Beef marinade - various interesting recipes for preparing meat before cooking

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Beef skewers will turn out soft and juicy, if properly marinated meat. It is important that the animal is young, the meat is fresh, not frozen, but chilled. The best part of the kebab carcass is rump. The meat should not have seeds or veins, but small layers of fat are required.

Beef marinating tips

Add salt to the marinade is not recommended, otherwise it will draw juice from beef. You need to salt the meat immediately before frying.

The question often arises of how much to pickle meat. Beef skewers need to be marinated for a rather long time - at least 6-8 hours. It is advisable to leave the meat in the marinade overnight in a cold place.

You can not pickle in metal dishes, otherwise the taste will deteriorate, so you need to prepare a ceramic, glass or enameled container.

Beef barbecue marinade can be chosen according to your taste.

Now recipes for marinating beef.

Quick way

You can marinate beef for barbecue in mineral water.

In addition to highly carbonated mineral water, you will need:

two onions
three cloves of garlic,
a mixture of peppers.

Cut the garlic into slices, onion into rings, grate with your hands.
Pepper the meat, mix with onion and garlic, add mineral carbonated water, mix and leave for one and a half to two hours.
Half an hour before grilling kebabs, salt the meat.

In onion juice

You need to take as much onion as meat. In addition to onions, ground pepper is required.

Onion must be cut into cubes and properly knead by hand to stand out juice. Combine the meat with onion gruel, pepper and mix, put under pressure in the refrigerator for 6-12 hours.

If desired, you can put other seasonings.

With pomegranate

Beef should be cut into small pieces - about the size of a walnut. For 1 kg of meat you need to take:

200 g pomegranate seeds
two cloves of garlic
three tablespoons of vegetable oil,
half a teaspoon of ground black pepper,
a teaspoon of nutmeg,
a pinch of zira and coriander,
one and a half teaspoons of salt.

Put the meat in a bowl, pepper, add ground cumin and coriander, nutmeg, chopped garlic and mix.
Fold pomegranate seeds in a bag, tie and roll out so that juice stands out. Strain it through a sieve.
Pour vegetable oil into the meat with spices, then pomegranate juice and mix.

With wine vinegar and cognac

For 1 kg of beef you need to take:

five large onions
on a tablespoon of cognac and wine vinegar,
a tablespoon of dill seeds,
a bunch of cilantro
basil (several branches),
ground black pepper
a pinch of ground cloves,
lemon,
salt.

Grate the onion or chop with a blender. Do the same with lemon, removing the seeds. Mix onion mass with lemon, add cognac and wine vinegar, add dill, chopped cilantro and basil, ground pepper and cloves.
Chop the beef, put in a bowl, pour the marinade, mix, put in a cold place for eight hours.
Salt the meat half an hour before frying.

With tomatoes

For 1 kg of sliced beef, the following ingredients will be required:

three large tomatoes
two onions
three cloves of garlic,
two teaspoons of ground coriander,
a bunch of greenery
a teaspoon of ground pepper.

Cut onion and tomato into pieces, put in a blender bowl. Add garlic, chopped herbs. Grind until smooth.
Pepper the meat, sprinkle with chopped coriander. Pour the cooked marinade, mix and leave in the cold for six hours.

Wine can be taken both white and red, but always dry. For 1 kg of meat you will need:

five onions
two lemons
half a glass of dry wine,
a bunch of parsley
ground black pepper.

Squeeze juice from lemons, mix with wine.
Finely chop the parsley, chop the onion in half rings.
Cut the meat, pepper, add parsley and onion, pour a mixture of wine and lemon juice. Stir and keep cold for at least six hours.
Salt the meat before frying.

For 1 kg of chopped meat you will need:

two kiwis
one lemon
50 ml of vegetable oil,
two onions
ground pepper
a pinch of granulated sugar
salt.

Slightly beat off the pieces of beef, put in a bowl, sprinkle with pepper.
Cut onion into rings, add it to the meat, mix.
Squeeze the juice from the lemon, mix it with vegetable oil and pour into the meat, then mix.
Put a flat plate on the meat, load on it and put in the refrigerator overnight.
In the morning, peel the kiwi, cut into pieces and grind in a blender with a pinch of granulated sugar.
Put kiwi in the meat, mix and leave for two hours.
Half an hour before grilling kebabs, salt the beef in the marinade.

