. Let's wait until all the ingredients finish their job.

However, remember that if the meat was used fresh, then one day is quite enough for marinating. How do you know if the meat is matured? As you skewer the pieces, you will notice how easily they pierce and what flavor they give off. These signs will confirm that it is ready to fry.

In addition, soft and correct meat is always easy to distinguish from bad and unsuitable. Remember, chicks should not swim in any water or solution, and even more so in mayonnaise. Forget about similar methods forever and ever

The main secret of a delicious barbecue is fresh meat and the correct marinating technology. Remember this always, and you do not have to drown out the "smell" of meat with mayonnaise and other "liquid" ingredients.

Separately, I would like to tell you about the bow again. Aesthetic culture must also be present in the process of eating. How to eat barbecue properly? It must be eaten with juicy onion rings. And not with stubs, and not waste. And beautifully cut rings. Take an onion ring, a slice of black bread and a kebab. Tastier than food not in the whole world.

Don't like fresh onions? Sprinkle it lightly with vinegar and pepper to taste. If you ate a lot of bitterness in the onion, then wash the chopped rings under the running cold water and pat dry with a towel. The icy water will not only wash away all the poisonous bitterness, but also give the onion a pleasant sweetness.

How to prepare a brazier

Now let's turn to the brazier. It must meet certain parameters. First of all, the brazier should be made of iron or stainless steel. He must have thick enough walls. Indeed, only in this case will heat accumulate and, and most importantly, persist. Accordingly, the more qualitatively the extreme pieces will be fried.

Of course, frying on bricks, basins or hanging chains is a last resort. But we are talking about a real, mature kebab, which does not tolerate haste and such absurdity. Here .

Its length is about 60 cm, width - about 25, height from the grate - 15. The main mistake of many homemade barbecues is a leaky bottom. The grill should not have many holes. If yours looks like this, place aluminum foil on the bottom before frying, and put coals on top. Then poke holes around the edges, and you will understand how a real brazier should look like.

Ideally, only a quarter of the bottom of the barbecue should look like a grate. And the rest of the bottom should be solid and have holes only on the sides. Then the meat will not burn during the frying process. It will cook and brown evenly. Only in this case the kebab will be insured against flaring up under fire and will not be covered with a burnt black crust. The meat will be heated and fried over the fire. The juice will flow out and drip from it during the entire frying process, giving a special flavor to the whole process.

Do not try to water the kebab with mineral water. Of course, if you don't want to get chilled meat. Excess moisture is absolutely useless here. It just seems that what is missing. Suppress the desire for experiments and, having removed the first slice for trial, you will understand how juicy pork kebab you have turned out.

If you constantly use a small one for camping trips or get-togethers in small companies, then in this case, pay attention to "finalizing" its bottom. If there are no side holes on its solid bottom, then this moment should be corrected without fail. Otherwise, your dish will not be 100% fried perfectly. Make holes every five centimeters. We emphasize once again - this is necessary, no matter what size you have a brazier.

How and how much to fry a kebab

Now about frying. Skewers should only be laid out when there is good heat. They must be turned over periodically. Watch constantly so that the fire does not break out and does not spill over the pieces. Wait until the coals are thoroughly burned out, shake off the ash from them, and only then proceed to this true art - frying. If you fry a kebab on the grill, which is made with the correct holes, then when the juice drips from the meat onto the coals, it will not flare up. Fried and ruddy meat melts in your mouth, you will understand this when you fry your kebab on the right grill and after competent cooking.

Let's talk about mutton. You know how to do it right. But that is not all. Be extremely careful when frying it. It is easy to dry it over a fire. Juicy dish can turn into a dry and rough ball in an instant. Fresh lamb shashlik is prepared very quickly. Enough 5 - 10 minutes of good heat. Many people confuse the juice from fried meat with blood, and they want to fry everything thoroughly, although the meat on the skewer is already ready. Observe in all measure. If in doubt, take another piece to test.

There is such a tradition. When the coals are kindled, one single stick is fried, so to speak, "for a test." This allows you to assess the quality of the barbecue, and fix the time of its roasting. In addition, in this way, many tease their guests so that they burn out with impatience and anticipation of each subsequent party.

Surprise your guests, offer them a barbecue according to this recipe and you will see from your own experience that it, and you will forever forget how to marinate in tomatoes, mayonnaise and other experimental ones.

