To make the meat soft, tender and especially tasty, it must be marinated before cooking, keeping it in the refrigerator for several hours. Moreover, this process depends on the type of meat taken.
It is necessary
-
- Lamb Marinade:
- lamb (leg) - 1 kg;
- red wine - ½ tbsp.;
- lemon - 1 pc;
- pepper;
- rosemary;
- thyme;
- garlic;
- bulb onions;
- salt;
- cinnamon.
- Marinade for poultry:
- turkey or chicken -1 kg;
- semi-sweet white wine - 1, 5 tbsp.;
- port wine;
- apple or peach juice - ½ tbsp.;
- honey - 2 tbsp;
- soy sauce - 3 tbsp;
- garlic - 5 cloves;
- onion - 1 pc.;
- provencal herbs - 1 tbsp;
- lemon - pcs.;
- salt;
- pepper.
- Veal Marinade:
- veal - 1 kg;
- garlic - 4 cloves;
- red wine - 150 g;
- mustard - 33 tbsp;
- Bay leaf;
- the peel of half a lemon;
- onions - 2 pcs.;
- soy sauce - 2 tablespoons;
- parsley;
- salt;
- pepper.
- Pork marinade:
- pork - 1 kg;
- vinegar 9% - 1 tbsp.;
- water - 1 tbsp;
- onions - 3 pcs.;
- sugar - 0.5 tsp;
- salt;
- Bay leaf;
- pepper.
Instructions
Step 1
To marinate lamb, divide the leg of lamb into the amount you need. Put them in a bag, add red wine, lemon cut into quarters, black peppercorns, a few sprigs of rosemary and thyme, garlic cloves, finely chopped onions, salt and a small cinnamon stick. Shake the meat and marinade well in the bag and refrigerate for 8-10 hours. The next day, you can use the meat for cooking.
Step 2
To marinate a turkey or chicken, place the bird in a bag and top with the marinade. To prepare it, mix semi-sweet white wine, port, apple or peach juice, honey, soy sauce, chopped garlic, chopped onions, Provencal herbs, lemon juice, salt and peppercorns. Mix everything very well and refrigerate for 8-10 hours. You can use the marinade to water the meat during cooking or for sauces.
Step 3
To marinate veal, cut the meat into portions, place in a bag and cover with marinade. To prepare it, thoroughly mix chopped garlic, red wine, mustard, bay leaf, lemon rind, chopped onions, fresh parsley, soy sauce, salt and pepper. Shake the bag well and refrigerate overnight. Use the marinade to drizzle over meat during frying or to make sauces.
Step 4
To marinate pork, cut the meat into small pieces, place in a saucepan, add vinegar, water, salt, sugar, pepper, bay leaf and onion, cut into thin half rings. Mix everything thoroughly so that all pieces are completely covered with marinade. Refrigerate for 8-10 hours.
Step 5
You can experiment with a variety of ingredients to your liking, but try to stick to a general rule: Add more herbs to veal and poultry marinades than veal and pork marinades.
