Marinating tough cuts of beef can make them more tender and flavorful. Acidic bases like vinegar or fruit juice break down connective tissue. Beer, bourbon, and red wine are popular marinade bases, but non-alcoholic options like soy or teriyaki with added seasonings can also be effective.
Many cooks understand the benefits of marinating red meat. Affordable cuts of beef are tough, and letting them sit in the marinade for several hours or even overnight can make them look like more expensive cuts. Beef marinade also makes cuts tougher by helping to break down their tough connective tissue. The best beef marinade depends on the cut of the beef, the time available for the marinade, and the ingredients the cook has on hand.
The foundation of an effective beef marinade works on the tough connective tissue of the meat. Expensive cuts like filet mignon can be cut with a butter knife and don’t require marinating. Affordable meat is likely to require not just a very sharp knife, but a patient diner who doesn’t mind chewing, chewing and chewing. To reduce the tough texture of a meat, marinades should start with an acidic base such as vinegar, wine or alcohol, soy sauce, yogurt, or even acidic fruit juice. Many marinades marry one or more of these to create a more complex flavor.
Among the most popular beef marinades are beer-based types. People with an attachment to a particular type or brand of beer prefer marinades that use it as a base. Fans of stout want a rich, rich marinade; this beef marinade generally includes onion and garlic, tomato paste or salsa, and possibly red pepper or chili sauce. Ale aficionados could combine lemon or lime juice, garlic and ginger and soak the meat at least overnight.
Bourbon and red wine are also popular as marinade bases. These staples have myriad variations which could include mustard, horseradish or wasabi and raisins or prunes. A few types of tomato such as tomato sauce, pasta, ketchup or diced tomato and a wide range of condiments complete the blend. Anything from steak sauce, hot sauce or smoke sauce to lemon, lime or orange juice can work. Crushed pineapple is another option.
Many non-alcoholic marinades are also great options. Soy or teriyaki marinades have been popular for decades. These types of beef marinades are enriched with rice or apple cider vinegar and olive oil; minced garlic, onion and ginger. The wise cook knows that a personal signature depends on a unique combination of seasonings. Anything from marjoram, rosemary, basil or thyme to curry powder or paste will do the trick.
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