Skewer

Now all the attention is on the skewers. Choose short ones with a total length of up to 37 centimeters. If you use a meter long skewers, then your guests will eat a cold dish. After all, until they get at least half of the stick, everything will cool down. In addition, it is inconvenient to handle him, you constantly have to watch so as not to hurt the person sitting next to him. Even if you have short skewers, just take more of them.

In this case, the thickness of the skewers should be about 2 mm, and their width should not exceed 7. Take my word for it, if you take a skewer with parameters 3 by 8 mm, respectively, the pieces will be difficult to remove. And if 1.5 by 6 mm, then the skewer will be too flexible, and the pieces will scroll during the frying process.

Their number is also of great importance. So, if you have only 20 skewers, then there is no point in inviting friends to your place. The optimal amount is about a hundred. As noted above, aesthetics should be present in everything. Of course, many people believe that meat should be strung in nature near the barbecue. But where, then, to put flies and other insects? Besides, won't you pluck the sticks out of your guests' hands to string more?

The kebab should be marinated and strung at home. This should be done patiently and slowly. After all, the pieces should not scroll during frying. And even more so - to hang down to the coals. Make a rule for yourself - put on the meat in advance and take it with you to the nature on skewers. One more point. If you cut the pieces correctly, as described above, then it will be easy for you to put on. Even the most inexperienced can handle it.

Food culture implies that kebabs are eaten from a skewer. Therefore, you should not string more than five to six pieces on it. After all, it is much more pleasant to enjoy a fresh and hot barbecue, which is only in the heat of the heat, than to eat already cooled and windy. In addition, everyone eats differently. Your guest may be ashamed to take another stick as they are not sure they can eat all the meat.

And finally, one more important point... Do not place the grill far from the table. Otherwise, you will be constantly distracted by communication and can set the dish on fire. Guests should not walk and trample around the barbecue. Sit them down at the table and start frying them yourself. So you will be in the company and will be able to catch the moment when you should start frying a new batch. After all, the main rule of barbecue is that it should be eaten only when it is removed from the fire.

Many people prefer to fry everything at once, and then spread it in a slide on the table. In this case, the bottom row will cool down noticeably until they get to it. If you invite your guests to a barbecue, then it should be the main dish, not a secondary one. It should only be served hot and juicy.

Of course, you can't do without snacks. But don't get carried away with them too much. Onions cut into rings, black bread, pickles and tomatoes, Bell pepper, olives and olives and, of course, quality alcohol. This is what should be on the table that day. Forget once and for all about manti and pilaf, and even more so about casseroles and pies. On this day, the first place should be barbecue, period.

Delight your loved ones and friends with a barbecue prepared according to this recipe, and believe me, none of you will marinate meat with all sorts of wonderful solutions based on mayonnaise, mineral water and other things. Having once tasted a dish with the above seasonings and spices, you will forever forget about other methods of cooking it.

Of course, getting things right and getting great results takes practice. And even if something does not work out for you the first time, then in the future everything will get better and better.

In conclusion, it does not hurt to watch how Stalik Khankishiev shares his secrets of cooking this amazing dish.

2018-06-11T12: 10: 49 + 00: 00

Meat! Do you love him the way we do? Of course, you can now tell you a lot about the benefits of this product, about its need for a growing and adult organism, about the peculiarities of the consumption of animal proteins, about how to choose the right quality products, and how important it is. But better read about different ways cooking and marinades for meat.

You always want to please your family and loved ones with something original and tasty for any occasion, and not only bread is a key product at any feast. Each of the household, or even guests, may like the most marinades for meat, because often, the taste of your dish will depend on them.

Still think that only yeast dough need to cook with the "right mood" and some special "magical attitude"? And you will begin to delve into the intricacies and secrets of cooking meat dishes. Uhhh, how much new will you learn!

For true connoisseurs of delicious: marinade for meat! Cooking in the oven is as easy as shelling pears!

Not only men, but also the fair sex adore meat. It's just that everyone prefers some of their dishes, this or that type of meat. Most easy way cooking meat is great - doing it in the oven. Of course, depending on what kind of animal meat you choose, you will need to adhere to some rules. But more about that next time. Now about the marinades.