How to pickle beef?

It doesn’t matter whether you choose beef marinade for softness, or just want to get an original taste and add flavor to the food - in any case, when you start preparing meat, you need to remember simple basic rules:

The selected product is initially rinsed, dried with napkins or paper towels and only then cut into portioned slices.
When preparing beef marinade according to the selected recipe, you can add other seasonings or aromatic spices to your taste or replace them with recommended ones.
Small pieces of meat should be kept in the marinade for at least an hour, and pickled whole slices for several hours or ideally left overnight.

How to marinate beef for barbecue?

If you are looking for a good marinade for beef skewers, pay attention to this recipe. The meat prepared on the basis of the recommendations made during frying at the stake is not only aromatic, ruddy and mouth-watering, but also perfectly preserves the juices inside, is well baked, remaining soft.

beef - 1.5-2 kg,
refined vegetable oil - 0.5 l,
onions - 1 kg,
salt - 2 tsp or to taste,
ground coriander and pepper - 1 teaspoon each,
fragrant herbs.

Prepared meat is cut, salted, pepper, seasoned with spices and herbs.
Add onion shredded and mashed with salt and onion, pour in vegetable oil, mix and leave to marinate for 12 hours or more.

With soy sauce

Per kilogram of meat you will need:

100 ml of soy sauce
250 g of onion,
0.5 kg of fresh tomatoes,
2 cloves of garlic,
50 ml of vegetable oil,
pepper, salt, seasonings to taste.

Cut the beef into small pieces, removing the films from it, grate with pepper and other seasonings.
Finely chop the onion, knead it with your hands, mix with meat, add chopped garlic and mix.
Grate the tomatoes, mix with soy sauce and vegetable oil. Pour the mixture into the meat, cover with a plate, set the load and send in the refrigerator for several hours. Salt 30 minutes before stringing on skewers.

With honey and mustard

To get a spicy barbecue of their beef, you need to use this recipe.

Per kilogram of beef you need:

five onions
two tablespoons of mustard,
two tablespoons of honey
two tablespoons of finished seasoning for barbecue,
a bunch of basil,
salt.

Cut the beef into medium slices.
Cut onion into thin rings, mix with meat and add seasoning for barbecue, but do not salt.
Melt the honey, mix it with mustard, add to the meat and mix.
Pull the basil with your hands and send it to the beef bowl. Marinate under oppression in the refrigerator for at least six hours.

How to marinate beef for baking in the oven?

It is difficult to choose the best marinade for beef in the oven, as many variations are worthy of the highest rating and give an excellent result. Below is a recipe for one of those, based on the use of the simplest and most affordable ingredients. Before baking, the meat chunk must be dried and fry in hot oil in a pan, sealing all the juices inside.

beef - 1 kg
mineral water - 100 ml,
garlic - 3-4 cloves,
mustard - 2 tbsp. spoons
salt - 1 teaspoon,
ground pepper - 1 teaspoon.

Washed and dried meat chunks are rubbed with a mixture of salt and pepper.
To make beef marinade in the oven, mix mustard with grated garlic and mineral carbonated water.
The meat is flavored with the mixture and left for 8 hours, or ideally for a day, occasionally turning over.

With kefir and adjika

The following ingredients will be required for this spicy marinade:

1 kg peeled and sliced beef,
250 g onions,
250 ml of kefir,
30 g of adjika spicy (the severity of the dish can be adjusted to your liking, reducing or increasing the amount of adjika).

Mix adjika with a small amount of kefir and bring to a homogeneous state, then pour out the remaining kefir.
Cut the onion into half rings, grind with your hands, mix with meat, add your favorite spices and seasonings if desired.
Pour adjika with kefir into the meat and mix, put marinate in the refrigerator for 12 hours.

The following ingredients will be required per kilogram of beef:

one lemon
200 g of onion,
150 ml of red wine,
50 g sour cream
50 ml of soy sauce
20 g of honey
a pinch of dry ginger and nutmeg,
black pepper,
½ teaspoon curry.

Mix pepper, nutmeg, ginger and curry. Grate beef slices with this mixture.
Grate the zest of the lemon, squeeze the juice out of the pulp. Mix juice with zest and add soy sauce.
Heat honey in a microwave or in a water bath and mix with lemon sauce.
Cut the onion into thin rings, mix with sour cream and put in a bowl with beef. Then add a mixture of honey, lemon and soy sauce and mix well.
Leave to marinate in a cold place for at least 6 hours.

