To cook soft and aromatic meat, it is enough to pre-marinate it. Perhaps the most famous type of marinade is based on vinegar. Following a few simple guidelines, everyone can marinate meat.
It is necessary
-
- For 1 kg of meat:
- 1 tbsp. vinegar;
- 1 tbsp. water;
- 3 pcs. onions;
- 1 tsp salt;
- Bay leaf;
- 0.5 tsp Sahara;
- ground pepper and pepper in a pot - to taste.
Instructions
Step 1
Before marinating the meat, cut it into portions of the size you want.
Step 2
Prepare the marinade. To do this, mix all the necessary ingredients: vinegar, water, coarsely chopped onions, salt, bay leaves, sugar, ground pepper and pepper in a pot - to taste.
Step 3
The presence of three key ingredients in the marinade, such as any acid (wine, vinegar or lemon juice), salt and alcohol, reduce the time required to marinate meat.
Step 4
Place the meat in an airtight container and cover with the cooked marinade. Cookware made of aluminum and cast iron will not work as a container; if possible, avoid using metal dishes altogether. Marinate meat in a plastic container.
Step 5
Place the container of marinade and meat in the refrigerator. Never marinate meat at room temperature. Remove the container from time to time and stir the meat to distribute the marinade evenly.
Step 6
Marinate meat in a marinade containing acid, salt or alcohol for no more than 4 hours.
Step 7
After the meat is marinated, you can start cooking it: grill the meat or bake it in the oven. And, of course, if you have to go out into the countryside, you can marinate meat for barbecue using the above method. Pour the marinade after use.