For brutal men, absolutely any type of meat is suitable. They will appreciate the veal and will eat the chicken with no less pleasure. You just need to pick up an appetizing marinade. Take, for example, a scapula with or without a bone - this is according to your desire - but, of course, with the skin on which incisions should be made for better impregnation... The marinade can be like this: crush 2 heads of garlic with a large handful of salt and 1 tablespoon of black pepper, add 2 tablespoons of honey and mustard (according to your taste), 2-3 tablespoons of any vegetable oil. Mix all this thoroughly and rub into a piece of meat. Massage (literally) your future dish, because meat loves to be treated this way! Close tightly in a bag and leave in the refrigerator overnight (you can even for a couple of days). After the meat marinade has soaked your mouth-watering dinner in the oven, bake it. Time directly depends on which piece of meat you took and how big it is. Before the long-awaited serving - let him lie down for half an hour.
Very bright Mediterranean recipe marinade for lamb lovers. Many people think that lamb is a rather specific meat and, to some extent, it is. But everyone should try to cook, especially with such an enchanting marinade: 5-6 tablespoons olive oil, juice of one lemon, a few sprigs of rosemary, a head of garlic, 3 tablespoons of salt, a teaspoon of a mixture of peppers, a pinch of ground cinnamon. In the washed and dried leg of lamb, make deep cuts to the bone with a sharp, thin knife and rub the marinade deep into each cut. Rub all the remaining marinade into a piece and leave in the refrigerator for a day. Bake for about two hours. Although, again, the time directly depends on the size of the piece. Such a marinade for oven-baked meat will make the dish tender, juicy and unrealistically fragrant. We are already silent about the taste!
For romantics - an unusually exotic and delicate dinner. Poultry meat is to everyone's liking - time-tested. Such a product is ideal for those who are on a diet, and for young children, and for nursing mothers, and for men. The main thing is that it can be cooked in different ways and, in any case, it will be very, very tasty. For example, here is an option for the oven. Washed and dried chicken fillet lightly beat off and add a little salt and pepper. Put the prepared meat directly into the dish, greased with olive oil, and on top of each slice put thinly sliced kiwi rings alternately with banana rings. Leave everything to marinate for half an hour, then in the oven for 25 minutes. Then rub all this beauty with grated cheese and let it stand for another 5-10 minutes in the turned off, but still warm oven.
Adventurous people will definitely like the marinade for baking meat, which will make the dish look very unusual. It should combine a wide variety of tastes. Let's try this with the example of a turkey. An unusual, explosive, aromatic marinade. Prepare two kilograms of meat, because, we promise, it will be very tasty. So, the marinade: boil a large cup of yourself aromatic coffee, add 4 tablespoons of your favorite ketchup to it (you can tomato paste), juice of half a lemon, 4 tablespoons soy sauce, a tablespoon of sugar. Mix all this thoroughly. Dip the prepared turkey pieces into this wonderful mixture for an hour or two and you can bake in the oven. Up the sleeve or just on the baking sheet - the choice is yours. The main thing is not to spare the marinade.
And another marinade that sounds like a fiery salsa dance. Do you have a lot of friends and want to spend a weekend evening in a special way? Let's start with the most important! And this is a large piece of veal tenderloin, prepared and towel-dried. We coat with such a juicy and insanely fragrant marinade: two heads of peeled, chopped garlic, a chili pepper (for those who like sharper, it is worth leaving the seeds, but we recommend to mere mortals to remove them, because it will be very hot;), a spoonful of hops-suneli, a spoonful of ground coriander , 3 spoons of soy sauce, one bell pepper, a bunch of cilantro. Grind all ingredients in a blender, dip the tenderloin in this aromatic composition, to the last drop. Leave in the refrigerator overnight, you can bake in the sleeve.

Marinade for smoking meat will ennoble the taste of the finished product

The most important thing is to choose the right meat. It should be fresh, never frozen. Better that it was large piece or a carcass, then it will be juicy and tasty. Smoking is a special way of cooking with the smoke that comes from burning wood. It is recommended to use the branches of fruit trees for cold smoking, they will also play a role. When hot, the best option is alder sawdust. There are three types of pickles: dry, wet, and mixed. You can experiment with different types of meat and use all variations.

Very juicy and rich. Here is the uniqueness of the dish, which was prepared using such a secret as a mixed marinade for smoking meat. Pieces of meat must be carefully grated with a mixture of spices: pepper, dill seeds, garlic, salt. Fold everything tightly into an enamel or glass container and pour over the marinade: add a glass of salt, half a glass of sugar, bay leaves, sweet peas to 6 liters of water. Boil, cool, pour over everything and leave in the refrigerator for three days (the number of days depends on the weight of the meat).
The dry method of preparing meat is the simplest. Grease the fatty pieces with a mixture of seasonings: paprika, ground cumin seeds, chopped bay leaves, a large amount of salt. Fold everything into a container, pouring, additionally, salt. Put under the press. Marinating lasts two to three weeks, but it goes very evenly.
Wet marinade for smoking meat is good for poultry, hams. For 6 liters of water: 250 grams of salt, 100 grams of sugar, bay leaf, ground black pepper and peas, chopped garlic and onions in slices. Immerse the meat in the marinade after boiling, cook for half an hour, leave to infuse for 2-3 days.

