Many housewives prefer pork, considering beef a rather dry and hard meat. But this is far from the case. If you choose and prepare the marinade for beef correctly, then the meat dish will turn out to be simply magical and in no case will be inferior in taste to the usual chicken and pork.

Roast beef marinade

The secret of juicy beef, which, when baked, will exude a unique aroma, consists not only in the right choice of meat, but also in its preparation.

To verify this, for 1 kg of meat you must have at hand:

  • 150 ml of olive oil;
  • 20 g of mustard;
  • as much honey;
  • 15 g dried basil;
  • some black and red peppers, a little sweet paprika;
  • a small amount of salt.

How to cook marinade for baking meat in the oven:

  1. Candied honey is melted.
  2. All the above ingredients are kneaded in a bowl, after which the pre-washed and dried beef is rubbed well with the resulting aromatic mixture.
  3. The processed meat is placed in the same container in the cold, where it is from 2 to 24 hours.
  4. As a result, beef will produce a fragrant, juicy dish, even if you just bake it in the oven for 2 hours at standard temperature.

If baking is carried out in foil, then it should be removed 20 minutes before it is ready, so that a golden crust forms on the meat blank.

For frying in a pan

Beer is a versatile product that allows you to make the meat soft and juicy. Make sure again!

Pulp Kilo Dressing Components:

  • 250 ml of dark foamy drink;
  • a stack of balsamic vinegar;
  • the same amount of olive oil;
  • salt and spices.

Sequencing:

  1. The meat is cut into pieces, which are salted and coated with spices, and then placed in a bowl.
  2. The prepared product is poured with a liquid beer mixture with the addition of oil and vinegar.
  3. Beef is marinated for 1 hour, after which it is fried in a pan.

For more aroma, you should add spicy herbs or herbs to the seasonings.

How to Pickle Meat Chops

Chicken and pork chops can be cooked immediately, but for the softness of beef, it must first be marinated.

For 1 kg of meat are taken:

  • 1 onion;
  • a stack of vinegar (9%);
  • a pinch of sugar;
  • a little ground pepper;
  • 100 ml of water;
  • some sunflower oil.

Working process:

  1. The meat is cut into comfortable pieces.
  2. In a separate container, marinade is prepared in the indicated proportions using fresh onions cut into thin half rings.
  3. Beef is marinated for at least 1 hour, after which it is beaten, salted and laid out in a pan with hot oil.

If possible, it is worth pickling the meat for a longer period.

The most delicious beef steak marinade

If even the purchased beef turned out to be quite old, then the meat can be "saved" by preparing dressing from the following products:

  • 200 ml of sea buckthorn juice per 1 kg of meat;
  • favorite seasonings;
  • salt.

Way of execution:

  1. The pulp is cut into steaks, which are rubbed with seasonings and salt.
  2. In a deep container, where they fit freely, slices are poured with juice.
  3. Beef is kept in the liquid for about an hour, after which it is fried for 10 minutes on each side over high heat. Then the meat preparations are stewed for 40 minutes under the lid over low heat.

Sea buckthorn juice will make the meat pulp fibers softer and give the taste a refined piquancy.

For soft and tender meat kebabs

Traditionally, such a famous and popular dish of Caucasian cuisine as barbecue is prepared from lamb. In Slavic traditions, preference is often given to the more familiar pork taste or rather budget chicken. However, culinary experts often forget about beef, the taste of which is not inferior to the above types of meat. The main thing is to properly marinate the product.

Ingredients for barbecue marinade from 1 kg of beef pulp:

  • ½ liter kefir;
  • 2 times less mineral water with gas;
  • 2 - 3 bulbs (depending on the size of the heads);
  • spicy seasonings;
  • salt.

Scheme for preparing excellent marinade for a delicious barbecue:

  1. The meat is washed, freed from the films and cut into small pieces or steaks (the size will depend on the chosen inventory - skewers or wire rack).
  2. The beef flesh is rubbed with a mixture of your favorite spices, giving the future barbecue more saturation and brightness of taste.
  3. Bulbs are cut into thin rings and mixed in a bowl with meat slices.
  4. The contents of the container are poured with a fermented milk product and mineral water, which accelerates the pickling process.
  5. Beef is marinated for at least 1 hour, but if possible time should be increased to 3 to 4 hours.

We must not forget that baking is carried out on hot coals, when there will be no open flame. You should also carefully watch that, due to the ingress of fat into the fire, the fire does not flare up again.

Best Stew Recipe

To make beef stew tender, juicy and acquire delicate flavoring notes, you can use tomato marinade, which is prepared from the following components:

  • 30 g of tomato paste;
  • heads of garlic;
  • 2 onions;
  • ½ pcs sweet pepper;
  • greens;
  • salt and pepper mixture.

Stages of preparation:

  1. The garlic head is disassembled into cloves, which are passed through a press.
  2. Bulbs are chopped into thin rings.
  3. The greens are chopped finely.
  4. Straw is prepared from pepper.
  5. 1 kg of beef pulp is washed and cut into small pieces, which are thoroughly mixed with tomato paste.
  6. After, the product is sprinkled with pre-ground remaining ingredients.
  7. The meat is re-mixed and left in the refrigerator for 1 - 2 hours.

When stewing, which is carried out over low heat, many culinary experts recommend adding seasoning of hop-suneli, which makes the taste of such dishes richer.

Pork marinade

More often boiled pork is made from pork pulp, but if you experiment a little and use beef, the product will turn out even tastier and leaner.

The most delicious marinade is prepared from such products:

  • 4 peas of a fragrant feather;
  • 5 g smoked paprika;
  • 10 g seasoning "French herbs";
  • pinches of ground ginger;
  • ground black pepper;
  • pinch of rosemary;
  • heads of garlic;
  • 30 g of ordinary mustard;
  • 15 g of honey;
  • piles of soy sauce;
  • 15 ml of olive oil.

Cooking method:

  1. In a mortar all spices are combined and mixed.
  2. Garlic cloves are chopped with plates that are crumbled in seasonings.
  3. On a piece of washed and dried meat, cuts are made, which are stuffed with garlic wedges.
  4. Next, the beef is coated with the rest of the seasonings.
  5. Melted honey and mustard are mixed in the bowl.
  6. The pulp is first watered with this mixture, followed by soy sauce and olive oil.
  7. The meat piece is wrapped in foil and removed for 1 hour in the cold.

Boiled pork is cooked in an oven preheated to 190 ° C for about 2.5 hours, and served on the table only the next day, when it has cooled and well soaked in the aromas of herbs and garlic.

Do not deny yourself the pleasure of enjoying nutritious and lean beef. It is enough to learn how to properly prepare the product before the process of frying, stewing or baking, and on your table there will always be healthy and tasty dishes.

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