Marinating meat for barbecue. Pork marinade Water ingredients marinade ready meat

A properly selected beef marinade will soften the tough fibers of this type of meat and help significantly improve the taste characteristics of the finished dish. Do not neglect the pickling process, giving it due attention and time, and the result will surely please you.

How to marinate beef?

It doesn't matter if you choose beef marinade for tenderness, or you just want to get original taste and give flavor to the dish - in any case, when starting to prepare meat, you need to remember simple basic rules:

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

How to marinate beef for barbecue?

If you are looking for a successful beef, pay attention to this recipe. Meat prepared according to the above recommendations, when roasted on a fire, is not only fragrant, ruddy and appetizing, but also perfectly preserves the juices inside, bakes well, remaining soft.

Ingredients:

• beef - 1.5-2 kg;
• refined vegetable oil - 0.5 l;
• onion - 1 kg;
• salt - 2 teaspoons or to taste;
• ground coriander and pepper - 1 teaspoon each;
• fragrant herbs.

Cooking

1. Prepared meat is cut, salted, peppered, flavored with spices and herbs.
2. Add chopped onion and mashed hands with salt, pour in vegetable oil, mix and leave to marinate for 12 hours or more.

How to marinate beef for baking in the oven?

Pick up best marinade for beef in the oven is difficult, as many variations are highly commendable and give excellent results. 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 fried in hot oil in a pan, sealing all the juices inside.

Ingredients:

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

Cooking

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

Beef marinade for pan frying

A quick beef marinade made using the guidelines below will give you a soft and juicy result in minutes. By soaking the sliced ​​product in a savory mixture for only 15 minutes, and then adding it at the end of frying and stewing the dish along with onions, you can get a real pleasure from perfect taste goodies.

Ingredients:

• beef - 500 g;
• wine vinegar - 2 tbsp. spoons;
• soy sauce- 3 tbsp. spoons;
• onion - 250 g;
• salt and pepper - to taste.

Cooking

1. To make a marinade for beef, mix soy sauce with wine vinegar and olive oil, adding at the same time pepper and onion cut into half rings.
2. Add the mixture to the prepared meat, mix, let stand for 15 minutes.
3. The slices are taken out on a napkin, dried and laid out in oil heated in a frying pan.
4. Fry the beef on all sides, add onion with marinade and stew under the lid until the juices evaporate.

How to marinate beef steak?

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

Ingredients:

• beef - 700 g;
• lemon - 1 pc.;
• Worcestershire sauce - 5 teaspoons;
• chili sauce - 1-2 teaspoons;
• olive oil - 4 tbsp. spoons;
• salt and pepper - 1 teaspoon each.

Cooking

1. Preparing a marinade for beef steak is easy. You need to squeeze the juice from the lemon, mix it with Worcestershire sauce and chili, adding olive oil.
2. The prepared meat is salted, peppered, kneaded with hands, flavored with the cooked spicy mixture and left for 30 minutes, turning over once during this time.

Marinade for beef stew

Oven-baked beef marinade can be as simple as this one, or cooked with gourmet flavors for a more savory flavor. Lemon in the recipe can be optionally replaced with wine vinegar, which is no less effective in softening meat fibers.

Ingredients:

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

Cooking

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

How to marinate beef chops?

When choosing a marinade for, you should focus on the quality of the selected meat. Fresh tenderloin will turn out delicious, juicy and soft without the use of "reactive" mixtures. You just need to pepper the broken slices and salt at the end of frying. Thawed or old meat requires pre-marination, the secrets of which are below.

Ingredients:

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

Cooking

1. To make a marinade for beef, mustard powder is mixed with vegetable oil and vinegar, grated garlic and pepper are added.
2. Rub the prepared meat chunks with the resulting mixture and leave for at least a couple of hours.
3. Salt the chops at the end of frying, which will keep the maximum amount of juice inside.

Marinade for beef stew

The following beef marinade recipe is suitable 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, spices if desired, and replace or supplement the onion with peeled and chopped garlic.

Ingredients:

• beef - 1 kg;
• carrots - 1 pc.;
• onion - 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.

Cooking

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

Marinade for beef ribs

The marinade can be prepared from a mixture of oil and wine vinegar, or decorated with dry red wine, which will give the meat an incredible taste and appetizing fragrance. It is preferable to bake meat marinated according to the recipe below on the bone in foil or a sleeve.

