How can I choose the best beef marinade?

Many chefs understand pluses of red meat marinating. Cost -effective slices of beef are on the hard side and let them stay in the marinade for several hours or even overnight can cause them to taste like more expensive cuts. Beef marinade also takes harder cuts by helping to break down their hard connective tissue. The best beef marinade depends on the cut of meat, on time available for marinating and ingredients that the chef has at hand. Expensive cuts, such as Filet Mignon, can be cut with a butter knife and do not require marinating. Affordable beef is unlikely to require a very sharp knife, but also a patient dinner that does not matter to chew, chew and chew. In order to reduce the hard texture of the meat, the marinades must begin with an acidic base such as vinegar, wine or alcohol, soy sauce, yogurt or even sour fruit juice. Many marinades got married with one or more of which to attract a more complicated taste.

The most popular beef marinades are types of beer. People with connection to a particular type or brand of beer prefer marinades that use it as a base. Fans of dark beer want a marinade that is earthy and rich; This beef marinade generally includes onion and garlic, tomato paste or sauce and maybe either chili pepper or pepper sauce. Piicionados beer can 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 foundations have countless variations that could include mustard, horseradish or wasabi and dried raisins or plums. The mixture is complemented by some types of tomatoes such as tomato sauce, paste, ketchup or sliced ​​tomato and a range of spices. Anything from steak sauce, hot sauces or smoke sauces to lemon, lime or orange juice. The sagged pineapple is another option.

Lots of marinades without alcohol base are tWhen great options. Soy or teriyaki marinades have been popular for decades. These types of beef marinade are improved with rice or vinegar and olive oil; ground garlic, onion and ginger after ante. The wise chef knows that the personal signature depends on the unique combination of spices. The trick will do anything from Marjoram, rosemary, basil or thyme to curry or paste.