Meat Marinades
2012-07-08- Skill Level: Medium
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Most meats benefit from marinating. The longer the meat is left in the marinade the better flavour it will have and the more tender it will be; lamb and beef can safely be kept in the marinade for up to 3 days. Always keep marinating meat in a cool place or in a refrigerator. And bring it up room temperature for an hour or so before cooking.
Red Wine Marinade for Beef
Ingredients:
- 100ml red wine
- 100ml cooking oil
- 1 small onion, cut into rings
- 1 clove garlic, crushed
- 1 bay leaf
- A pinch of mustard
- Freshly ground black pepper
Method:
- Mix all the ingredients together and pour over the meat. Leave to stand in a cool place for 24 hours, and turn from time to time.
Orange Tarragon for Lamb
Ingredients:
- Juice and grated rind of 1 orange
- 2tbsp natural yoghurt
- 1 tsp. dried tarragon leaves
- Freshly ground black pepper
Method:
- Mix all the ingredients together and pour over the meat. Leave to stand for at least 2 hours in a cool place, and turn from time to time.
Curry Marinade for any Meat
Ingredients:
- 1 chicken stock cube
- 100ml boiling water
- 150ml tomato ketchup
- 1 tbsp. lemon juice
- 1 tbsp. curry powder
- Freshly Ground black pepper
Method:
- Dissolve the stock cube in the boiling water and mix in the remaining ingredients. Leave to cool. Pour over the meat and leave to stand for at least 2 hours in a cool place. Turn the meat from time to time.
Beer Marinade for Beef or Sausages
Ingredients:
- 150ml beer
- 1 tbsp. dark brown sugar
- 1 onion, cut into rings
- Rind and juice of ½ lemon
- 4 tbsp. cooking oil
- Freshly ground black pepper
Method:
- Gently heat the beer and sugar, stirring until the sugar has dissolved. Add the remaining ingredients and leave to cool. Pour over the meat to stand in a cool place overnight. Turn the meat occasionally.
Herb Marinade for Lamb or Pork
Ingredients:
- 150ml cider
- 2 tbsp. cooking oil
- 2 tbsp. cider vinegar
- 1 small onion, very finely chopped
- 4 tbsp. fresh chopped parsley
- 1 tbsp. freshly chopped mint
- ½ tsp. dried rosemary
- Freshly ground black pepper
Method:
- Mix all the ingredients together and pour over the meat. Marinate overnight in a refrigerator.
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posted by Annclairek on July 10, 2012
hi, how come you done have the print option anymore?
posted by pikachakula on July 10, 2012
Oops… Check now.. It’s back.. We just updated it thus got disabled abit
thanks for notifying us. 
enjoy
posted by Alun J on February 12, 2013
Dose vacuum selling really make the meat absorb the marinade faster?
posted by blarg blarg on March 16, 2013
Something that uses simple ingredients and not much work because I’ve got to get the meat marinading by tommorrow night!!
THANKS!
posted by jdfan on March 17, 2013
I noticed this two times, I marinate the meat with various of sauces. I kept it like two hours but I faced it was smelling bad. All the ingredients and meat was fresh.
posted by DuckieM10 on March 17, 2013
I have marinaded steaks, chicken pieces, and pork chops, but can you marinade big roasts like, beef, pork, or whole chicken. If so how much marinade would it take and how long would it have to marinade?
posted by Terrence on March 18, 2013
Do you stab it thru with a fork, boil it, do you soak it in orange juice or any other acidic fluids?
I’m really trying to learn how to tenderize meat – and tenderize it EXTREMELY – because I love my steaks, lamb chops, roast beef, etc., very tender but I dont know how to do this without using meat tenderizer seasoning and then I dont like the way it tastes.
I also have a couple of cookouts coming up this summer, I’d like to blow them away with my tender steaks . . . .
Any cooks in tha house??? Lol – can you share some secrets with me please? ‘Preciate it
posted by Derek on March 25, 2013
Lol, weird question, but I want a recipe for chicken dumplings but want the meat to be really soft like you get at Asian places. I’ve made them before but they tend to be a little dry. Any ideas to how they make their dumplings/wontons so nice?
Or if you have any recipes for dumplings chicken/pork/beef/veal would be much appreciated.
posted by baldy eire on March 25, 2013
I like to marinate my meat in a homemade mixture of soy sauce, brown sugar, garlic, ground black pepper, and the juice of 2 limes or lemons. I didn’t see how much juice 2 lemons/limes yielded. If I use bottled lemon juice, how much is enough? A cup or so?
posted by Rassling Fundamentals on March 28, 2013
the cheesy white substance is made from the juices of the meat when i bake it or cook it… how can i prevent it? and if u have any ideas to make meat taste better like marinades