Ingredients:

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

Cooking

1. The ribs cut into portions are salted and peppered.
2. To make a marinade for beef ribs, simply mix vegetable oil and red wine and pour over the meat.
3. Leave the workpiece to marinate for 6-12 hours.

How to marinate beef in soy sauce?

The marinade contains only those additional components that will emphasize the rich taste and aroma of this type of meat, without drowning it out or interrupting it. Garlic and onion will add the necessary piquancy, and chili pepper, the amount of which can be varied according to your preferences, will add spiciness.

2018-06-11T12:10:49+00:00

Meat! Do you love him the way we do? Of course, you can now tell you a lot about the benefits of this product, about its need for a growing and adult organism, about the features of consuming animal proteins, about how to choose the right quality products and how important it is. But better read about different ways cooking and marinades for meat.

You always want to please your family and loved ones with something original and tasty for any occasion, and not only bread is a key product at any feast. Each of the household, or even guests, may like the most marinades for meat, because often, the taste of your dish will depend on them.

Still think that only yeast dough need to cook with the “right mood” and some special “magical attitude”? And you begin to delve into the intricacies and secrets of cooking meat dishes. Wow, so much to learn!

For true connoisseurs of delicious: marinade for meat! Cooking in the oven is easy!

Not only men, but also the fair sex love meat. It's just that everyone prefers some of their dishes, one or another type of meat. Most easy way cooking meat is cool - do it in the oven. Of course, depending on which animal you choose, you will need to follow some rules. But more about that next time. Now for the marinades.

• Absolutely any kind of meat is suitable for brutal men. They will appreciate the veal, and they will eat the chicken with no less pleasure. You just need to pick up a delicious marinade. Take, for example, a shoulder blade on the bone or without - it's up to you - but, of course, with the skin, on which cuts should be made for better impregnation. Marinade can be as follows: crush 2 heads of garlic with a large handful of salt and 1 tablespoon of black pepper, add 2 tablespoons of honey and mustard (to your taste), 2-3 tablespoons of any vegetable oil. All this is thoroughly mixed and rubbed into a piece of meat. Massage (literally) your future dish, because meat loves to be treated in this way! Close tightly in a bag and leave in the refrigerator overnight (you can even for a couple of days). After the marinade for meat in the oven has soaked your delicious dinner, bake it. The time directly depends on which piece of meat you took and how big it is. Before the long-awaited serving - let him lie down for half an hour.
• A very bright Mediterranean marinade recipe for lamb lovers. Many people think that lamb is a rather specific meat and, to some extent, it is. But everyone should try cooking, especially with such an enchanting marinade: 5-6 tablespoons of olive oil, the juice of one lemon, a few sprigs of rosemary, a head of garlic, 3 tablespoons of salt, a teaspoon of a mixture of peppers, a pinch ground cinnamon. In the washed and dried leg of lamb, with a sharp, thin knife, make deep cuts to the bone and rub the marinade deeply into each cut. Rub the rest of the marinade into a piece and leave in the refrigerator for a day. Bake for about two hours. Although, again, the time directly depends on the size of the piece. Such a marinade for meat baked in the oven will make the dish tender, juicy and unrealistically fragrant. We are talking about taste!
• For romantics - an unusually exotic and tender dinner. Absolutely everyone likes poultry meat - time-tested. Such a product is ideal for those who are on a diet, and for small children, and for nursing mothers, and for men. The main thing is that it can be cooked in different ways and, in any case, it will be very, very tasty. Here is an example for the oven. Washed and dried chicken fillet lightly beat off and a little salt, pepper. Put the prepared meat directly into a mold greased with olive oil, and put thinly sliced ​​kiwi rings alternately with banana rings on top of each piece. Leave everything to marinate for half an hour, then in the oven for 25 minutes. Then rub all this beauty with grated cheese and let stand for another 5-10 minutes in the switched off, but still warm oven.
• Adventurous people will definitely like the marinade for roasting meat, which will make the dish somehow very unusual. It should combine a variety of tastes. Let's try this with a turkey as an example. Unusual, explosive, fragrant marinade. Prepare two kilograms of meat, because, we promise, it will be very tasty. So, the marinade: cook a large cup of fragrant coffee, add 4 tablespoons of your favorite ketchup (you can use tomato paste), juice of half a lemon, 4 tablespoons of soy sauce, a tablespoon of sugar. Mix all this thoroughly. Dip the prepared turkey pieces in this wonderful mixture for an hour or two and you can bake in the oven. In the sleeve or just on the baking sheet - the choice is yours. The main thing - do not spare the marinade.
• And another marinade that sounds like an incendiary salsa dance. Do you have many friends and want to spend a weekend evening in a special way? Let's start with the most important! And this is a large piece of veal tenderloin, prepared and dried with a towel. We coat with such a juicy and insanely fragrant marinade: two heads of peeled, chopped garlic, chili pepper (for those who like it spicier, you should leave the seeds, but we recommend that mere mortals remove them, because it will be very hot;), a spoonful of suneli hops, a spoonful of ground coriander , spoons 3 soy sauce, one bell pepper, a bunch of cilantro. Grind all the ingredients in a blender, dip the tenderloin in this fragrant composition, to the last drop. Leave overnight in the refrigerator, you can bake in the sleeve.