Beef marinade for frying in a pan

A quick beef marinade, made taking into account the recommendations below, will allow you to get a soft and juicy result in a matter of minutes. After holding the sliced product in a spicy mixture for only 15 minutes, and then adding it at the end of the frying and putting out the dish with onions, you can get real pleasure from the perfect taste of the delicacy.

beef - 500 g
wine vinegar - 2 tbsp. spoons
soy sauce - 3 tbsp. spoons
onions - 250 g,
olive oil - 4 tbsp. spoons
salt and pepper to taste.

To make beef marinade, mix soy sauce with wine vinegar and olive oil while adding pepper and onion sliced in half rings.
Add the mixture to the prepared meat, mix, let stand for 15 minutes.
Remove the chunks on a napkin, dry and spread in butter heated in a pan.
Beef is fried on all sides, onions with marinade are added and stewed under a lid until the juices evaporate.

With tomato juice

For 1 kg of meat you need to take:

0.5 kg of onion,
250 ml of tomato juice,
50 ml dry red wine,
1 lemon
five peas of allspice,
three bay leaves
pepper,
salt.

Squeeze the juice from the lemon and mix it with wine and tomato juice.
Grind onions in a blender, mix with meat, then pour in a mixture of lemon juice with tomato juice and wine, mix. Add broken parsley and allspice.
Marinate beef for barbecue for eight hours in the refrigerator.

How to marinate beef steak?

The marinade for marbled beef presented below is quite suitable for pickling simple beef pulp (tenderloin, thick edge). The meat is soaked quickly and turns juicy, soft and tender. The main thing is to choose a fresh and high-quality product for steak and cut it exclusively across the fibers.

beef - 700 g
lemon - 1 pc.,
Worcester sauce - 5 teaspoons,
chili sauce - 1-2 tsp
olive oil - 4 tbsp. spoons
salt and pepper - 1 teaspoon each.

Preparing a marinade for beef steak is simple. You need to squeeze the juice from the lemon, mix it with Worcester sauce and chili, adding olive oil.
Prepared meat is salted, pepper, knead by hand, flavored with the prepared piquant mixture and left for 30 minutes, once turned over during this time.

With kvass for beef ribs

For 1 kg of ribs you need to take:

liter of bread kvass,
a teaspoon of caraway seeds
5 g of rosemary,
2 cloves of garlic,
pepper,
salt.

Rosemary, pepper, garlic, cumin, crushed in a mortar.
Cut ribs one at a time and grate with the prepared mixture.
Put the ribs in the container pour kvass.
Refrigerate for 8 hours.
Salt before grilling or grilling.

For 1.5 kg of beef, the following ingredients will be required:

1 liter of light beer
a tablespoon of mustard
bow rings,
salt.

Onion cut into half rings.
Cut the meat into pieces and put in a pan, cover it with onion and mix.
Add mustard to the beer and mix.
Pour meat into a beer, cover with a plate and put marinating in the refrigerator for the night.
Salt for half an hour before frying on charcoal.

You can marinate beef skewers in different ways, and everyone can choose the most delicious marinade for themselves.

How to marinate beef for softness

The most important thing is meat. Better cut the beef across the fibers. Before stewing meat, fry it over high heat. Due to this, a crust appears on a piece, and meat juice does not leak.

Do not be afraid to add alcohol - the meat will not get intoxicated 🙂 If prescription provides for the addition of alcohol, fine. If not, then simply enrich the marinade with vodka. During the heat treatment, the alcohol evaporates. But during the pickling, it will have time to act. But cognac vermouth will give beef specific notes, which is not always appropriate. And you can add wine, it always works well with meat.

Do not overdo beef in the oven for more than normal. Be sure to note the time. Of course, time depends on the size of the piece. It turns out on average about 1.5 hours. If cooking in a sleeve or foil, let the beef cool completely without opening it.

If stewing beef, roast first. To make it soft and juicy, first pieces of meat must be quickly fried. For this, the pan must be well warmed up so that the meat is sealed. And then the meat juice does not flow out of it. Then stew meat, pour boiling water with seasonings from 40 minutes to 1.5 hours.

