Tenderize Meat Using Different Marinades

Edited by abdoul sow, Robbi, Rebecca M., Anonymous and 4 others

Actually cooking meat isn't a difficult process, the trick is to cook the meat and still keep it tender and moist. One very good way to tenderize a tough piece of meat and give it a light taste at the same time is through the use of marinades. There are many different marinades, and the use of different herbs and spices in your marinade can transform an ordinary steak or chicken into a masterpiece.

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Marinade for Beef

Peter Park

When marinating beef it is it is important to rest the meat in the marinade for as long as possible. The tougher the cut of beef, the longer it should rest. For example, a tender ribeye steak will not need to marinate for as long as something like a brisket. One of the great things about marinades is that there is no set recipe. If there is something in the recipe that you don't like, simply don't put it in your marinade.

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Ingredients:

  • 1 1/2 cups of olive oil
  • 1 cup balsamic vinegar
  • 1 Tablespoon lemon juice
  • 1/2 cup Worcestershire sauce
  • 1 Tablespoon minced garlic, or 1 teaspoon garlic powder
  • 1 Tablespoon ground mustard
  • 2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 1 Tablespoon soy sauce
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Directions:

  1. 1
    Place all ingredients in a mixing bowl and whisk thoroughly to combine.
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  2. 2
    Place meat to be marinated in a heavy duty storage bag or in a bowl that can be tightly sealed and pour marinade over top.
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  3. 3
    Refrigerate for 2 to 3 hours or overnight.
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Marinade for Chicken

800px-Chicken thighs in marinade.jpg

Light meats such as chicken have a more delicate flavor than beef and you don't want to overpower them with strongly flavored marinades. Using a lighter marinade will accent the taste of your meat without masking it. When marinating chicken, citrus flavors are very compatible with the flavor and texture of the meat.

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Ingredients:

  • 2 cups light vegetable oil
  • 1 cup white wine vinegar
  • 1/2 cup orange juice concentrate, not diluted
  • 2 cloves of garlic, thinly sliced
  • 1 teaspoon fresh thyme, 1/2 teaspoon if using dried
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 Tablespoons Dijon mustard
  • 1 teaspoon ground turmeric
  • 1 Tablespoon freshly chopped parsley
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Directions:

  1. 1
    Place all ingredients in a mixing bowl and whisk thoroughly to combine.
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  2. 2
    Place meat to be marinated in a heavy duty storage bag or in a bowl that can be tightly sealed and pour marinade over top.
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  3. 3
    Refrigerate for 1 to 3 hours.
    Chicken can be left to marinate overnight, but there is really no need because chicken will absorb the flavors more quickly than other meats.
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Orange and Onion Marinade

This marinade can be used for pork, chicken, and beef. The marinade must be cool before you use it to raw meat. Preparation Time 10 minutes

Cooking time 10 minutes

Total Time 20 minutes

Yield Makes about ¾ cup

Ingredients:

  • 3 green onions, finely chopped
  • 1/3 cup orange marmalade
  • ¼ cup white wine
  • 1 tablespoon cider vinegar
  • 1 tablespoon olive oil
  • ½ teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce

Preparation:

  1. 1
    Combine all ingredients in a medium saucepan.
    Let it simmer on low heat until all ingredients are well combined and marmalade has thinned. Let it cool completely before you use it on raw meats.
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Roasted Garlic Marinade

Roasting a garlic on a grill before you make this marinade provides a great smoky flavor. Preparation Time: 10 minutes

Cooking Time: 45minutes

Total Time: 55 minutes

===Yield:=== Makes about 2 cups

Ingredients:

  • 1 cup orange juice
  • 2 heads of garlic
  • 4 tablespoons honey
  • ½ cup spicy mustard
  • 1 teaspoon thyme
  • 2 tablespoon olive oil

Preparation:

  1. 1
    Gently cut off the top of the garlic bulb to make the cloves exposed.
    Put 1 tablespoon of olive oil above the top. Put on preheated grill and roast over low heat for about thirty to forty five minutes or until the cloves are jelly like or soft. Remove from the grill and let it cool.
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  2. 2
    Squeeze the cloves of the garlic into a blender.
    Put the left ingredients and blend until smooth. The marinade performs well with most anything most especially on shellfish.
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Tips

  • For a more flavorful meat, reserve a little of your marinade to baste the meat while it is cooking.
  • Seafood and poultry are not tough cuts and may turn to leather or mush after being left in a tenderizing marinade for lengthen period. Fish can be cooked in an acid, and no need to heat, this is called Ceviche. Extended marination of tender seafood may toughen it by overcooking it.
  • ½ hour of marination before cooking should be enough to impart the flavor of the marinade to seafood. Marinated recipes that will not be oven-cooked may require much longer time. 30 minutes to 1 hour tends to be enough time to successfully marinade poultry.
  • Don't be tempted to reuse leftover marinade without cooking it first. During its contact with raw foods, the marinade is likely to picked up harmful bacteria that may make you sick. So it is advisable to cook the leftover first before using it.
  • If you want to use the marinade as sauce, you must boil it first for 5 minutes to kill any harmful bacteria. Boiling it will be unusable as tenderizing marinate, but it can still be used as flavoring sauce. The alkalines that was squeezed out of the first food interact with the acids and this reduce the acidity or sharpness of the original marinade.
  • The marinade must have acidic component to assist infuse the flavor deeper and tenderize the meat.
  • Put high smoke point oils into your marinade. Oils assist in absorbing the flavors into the fatty tissue and high smoke point oils are grill and flame friendly. High smoke point oils are canola, peanut, soy, or safflower.
  • Marinate in the refrigerator. Marinating at room temperature can let dangerous bacteria to accumulate and lead to food borne illnesses.
  • Prepare an estimated half cup of marinade per pound of seafood, meat, or vegetables.
  • Turn your meat for few times during the marination to let all surfaces have enough contact and this will maximize the flavor.
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Warnings

  • Do not use too much salt. Salt will let moisture out of your meat making it dry and prevent flavor to be absorbed. Salt can be added later after you cook the food.
  • Do not re-purpose marinades or use them as sauce. Marinades made contact with raw ingredients which may contain bacteria. So do not reuse marinade after use.
  • Do not marinate in metal containers. Metal creates a chemical reaction with acids in the marinade and may cause a change in flavor.
  • If you have problems with any of these steps, ask a question for more help, or post in the comments section below.

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Article Info

Categories : Meats & Main Dishes

Recent edits by: JMA, Monika, Graciela Franchesca Rosario

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