Marinade for smoking meat will ennoble the taste of the finished product

The most important thing is to choose the right meat. It must be fresh, never frozen. It's better that it be large piece or carcass, then it will be juicy and tasty. Smoking is a special way of cooking with the help of smoke that is released from the combustion of wood. It is recommended to use the branches of fruit trees for cold smoking, they will also play a role. When hot - the best option are alder sawdust. There are three types of marinades: dry, wet and mixed. You can experiment with different kind meat to use all variations.

• Very juicy and rich. Here is the uniqueness of the dish, which was prepared using such a secret as a mixed marinade for smoking meat. Pieces of meat should be thoroughly rubbed with a mixture of seasonings: pepper, dill seeds, garlic, salt. Fold everything tightly into an enameled or glass container and pour marinade: add a glass of salt, half a glass of sugar, bay leaf, pepper to 6 liters of water sweet pea. Boil, cool, pour everything and leave in the refrigerator for three days (the number of days depends on the weight of the meat).
• The dry method of preparing meat is the simplest. Coat fatter pieces with a mixture of seasonings: paprika, ground cumin seeds, chopped bay leaf, plenty of salt. Put everything in a container, pouring, additionally, salt. Put under pressure. Marinating lasts two to three weeks, but it goes very evenly.
• Wet marinade for smoking meat is good for poultry, hams. For 6 liters of water: 250 grams of salt, 100 grams of sugar, bay leaf, ground black pepper and peas, chopped garlic and onions. Immerse the meat in the marinade after boiling, cook for half an hour, leave to infuse for 2-3 days.

In general, if we are talking about such a process as smoking, then we can say that the marinade will not play any super-important role. The thing is that the smoke itself will do its job. Well, you know what it is, smoked meat. I just want to add a smiley with heart eyes. He has his own special taste even without marinade. Therefore, in some cases (and this is one of them), salt and pepper is the best marinade for meat for smoking. Just remember that right choice meat is the key to a deliciously cooked dish. And the tree plays an equally important role. Believe me, the difference will be very, very noticeable.

Everything you need to know about grilled meat marinade

For all lovers of fun, outdoor activities with smoke, meat, spices, sauces, seasonings, it has long been known that main ingredient delicious rest - barbecue or grilled meat. To the sounds of your favorite, incendiary music, looking at smoldering coals and juicy veal steaks that you already want to eat, there is a steady feeling of happiness. The stacks need to be marinated properly: 3-4 tablespoons of sesame oil, 2-3 tablespoons of soy sauce, 2 tablespoons of balsamic vinegar, a spoonful of brown sugar, dried basil and sesame seeds, a pinch of ground white pepper.

You will not believe, but your whole family will be surprised by the unusual, defiant taste with the heat of the heat, which was prepared so exquisitely. Try it! 1 kg of strawberries (can be frozen), a large bunch of mint, 1 tablespoon of honey, 2 cloves of garlic, 1 teaspoon of a mixture of peppers, 4 tablespoons of soy sauce. Combine all these ingredients and grind in a blender. Thoroughly coat each piece and immerse in such a rare, very exotic, but insanely delicious marinade for grilled meat.