For chops meat should be well beaten on both sides and marinated. I marinate in a mixture of apple cider vinegar + wine + spices. Next, you need to roll the meat in a beaten egg. Small breadcrumbs, flour or chopped oatmeal will work for breading. After, quickly fry the meat on a fire more than average. We need a crust. Then it is necessary to shift into a form and cover it with foil. This is to prevent moisture from evaporating. Bake for up to an hour. I found a good video instruction on this topic.

Soft Beef Recipes

There are many variations of marinade. Today I will introduce you to 8 recipes. Many of them are suitable for frying in a pan and for baking in the oven. By the way, here are 3 more recipes for frying beef in a pan. So the field for your activity is huge. Prepare and be sure to unsubscribe in the comments on the results.

Kiwi Marinade

The recipe for this delicacy is as follows:

kilo of beef tenderloin,
3 pcs. kiwi,
3 pcs. onions,
4 cloves of garlic
salt + spices.

The beef is washed and wiped with a paper towel. And then cut into thick large pieces. Peeled onions are cut into thin half rings. Garlic cloves are cut into slices. Sliced meat and season with spices. And then they are mixed with onions and garlic.

Exotic fruits are peeled. And then the pulp is rubbed on a fine grater or mashed in a blender. After the pulp is added to the meat, and everything is thoroughly mixed. The stiffer the meat, the longer it needs to be kept in the marinade. The maximum recommended time is 1 hour. Moreover, you need to keep the meat in the refrigerator. But do not overdo it, because the pieces will fall apart. And instead of juicy tender beef, you will get mashed meat. It will turn out very aesthetically.

Pickled pieces are wrapped in foil and placed on a baking dish. The oven is heated to 190-200 degrees. Bake in foil for about 50 minutes.

By the way, this marinade can also be used for making barbecue. Only then will meat be cut into oblong pieces - so that they can be strung on skewers. And here are the other marinades for beef skewers. Experiment, my friends.

Frying meat in a pan

The beef prepared according to this recipe simply melts in the mouth. For her you need to take:

kg tenderloin,
50 g butter,
2 large onions,
water
salt + pepper.

Cut the onions into thin half rings. We cut the meat with plates up to cm thick and beat on both sides. Fry it in butter over high heat. During frying, add and pepper beef.

We take a thick-walled pan and spread a layer of meat in it. We cover it with an onion layer (add a little salt on top). And then we lay out a few more tiers in this order - meat, onions, etc. The last layer is onion.

Pour some water into the pan where the beef was fried - this is to collect all the “flavors”. Then we pour it all into a pot with meat and onions. Add water to the bowl. Pour enough liquids, but it should not reach the topmost layer.

We cover the pan with a lid and put it on a medium-power fire. When the liquid boils, reduce the heat to small. And stew the beef for about an hour and a half. Then we check - if the piece is easily detached, then it's time to set the table. And if the beef is harsh, you need to put it out a little more.

Делаем маринад из соевого соуса

На кило вырезки возьмите:

2 pcs. репчатого лука,
3 ст.л. соуса соевого,
1 ч.л. паприки сладкой,
1 ст.л. масла оливкового,
1 ч.л. соли,
¼ ч.л. измельченного черного перца.

Очищенные луковицы пюрируем в блендере. Then mix the onion gruel with oil and sauce. We enrich the mixture with paprika and pepper, and also add it. All mix well.

Pour beef with marinade and keep it in this spicy mass for about half an hour at room temperature. After we shift the meat into the sleeve. We heat the oven to 180 degrees and send the tenderloin to it. Bake yummy at this temperature should take about 2 hours.

How to Pickle Beef with Mustard and Lemon

The recipe for this delicacy is as follows:

kg of pulp
3 tsp mustard
3 tbsp vegetable oil
half a lemon
5 pieces. allspice
2 tsp spicy herbs (basil + marjoram + oregano),
salt.

Grind pepper in a mortar. In mustard, mix herbs, pepper, oil and salt. Squeeze juice from half of citrus and enrich it with marinade. Mix the components. And generously grease a piece of beef with a spicy mass.

We put the meat in a sleeve or wrap it with foil. And then we send in the oven preheated to 180 degrees. Bake for approximately 90 minutes.

