Beef is delicious and, to a certain extent, very useful for the human body meat, often and widely consumed in food in most countries of the world. Beef is not such tender meat as, for example, pork, so if you are going to cook fried beef steak, entrecote, shish kebab, or put it out in a cauldron, first it would be good to marinate it. Meat after pickling becomes softer and acquires the characteristic tastes and smells of those products that were used as marinating agents.
For the preparation of marinated beef, you can use different products with pronounced flavor and aromatic properties.
Beef marinated in soy sauce
Preparation
Proceeding from the most common traditional approaches of preparing meat for culinary cultures, actively using soy sauce , cut beef into thin strips or small slabs. Fill with a small amount of soy sauce. We marinium not less than 2, but not more than 24 hours. Adding lemon, orange or lime juice to this marinade, as well as garlic and red hot pepper will greatly improve it.
Beef marinated in kiwi
Preparation
We cut the meat as usual into a shish kebab, peeled kiwi shredded in small pieces, put everything in a bowl and mix it. You can add a little garlic and red hot pepper. We sail from 2 to 24 hours. You can add to this marinade chopped aromatic herbs (coriander, tarragon, etc.).
Beef, marinated in kefir, unsweetened yoghurt or other similar dairy products, is suitable for shish kebabs or stewing in cauldron.
Beef recipes marinated in kefir
Preparation
We cut the meat accordingly. In kefir (or other milk base) we add garlic, hot red pepper and spices, for example, curry . Necessarily a little greasy. We sail in a cool place for not more than 8 hours. Before cooking, rinse with water and dry the pieces of meat with a napkin.
Beef marinated in wine
Perfectly go for a shish kebab or stew in a cauldron.
Preparation
Sliced beef is marinated in homemade unvulcanized table wine for no longer than 3 days. We add garlic and spices. You can use strong special wines (sherry, port wine, madera, marsala, vermouth).
Beef marinated in vinegar
It is good for kebabs or fried steaks. Vinegars use only quality fruit or balsamic (rather than diluted vinegar essence).
Preparation
Meat is only lightly sprinkled or greased with vinegar. Of course, it's okay to coat pieces with chopped garlic and pepper. Marinuem no longer than 4 hours.
Beef marinated in beer
Excellent for extinguishing or cooking caramelized meat.
Preparation
We cut the meat into small pieces or strips (strips). Fill with beer, nothing else is needed. We do not marinima more than 24 hours.
If you are a little fantasy, you can also come up with various recipes for marinades, the main thing - do not put onions in the marinade: it tells the meat not too pleasant a special flavor and characteristic aroma.