In principle, this is a far from complete list of those recipes that are in demand among meat lovers in this type of cooking. By the way, practice shows that the easiest way to get juicy grilled meat is not to marinate it. As strange as it may sound now. You can put the whole thing to cook, watch the fragrant metamorphoses and already 1-2 minutes before you remove the dish from the fire - season it with salt and your favorite spices. Thus, the meat, whatever it is, perfectly retains its juice, will be tender and soft.

How to choose a marinade for frying meat

Surely, each of you had situations when unexpected guests arrive and, alas, there is no time to prepare. You haven’t seen each other for so long, and given the realities of our lives, no one knows when such a wonderful opportunity will present itself. You need to quickly and tasty feed the guests. While someone is serving, someone is peeling potatoes, you have time to cook this wonderful piece of meat and it will be a culinary bomb. Juicy, tender, fragrant, soft, for this you need to fill in impressive-sized pieces of meat: a glass of dry red wine, 2 tablespoons of soy sauce, add a teaspoon of a mixture of ground peppers, bay leaf, a pinch of nutmeg, 3 onions, cut into half rings. Such a win-win marinade for frying meat, on hastily. Try cooking and you won't regret it.

Well, just a couple more options in your piggy bank:

• 2 cm piece of ginger, lemon juice and zest, a pinch of ground cinnamon, finely chopped pieces of ¼ chili pepper, a spoonful of honey, a spoonful of sea salt, 2 tablespoons of olive oil.
• 3 tablespoons of adjika, ½ tablespoon of ground paprika, a bunch of finely chopped cilantro, 2 tablespoons of soy sauce.

Fried meat is a win-win option. And this applies to both an ordinary dinner in a close family circle, and a festive meal for any reason. You can cook fried meat in different ways with different marinades and, as a result, you will constantly receive new dishes on your table.

The coolest marinade for barbecue meat - what is it

Everyone has their own personal, tried and tested on relatives and friends, the way of cooking shish kebab. Of course, it is very important to choose the right meat for this, but marinating it successfully to reveal the flavor range is also important. It is considered classic such a very simple accessible and having the right to exist such an option:

• Onion cut into rings, salt, ground black pepper and peas, bay leaf. All ingredients are used according to taste and depending on the mass. Actually, this option is preferred by those who appreciate the taste of the meat itself. Its taste is not interrupted and this is the most expensive for real gourmets. Absolutely simple and, one might say, eternal marinade. Meat for barbecue, by the way, can be anything: lamb or chicken - it's up to you to choose.
• The taste of freshly squeezed blends very well. pomegranate juice, 50 ml. cognac, a mixture of peppercorns, red onion in half rings, a few finely chopped garlic cloves and a mixture of hops-suneli.
• Soft, tender, especially fragrant kebab will tickle your receptors! For 1 kilogram of chopped lamb, (by the way, chicken fillet is also very good): 3-4 large kiwifruit, 2 tablespoons of honey, a spoonful of mustard seeds, 3 tablespoons of soy sauce and 2 tablespoons of balsamic vinegar, a teaspoon of curry seasoning. All this mix and grind in a blender. Thoroughly dip each piece in the mixture, shift with white onion rings.
• Such a meat marinade for barbecue should find its fans among you, as it will suit any type of meat (chicken, turkey, rabbit, beef). Each will have its own unique note. It will be possible to adjust the combination of seasonings a little to your taste for each meat. The basis of the marinade is fatty sour cream. For 1 kilogram of product you will need: 0.5 liters of sour cream, one star anise, 1 teaspoon of turmeric, 0.5 teaspoon of ground dry ginger, 0.5 teaspoon of nutmeg, 1 tablespoon of the mixture provencal herbs, 3 garlic cloves, 1 teaspoon brown sugar, 1 tablespoon salt, a pinch of peppercorn mixture, ¼ tsp. ground coriander. What to do with the marinade - you already know, and even more so with the finished dish 😉

Good luck with your choice of marinade for any meat in a variety of interpretations. Add your favorite seasonings to each recipe and get not only aesthetic, but also real gastronomic pleasure.

If you ask anyone, even the most experienced cook, what is his favorite marinade for meat, then it is unlikely that he will be able to get a clear answer from him. Indeed, for many centuries of its existence, mankind has accumulated an incredible number of recipes for their preparation. Yes, we didn't agree. Just for centuries. Because the ancient Egyptians were the pioneers in this matter. To keep the meat fresh, they dissolved sea ​​salt in water and then soaked in this brine. Later, in Southern Europe, salt was replaced with vinegar. And cooks liked this marinade for meat so much that even today, despite the abundance of recipes, it finds its application. Over time, people thought of adding all kinds of seasonings - herbs, spices - which gave marinated meat a special taste.