Marinate in wine

For a kilo of beef you need to take:

1 small + 1 medium sized onions,
1 tsp. chopped black pepper + dried rosemary + salt,
0.5 l of dry red wine,
3 strips of orange peel,
2 tbsp jam or jam (pitted),
vegetable oil,
4 petiole celery,
3 garlic cloves.

We cut a small onion into thin half rings. In a glass dish, mix zest, jam, onions, salt, pepper, rosemary and wine. We send the beef to the marinade, put the dishes in the refrigerator and leave them overnight.

After we get the beef from the marinade and wipe it with a paper towel. Fry it in vegetable oil to a brown crust (you need to fry over high heat).

Strain the wine marinade - we still need aromatic liquid. Peel a medium-sized onion and cut into small cubes. Grind celery and cut into slices of garlic. Fry onion, garlic and celery in a roasting pan until soft. Add the liquid from the marinade here and bring the composition to a boil.

Then, we send to the roasting pan a piece of meat fried in a pan. Cover the dishes with a lid and place it in an oven preheated to 150 degrees. Stew meat for about 2 hours. After an hour, you need to carefully turn the meat. Remove the beef from the roasting pan and cut into slices. Serve this yummy with fresh vegetables.

Making a simple kefir marinade

800 g tenderloin,
2 tbsp olive oil
3 cloves of garlic
450 ml of kefir,
1 tsp soy sauce
1 tsp sweet paprika
salt + pepper + dried rosemary (to taste).

Wash the fillet under running water and let it dry. Kefir is mixed with sauce, paprika, rosemary, garlic, passed through a press. Salt and pepper this mixture, and then mix thoroughly again.

We send meat to the aromatic mass (it is desirable that it is completely covered with marinade). And put it in the fridge for the night. If possible, it is better to leave the meat in the marinade for a day. Only occasionally turn the tenderloin so that it is evenly soaked with spices.

Next, we take pickled beef from the refrigerator, remove it from the marinade. And leave for an hour at room temperature. We tear off a piece of foil (beef will be wrapped in it), pour oil here and lay out the tenderloin. You can pour a little marinade on top of it. Wrap the meat in foil and place it on a baking sheet. Next, we send all this to an oven preheated to 180 degrees.

Bake for about an hour. Then turn off the oven, but do not rush to get the delicacy. Leave it in the oven for another half hour - let it stomp out well. So the meat will become tastier and more tender.

If you wish, you can marinate the tenderloin in tomato paste. Here is a video recipe on how to do it right.

Juicy Beef Vinegar Marinade

The main ingredient of this marinade is balsamic vinegar. Never replace it with a canteen. Otherwise, the aromatic solution will not soften the meat, but will make it tougher. If you do not have balsamic vinegar, in extreme cases, you can take natural apple.

For this dish you will need the following ingredients:

700 g of marbled beef,
4 tbsp dry red wine
2 garlic cloves,
1 tsp ground ginger
1.5 tbsp balsamic vinegar,
1 tbsp vegetable oil + honey,
on a sprig of thyme + rosemary,
a bunch of purple basil,
salt + pepper.

Combine garlic chopped into gruel with wine, vinegar, ginger, oil and honey. Cut into small pieces rosemary, thyme and basil, and then send these herbs to the marinade. Pepper the mixture, and then mix all the ingredients well.

Next, put the dishes with aromatic mass on the stove (the fire should be of medium power). We heat the mass - just do not bring it to a boil, it just needs to be hot.

Cut the beef into portions, add and pour a slightly cooled aromatic mixture. Leave the meat to marinate for 1.5-2 hours at room temperature. Then we shift it to the sleeve, send it to the oven preheated to 170 degrees for 70-80 minutes.

By the way, beef steaks can be marinated in this aromatic mixture. It will turn out awesomely tasty. And in the article “Beef Steak Marinade» I shared other options for the original marinades.

How to Pickle Beef in Vodka

This is a quick way to nourish the tenderloin with spices and make it soft, juicy and tender. By prescription you will need:

600 g filet,
200 ml sour cream
60 ml of vodka
¼ part of chopped nutmeg,
rosemary,
salt + pepper coarsely crushed,
vegetable oil.

