Marinating Recipes

Add flavor and tenderness

Instead of buying expensive processed marinades (which have a long list of ingredients), you can create your own marinating recipe.
Marinating is also a good way to economize because you can turn lower cost meats into delicious dishes.

Some cuts that require tenderizing are: round steak, rump, cross rib, blade, short ribs and flank steak.

Seasonings are mixed with acids such as fruit juice, vinegar, wine, and beer.
The acids needs to penetrate the meat. Piercing with a fork or making slashes help them penetrate the roast or steak.

Cooking With Herbs:

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Some Helpful Hints:

Choose a small shallow bowl so marinade covers meat.

Turn the meat occasionally to expose all areas to the marinade.

Always cover and refrigerate.

Drain meat on toweling before cooking to remove excess oil.

Thawing the meat in a marinade is a possibility. It takes longer to tenderize but there is less loss of meat juices.

Marinade the required time: 3 - 6 hours for cubes and strips. 12 - 24 hours for steaks and roasts.

The following chart has all that you can need to mix and match to make your own marinating recipe.

marinade recipe

**Mix and Match Marinade**
125ml (1/2 cup) acid, such as white vinegar, cider vinegar, dry red wine, lemon juice, pineapple juice, tomato juice, beer etc.	125 ml (1/2 cup) vegetable oil

**Your choice of seasonings:**
2- 5ml (1/2 - 1 tsp) basil	1/2 - 1 ml (1/8 - ¼ tsp) chili powder	1 - 2 bay leaf
celery seed	garlic powder	1 ? 2 peeled garlic cloves
marjoram	pepper	5 - 10 ml (1 - 2 tsp) horseradish
mustard	50 - 125 ml (1/4 - ½ cup)chili sauce	1 small chopped onion
oregano	ketchup	5 - 15 ml ( 1 - 3 tsp) Worcestershire sauce
salt	soya sauce	thyme
rosemary	paprika

Oil is often a component of a marinade. It acts to adhere the seasonings to the meat. If you are counting calories, however, you can omit it.

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The following recipes all use marinades