In general, if we are talking about such a process as smoking, then we can say that the marinade will not play any super-important role. The thing is that the smoke itself will do its job. Well, you know what it is, smoked meat. I just want to add a smiley face with heart-shaped eyes. It has its own special taste even without the marinade. Therefore, in some cases (and this is one of those), salt and pepper - best marinade for meat for smoking. Just remember that right choice meat is the key to a deliciously cooked dish. And the tree plays an equally important role. Believe me, the difference will be very, very tangible.

Everything you need to know about grilled meat marinade

For all lovers of fun, outdoor activities with smoke, meat, spices, sauces, seasonings, it has long been known that the main ingredient of a delicious holiday is barbecue or grilled meat. To the sounds of your favorite, incendiary music, looking at the embers and juicy veal steaks that you already want to eat, a steady feeling of happiness arises. The stacks need to be properly marinated: 3-4 tablespoons of sesame oil, 2-3 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, a spoon brown sugar, dried basil and sesame seeds, a pinch of white pepper.

Believe it or not, your whole family will be amazed at the extraordinary, blistering, blistering taste that has been so exquisitely prepared. Try it! 1 kilogram of strawberries (you can also frozen), a large bunch of mint, 1 tablespoon of honey, 2 cloves of garlic, 1 teaspoon of a mixture of peppers, 4 tablespoons of soy sauce. Combine all these ingredients and grind in a blender. Each piece is carefully coated and immersed in such a rare, very exotic, but insane delicious marinade for grilled meat.

In principle, this is a far from complete list of those recipes that are in demand among lovers of meat in this form of preparation. By the way, practice shows that the easiest way to get juicy grilled meat is not to marinate it. As strange as it sounds now. You can put the whole thing to cook, watch the fragrant metamorphoses, and already 1-2 minutes before removing the dish from the heat - season it with salt and your favorite spices. Thus, the meat, whatever it may be, will perfectly preserve its juice, will be tender and soft.

How to choose a marinade for frying meat

Surely, each of you had situations when guests unexpectedly come and, alas, there is no time to prepare. You haven’t seen each other for so long, and given the realities of our life, no one knows when such a wonderful case will be presented. You need to feed the guests tasty and fast. While someone is serving, someone is peeling potatoes, you have time to cook this wonderful piece of meat and it will be a culinary bomb. Juicy, tender, aromatic, softly, for this you need to pour impressive pieces of meat: a glass of dry red wine, 2 tablespoons of soy sauce, add a teaspoon of a mixture of ground peppers, bay leaf, a pinch of nutmeg, 3 onions, cut into half rings. Such a win-win marinade for you for frying meat, in a hurry. Try it and you won't regret it.

Well, and just a couple more options to your piggy bank:

A slice of ginger 2cm, lemon juice and zest, a pinch of ground cinnamon, finely chopped pieces of ¼ chili peppers, a spoonful of honey, a spoonful of sea salt, 2 tablespoons of olive oil.
3 tablespoons of adjika, ½ tablespoon of ground paprika, a bunch of finely chopped cilantro, 2 tablespoons of soy sauce.

Fried meat is a win-win... And this applies to both an ordinary dinner in a close family circle, and a festive meal for any reason. You can cook fried meat in different ways with different marinades and, as a result, you will constantly get new dishes on your table.

The coolest marinade for meat for barbecue - what is it

Each has its own personal, tried and tested on family and friends, method of cooking barbecue. Of course, it is very important to choose the right meat for this, but successfully marinating it in order to reveal the flavor range is also important. It is considered a classic such a very simple, affordable and such option that has the right to exist:

Chopped onion rings, salt, ground black pepper and peas, bay leaf. All ingredients are used according to taste and depending on the weight - in fact, this option is preferred by those who appreciate the taste of the meat itself. Its taste is not interrupted and this is the most precious thing for real gourmets. Absolutely simple and, one might say, eternal marinade. By the way, meat for barbecue can be anything: lamb or chicken - it's up to you to choose.
The taste of freshly squeezed pomegranate juice, 50 ml, is very well combined. cognac, a mixture of peas, red onion in half rings, a few finely chopped cloves of garlic and a mixture of hops-suneli.
Soft, tender, especially aromatic kebab will tickle your receptors! For 1 kilogram of chopped lamb, (by the way, chicken fillet is also very good): 3-4 large kiwis, 2 tablespoons of honey, a spoonful of mustard seeds, 3 tablespoons of soy sauce and 2 tablespoons of balsamic vinegar, a teaspoon of curry. Mix and grind all this in a blender. Thoroughly dip each piece into the mixture, transfer with white onion rings.
This marinade for barbecue meat should find its fans among you, as it will suit any type of meat (chicken, turkey, rabbit, beef). Each will have its own unique note. It will be possible for each meat to adjust the combination of seasonings slightly in its own way. The base of the marinade is fatty sour cream. For 1 kilogram of product you will need: 0.5 liters of sour cream, one star anise star, 1 teaspoon of turmeric, 0.5 teaspoon of ground dry ginger, 0.5 teaspoon of nutmeg, 1 tablespoon of the mixture provencal herbs, 3 cloves of garlic, 1 teaspoon of brown sugar, 1 tablespoon of salt, a pinch of peppercorns mixture, ¼ tsp. ground coriander. You already know what to do with the marinade, but with ready-made dish- and even more so 😉

Good luck with your choice of marinade for any meat in a varied interpretation. Add your favorite spices to each recipe and get not only aesthetic, but also a real gastronomic pleasure.

7 ways to make beef soft

How to marinate beef for softness?

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

Beef marinade (for softness)

Method 1. Marinated beef with vinegar.

For 1 kg of beef. Cut the meat into pieces or a whole piece. We 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! do not salt the meat - marinate without salt! We'll add salt while cooking.

Leave the beef in the marinade for 1.5-2 hours. Next, beat off the meat with a hammer and cook according to the recipe. The marinade is suitable both for baking in the oven and for frying in a pan.

Method 2. Beef marinated in kefir.

For 1 kg of beef. It is better to cut the meat into pieces as you cook (finely or in steaks). Marinate for 30 minutes to 1 hour.

0.5l kefir
200g mineral water
onion ringlets
salt, pepper to taste

This marinade is suitable for frying in a pan and for stewing.

Method 3. Marinated beef with mustard.

For 1 kg of beef. It is better to cut the meat into pieces as you cook (finely or in steaks). We marinate for 1 hour, then we do it according to the recipe.

1 tablespoon mustard
3 tablespoons sour cream or mayonnaise
onion and garlic (if prescription)
ground pepper, salt

Marinade is suitable for frying beef in a pan.

Method 4. Beef marinated in beer.

For 1 kg of beef. We take:

Salt and pepper. Knead the meat or coat and marinate in the refrigerator in a saucepan or bag for 1 hour. Then fry over a fire or in a frying pan. You can also bake meat in the oven, for example, in foil or in a sleeve. The beef will turn out to be unusually soft!

Method 5. Marinated beef in sea buckthorn juice.

Even not very successful beef can be cooked very soft and juicy. Cut the beef into steaks, in chunks 2 cm wide and the size of your palm, so that you 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. Fill the meat with 1 glass of sea buckthorn juice (sour, best). We soak the meat for 40-60 minutes. Then heat the pan with a little sunflower or olive oil. Fry on 2 sides for 5 minutes, to form appetizing crust... Then close the lid, reduce the heat to a minimum 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 touch to your dish!

Method 6. Marinated beef with kiwi.

In general, acid is needed for the softness of meat. But vinegar, if overexposed, can backfire and the meat will become tough, like a sole.

Marinade for 1 kg of meat.

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

Parsley goes well with beef. Spread the marinated meat well, put in a container with a lid and refrigerate for 2 hours. Next, cook according to the recipe, in pieces or bake big chunk in the oven.

The meat will become deliciously tasty and tender!

Method 7. Marinated beef with tomato (tomato marinade).

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

Make a marinade:

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

Coat the beef with marinade, put in a saucepan or container with a lid and keep in the refrigerator for 1-2 hours. Next, you can bake the beef in the oven, for example, in foil or in a sleeve.

How to cook soft beef.

It will take time for the beef to turn out soft, for example in goulash. We defrost the beef "on our own", no defrosting in the microwave. Cut the meat into pieces and rinse. Put the meat in a frying pan or stewpan and pour enough water to cover the meat. DO NOT SALT!(unless otherwise indicated in the recipe, for example, you can add salt with sea buckthorn juice when pickling) Simmer for 1 hour on low heat. Next, we cook according to the recipe.

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

You might be interested in:

(module Marinades for meat)