Beef is one of the healthiest types of meat. But he also has a significant disadvantage - the dryness of the dishes after prolonged heat treatment. A properly selected marinade for meat will help to exclude it.
Marinade for juicy beef steaks
Ingredients:
- steak - 2 pcs.;
- lemon - half;
- Worcester sauce - 3 small spoons;
- olive oil - 2 tbsp. l.;
- chili sauce - 1 small the spoon;
- garlic - a clove;
- salt and pepper - half a small spoon each.
Preparation:
Rinse the meat pieces thoroughly and pat dry using paper towels. It is advisable that the beef is chilled, not frozen.
In a small bowl, send both sauces, oil, all dry ingredients, small cubes of fresh garlic. Squeeze the juice of half a citrus for them, after carefully filtering it from the seeds.
Pour the resulting fragrant marinade over the steaks on one side. Leave them like this for a quarter of an hour. Add remaining marinade. Insist for another quarter of an hour. If the hostess has a lot of time at her disposal, then you can let the steaks "rest" in a spicy mixture for 1 hour on each side.
It remains to send the meat to the grill pan and cook to the desired condition. It will be even tastier to fry it on the grill.
Beer recipe
Ingredients:
- beef tenderloin - about a pound;
- onion - 4 medium heads;
- carrots and bell peppers - 1 pc.;
- beer (light) - half a liter;
- salt, spices - to taste;
- olive oil - 4 tbsp. l.;
- butter fat - 60 g.
Preparation:
Rinse and dry the meat. Cut it into random pieces. They should be handy for further stewing with vegetables.
Peel the onion, chop into half rings, carrots - into thin circles, pepper (previously peeled from seeds) - into cubes or sticks. Mix everything, add salt. Combine the vegetable mass with the meat.
Pour warm beer over the mixture. Cover the container with the ingredients with a lid. First, leave it for a couple of hours just on the table in a cool room, then move it to the cold for another 20 hours.
Be the first to send the pickled meat to a hot cast-iron skillet with a melted mixture of oils. When the pieces of beef turn golden, add all the prepared vegetables to them. Fry food for 6-7 minutes together.
Pour a small amount of the marinade on top of the meat and vegetable mass. Mix everything, cover and leave to simmer under a tightly closed lid over low heat for about half an hour.
This recipe makes the most delicate dish. The meat literally melts in your mouth.
For chops
Ingredients:
- high-quality dry wine (red) - 80-100 ml;
- beef pulp - 1 kilo;
- dried chopped rosemary - 1 tbsp. l.;
- olive oil - 3-4 tbsp. l.;
- salt, fresh garlic, a mixture of colored peppers - to taste.
Preparation:
Cut the washed and dried meat into pieces suitable for chops. Treat them carefully with a special kitchen hammer. It is important to carefully beat off the beef, but at the same time not to damage the structure of the preparations for future chops. So that the meat juice does not end up on all the walls of the kitchen in the process, you just need to cover the pieces with cling film / bag.
Combine wine and oil in an easy-to-mix bowl. Mix the ingredients very well. Pour salt, a mixture of peppers into them. If desired, you can also add small pieces of hot chili without seeds or in dry form to the marinade.
Cut the garlic (its quantity is regulated by taste) into miniature cubes. You can also grind the food with the finest grater. With the rosemary, move the garlic to the base of the marinade. Do not overdo it with the addition of aromatic herbs. Otherwise, the taste of the meat itself will be ruined. In beef, it is already bright.
Send blanks for chops in a plastic mold with a lid. Pour the marinade generously on top. Close tightly. Leave in the cold for at least 1-1.5 hours. The longer the beef "rests" in this form, the juicier, softer and more aromatic the finished dish will turn out.
Prepared chops are equally tasty to fry in a pan and bake in the oven on a baking sheet covered with parchment. When serving, they should be supplemented with a sauce based on tomato paste with the addition of chopped cilantro.
On champagne
Ingredients:
- lean beef - 400-450 g;
- dry champagne - 300-350 ml;
- white onion - 2 heads;
- olive oil - 3 tbsp. l. + for frying;
- spices and salt to taste.
Preparation:
Prepare meat - rinse, dry with paper napkins. Cut the beef into convenient portions for frying. Chop the peeled onion into half rings.
Combine salt and your favorite spices in a convenient bowl. You can purchase a mix specially formulated for juicy flavored beef.
Put the meat pieces in 1-2 layers in a wide bowl. Pour spices and salt on top. Grind the beef with your hands so that each piece is well saturated with the aromatic mixture. Add onion and olive oil to the meat.
Lastly, pour the champagne at room temperature on top. Leave all ingredients directly on the table for 3-4 hours.
After the specified time has passed, send all the beef to the wire rack and wait until the excess liquid drains from the pieces. It remains to fry it to your liking. For example, in small portions in hot olive oil until crisp.
Marinade for beef ribs
Ingredients:
- ribs - 1, 2-1, 4 kg;
- granulated onions and garlic - 1 tbsp each l.;
- brown sugar - 2 tbsp l.;
- cumin and salt - ½ tsp each;
- dry chili and paprika - 1 tsp each;
- butter, barbecue sauce - to taste.
Preparation:
In a large bowl, combine all declared spices, salt, cane sugar, granulated vegetables. Grate the washed and dried ribs with high quality on all sides with the resulting composition.
