Marinating, or marinade, is a meat preparation technique that involves soaking it in an acidic, oily and spicy mixture in order to improve its flavor and make it more tender. Not all cuts of beef are suitable for marinating, in fact this technique is recommended only for the hardest parts such as the round, the belly, the breast or the rump. Tenderer, juicier meats respond best to a dry spice mix.
Steps
Part 1 of 3: Preparation
Step 1. Choose a tough cut of meat
This is usually a healthier choice because it is low in fat. The marinade will soften the first few inches of the round, belly, brisket and rump.
Step 2. Thaw the meat completely
The best way to do this is to put it in a sealed container and then store it in the refrigerator overnight. Remember to start defrosting it 12-24 hours before cooking, so you will have time for a proper marinade too.
Step 3. Prick the thickest part of the meat several times with a knife
This step is only recommended if the cut is low in fat. In this way the liquid from the marinade penetrates the muscle fibers.
Step 4. Place the beef in a bowl of non-reactive material (such as glass) or in a plastic bag
Part 2 of 3: Marinade
Step 1. Prepare the mixture
It must be composed for one part of acidic ingredients, one part of oil, one part of flavorings and salt and / or sugar to taste. Here are some ideas for marinade ingredients:
- The best acids for meat are vinegar, lemon or lime juice, Worcestershire sauce and soy.
- For the fat part, we recommend olive or rapeseed oil.
- You can add granulated sugar or honey to give the beef a sweet flavor or almost caramelized color.
- Add aromas such as crushed garlic, rosemary, red pepper flakes, ginger, bay leaf and other flavors. Fresh paprika and chillies (like jalapeño) are great for a spicy yet smoky aftertaste.
Step 2. Mix the ingredients with a whisk
Taste some with a spoon. The marinade should taste good before being added to the meat. Most marinades need to completely submerge the cut of meat.
Step 3. Consider replacing lime juice, lemon or vinegar with fresh pineapple or kiwi juice if the beef is very tough
The enzymes of these fruits penetrate the meat and soften it if left to act for about 2 hours.
Step 4. Pour the mixture into a plastic bag or bowl
Dip the meat in the liquid so that it is completely covered with it.
Step 5. Transfer everything to the fridge for no less than 2 hours and no more than 24
The longer the meat rests, the more intense the flavor will be.
Part 3 of 3: Cooking
Step 1. Remove the container with the marinated meat from the refrigerator
Remove the beef from the marinade by shaking it a little to drain the excess liquid.
Do not leave garlic pieces on the meat or they will burn while cooking
Step 2. Place the beef on the plate and let it come to room temperature
It will take 20-60 minutes.
Step 3. Cook it on the grill, in a pan or in the oven
Cooking times vary according to the size of the cut.