Cut the tenderloin into pieces 4 cm wide. And beat it on both sides to reduce the width to 3 cm. Mix sour cream with nuts, vodka, rosemary, pepper and salt. Abundantly grease beef with aromatic mass, cover the bowl with cling film and send to the refrigerator.

After 30-40 minutes we get the meat from the refrigerator. We heat the oil in a pan and send the pieces there. Fry them over high heat to a beautiful crust. Then fill the beef with marinade, cover the pan with a lid and simmer the yummy over low heat until tender.

I think that today's article helped to replenish your piggy bank of recipes. Do not skimp - share them with your friends. And subscribe to updates to further improve your culinary skills. And I have everything for today: until we meet again.

Beef marinade

Oven roast beef marinade can be laconic, as in this case, or cooked with the addition of delicious flavors to get a more piquant taste. Lemon in the recipe can optionally be replaced with wine vinegar, which is no less effective for softening meat fibers.

beef tenderloin - 1 kg,
lemon - 1 pc.,
garlic - 4-5 teeth,
salt, sugar and pepper - 2 teaspoons each,
vegetable oil - 2 tbsp. spoons.

The tenderloin is rinsed, dried and stuffed with peeled and chopped garlic.
Rub the chunk with a mixture of salt, sugar and pepper, sprinkle with lemon juice and vegetable oil and leave for several hours.

How to pickle beef on chops?

When choosing a marinade for beef chops, you should focus on the quality of the selected meat. Fresh tenderloin will turn out tasty, juicy and soft and without the use of "reactive" mixtures. You just need to pepper the beaten chunks and salt at the end of the frying. Thawed or old meat requires preliminary marinating, the secrets of which are described below.

beef - 1 kg
dry mustard - 2 tbsp. spoons
wine vinegar - 2 tbsp. spoons
vegetable oil - 4 tbsp. spoons
4 cloves of garlic,
salt pepper.

To make marinade for beef, mix mustard powder with vegetable oil and vinegar, add grated garlic, pepper.
Rub the prepared meat slices with the resulting mixture and leave for at least a couple of hours.
Chops are salted at the end of frying, which will save the maximum number of juices inside.

Beef Stew Marinade

The following recipe for beef marinade is suitable for the case if the meat needs to be stewed in tomato or any other sauce for serving with a side dish or vegetables. You can make the concentration of the spicy mixture lower, or add other seasonings and spices, if desired, and replace or supplement the onions with peeled and chopped garlic.

beef - 1 kg
carrots - 1 pc.,
onions - 300 g
water - 1 l
wine vinegar - 150 ml,
sugar - 1.5-2 tbsp. spoons
salt - 1-1.5 tbsp. spoons
seasonings for meat, pepper.

Prepared meat is mixed with chopped carrots and onions.
Making marinade for stewed beef, salt, sugar are dissolved in water, vinegar is poured and the resulting mixture is added to beef with vegetables.
Place a load on top and leave the meat to marinate for 6-12 hours.
For stewing use vegetables and part of the marinade mixture, adding it to taste.

Beef ribs marinade

Marinade for baked beef can be made from a mixture of oil and wine vinegar or decorated with dry red wine, which will give the meat an incredible taste and mouth-watering fragrance. Bake the meat marinated according to the recipe below, preferably in the foil or sleeve.

beef ribs - 1 kg,
red wine - 300-400 ml,
vegetable oil - 50 ml,
salt, pepper and dry herbs - 1 teaspoon each.

The ribs cut into portions are salted, pepper.
To make a marinade for beef ribs, simply mix the vegetable oil and red wine and pour it into the meat.
Leave the marigold for 6-12 hours.

How to marinate beef in soy sauce?

Beef marinade with soy sauce contains only those additional ingredients that emphasize the rich taste and aroma of this meat variety, without drowning it and without interrupting. Garlic and onions will give the necessary piquancy, and the chilli pepper, the amount of which can be varied according to your preferences, will be sharp.

beef - 1 kg
soy sauce - 200 ml,
vegetable oil - 50 ml,
onions - 300 g
garlic - 4 prongs,
chilli - 1-2 pcs.

Prepared meat is mixed with chopped seedless chili, onion half rings and garlic and poured with a mixture of soy sauce and vegetable oil.
Leave the beef in the marinade for 4-6 hours.
Pickled meat can be fried, and then stewed with the components of the marinade or baked with potatoes in a cauldron in the oven.

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