Place the beef in a deep bowl. Cover the top with a bag. Leave the meat in this form for at least 2 hours in a cool place.
Preheat the oven to a temperature of 210-220 degrees in advance. Cover the baking sheet with foil. The shiny side of the coating should "look" up.
Place the prepared meat on the foil. Drizzle with a little of any vegetable oil. Wrap the coated beef on all sides. Put the workpiece in the oven for 3 hours.
Brush the finished ribs generously with barbecue sauce. If it is not at hand, you can simply serve them for dinner with spicy ketchup.
Marinade with mayonnaise
Ingredients:
- beef tenderloin - 1 kilo;
- a mixture of black white peppers and chili, salt to taste;
- classic mayonnaise - 1/3 tbsp.;
- garlic - half a small head;
- sweet / hot mustard - 1/3 tbsp.;
- tkemal sauce - ¼ tbsp.;
- ripe kiwi - 1 pc.
Preparation:
Cover the whole washed and dried meat piece with deep cuts. Grate on top with a mixture of salt and spices. Especially carefully you need to process the incision sites. Stuff them with garlic chunks. To do this, the cloves must be turned into sticks with a pointed end.
Send mayonnaise to a deep plate. Immediately put mustard on top of it. If you want to get a spicy dish, you need to take a spicy version of it. Add tkemali.
Peel the kiwi. It is very important that the fruit is as ripe and soft as possible. Otherwise, it will simply not be suitable for making the marinade. Grind kiwi until puree, send to mayonnaise mass. This fruit is "able" to perfectly soften meat fibers, making them tender in a short period of time.
Squeeze a couple of fresh garlic cloves on top. Grate the meat preparations with the resulting mass so that it also gets into the cuts. Send them out in the cold for 20 hours.
After the specified time, you can bake the whole piece of beef in the oven. For example, in a foil or bag.
Pickled roast beef
Ingredients:
- beef tenderloin - half a kilo;
- salt, coriander, pepper, granulated garlic - a full tablespoon each;
- rosemary - 1 tsp;
- fresh parsley leaves - 80-100 g;
- onion - a whole head;
- soy sauce - 2/3 tbsp.;
- olive oil - 60 ml.
Preparation:
Wash the tenderloin. On all sides, rub it directly with your hands with a mixture of the following dry ingredients: pepper salt, granulated garlic.
Heat olive oil well in a cast iron skillet. Fry the meat on it - about a minute on each side. It is not necessary to wait until the beef is cooked inside; a light crisp will be enough.
While the meat is roasting, you need to preheat the oven. The optimum temperature is 180-190 degrees. Send already fried roast beef to it in any convenient form. You will need to bake the treat for 25-30 minutes.
Chop the washed and dried parsley finely. Add miniature onion cubes to the herbs. Pour in the remaining dry ingredients, pour in the sauce and oil. Mix everything.
Pour the already fried and baked meat with the resulting unusual marinade with herbs. Cover the container with a couple of layers of foil, send it to the cold for 4-6 hours.
Such an original dish is served cold. A unique recipe allows you to make beef especially juicy and tasty.
Ginger marinade
Ingredients:
- classic soy sauce - ½ cup;
- meat cut into steaks - 1, 2-1, 5 kg;
- chopped green onions (feathers) - ½ cup;
- small cubes of garlic - 2-4 tbsp. l.;
- grated ginger root - 1/3 tsp;
- cane sugar - ¼ st.;
- salt, pepper, odorless oil - to taste.
Preparation:
Send soy sauce to a special pickling bag (plastic with tight fasteners). Dissolve the cane sugar in it. Add onion, ginger, garlic, pepper. You need to be especially careful with salt, as the soy sauce is already very salty.
Dip the meat steaks into the bag with the marinade. Fasten the product tightly with all contents. Shake the bag well. Send it to a cold place for 7-8 hours.
Activate the grill function in your oven. Heat the latter to medium temperature.
Place the beef on the oiled wire rack. Cook it to your favorite doneness. It is very convenient to use a special meat thermometer in the process. The optimum internal temperature of the piece is 75-85 degrees.
It is imperative to leave the finished treat to “rest” under the plastic film for 6-7 minutes. Then - add them with any spicy sauce and serve.
Onion marinade for beef kebab
Ingredients:
- beef fillet - 800-900 g;
- soy sauce - half a glass;
- wine vinegar (light) - ¼ tbsp.;
- soy sauce - half a glass;
- cane sugar - 2 tbsp l.;
- finely chopped white onions - 2 heads;
- butter, ground ginger, dry garlic - to taste.
Preparation:
Prepare the meat thoroughly. Trim fat from a piece, if any. Remove the veins and all that is superfluous. Rinse and dry the rest. Cut into wide strips (about 1.5 cm). Send all meat in a special bag with fasteners.
Mix the sauce, vinegar, sugar, chopped vegetable, garlic, ginger separately. Pour a little oil over the ingredients. It will be enough 1-2 tbsp. l. Send the resulting marinade to a bag of meat. Zip up the structure. Place the bag with all the contents in the cold for 3 hours.
Turn on the grill in advance. Heat it to medium heat. String prepared meat on metal skewers. Prepare a meal on the grill. To fry a medium-sized treat, it will be enough to grill it for 8-10 minutes, turning it over from time to time.
Serve the cooked meat scalding hot with any of your favorite sauces. Vegetables baked on the same grill are perfect as a side dish.