The main components of marinades

Any marinade that exists today for meat is simply obliged to have three basic ingredients in its composition. This is a flavor, some kind of acid and fat.

The acidic environment causes the meat fibers to soften, resulting in ready meal becomes more tender. Fat (usually oil) envelops the meat, as a result of which the juice remains inside during cooking. Well, with flavors and without explanation, everything is clear. They give the dish an aroma and a finished taste.

And now a few words about each component. As an acid, as a rule, all types of vinegars available to modern chefs are used. Also great for these purposes are kefir, yogurt, sour lemon juice, pomegranate). Mayonnaise has also proven itself well, which, in fact, contains all three basic ingredients (if it is with aromatic additives).

As for fats, it all depends on the "nationality" of the cuisine. So, in the Mediterranean they prefer olive, and in the East they often use sesame.

Perhaps the mentioned nationality also affects the type of aromatic additive. So, for example, in Chinese cuisine almost every second marinade for meat contains garlic, green onion and ginger. The French love to add vegetables (carrots + onions + celery). Mexicans love spicy marinades, which is why almost every one of them contains hot peppers.

In general, by and large, marinade for meat is fertile ground for the activities of a culinary specialist. Here you can experiment and almost every day create your own masterpieces, while not forgetting, however, about the basic rules of pickling. What, in fact, will be discussed further.

Basic pickling basics

As a rule, almost every used for does not require cooking. But there are exceptions. Let's say the French prepare a marinade of boiled red wine, adding juniper to it. But Mexicans sometimes bake their favorite peppers before adding them to the sauce to give the marinade a richer, somewhat smoky flavor.

As for dishes: you need to take containers that do not react to acid. For this reason, metal or aluminum utensils will not work. Take containers made of porcelain, clay or glass. It is not at all necessary that the marinade completely covers the meat. Pieces can be simply turned over or mixed from time to time.

As for cooking time. Follow the requirements of the recipe. The principle of “let it stand a little longer” does not apply here. Meat that has been in the marinade for too long can simply become tasteless, sour.

And the last. Before the cooking process itself, be sure to make sure that the marinade is stacked from the pieces. Because they are wet, for example, on a grill, they will be stewed rather than fried.

And remember: you can not reuse the marinade. It has too many bacteria. Even if you want to water them during frying, say, barbecue, do not be lazy, put the composition in a saucepan on the stove and quickly bring (but do not boil!) To a boil. Believe me, you will be healthier.

Well, that's enough theory, I think. Let's move on to practice. So, recipes for meat marinades. Begin!

The easiest way

Naturally, this will be a marinade for meat with vinegar. By and large, almost everyone who cooked shish kebab previously kept it in this composition. What, exactly, gives such a marinade? Soft meat. No more. But sometimes this is enough.

For cooking, we need three hundred grams of onion, a glass (with a volume of 250 milliliters) of ordinary vinegar (nine percent), black peppercorns and, of course, salt. It will not be superfluous and a bag of seasoning - special, just for barbecue.

How to cook

We cut the pork (preferably) arbitrarily, into pieces of the size we need, put the meat in a container. Mix the onion cut into rings with seasoning, salt and, of course, vinegar, add all this to the meat. Then we add water (cold, but boiled) so that the marinade completely covers our future barbecue. Pour peppercorns there, you can add a couple of bay leaves. All. We put it in the refrigerator all night. And in the morning you can go on a picnic and fry a barbecue.

We complicate the composition

As we have already mentioned, preparing meat marinade is a creative process, and therefore nothing prevents us from improving the first recipe. Why take the same onion (three large pieces will be enough), four cloves of garlic, three teaspoons (do not overdo it!) Of sweet paprika, a pinch of hot pepper, a large lemon and a couple of tablespoons of banal sunflower oil. A bunch of parsley will not be superfluous.

Cut the onion into rings and mix it with finely chopped garlic. Add peppers, pour in oil, salt, squeeze the juice from our large lemon. We leave for thirty minutes. During this time, it will be just possible to prepare the meat - wash and cut into pieces of the desired size. And after the specified time, we add the meat to the marinade prepared by us, after which we forget about it until the morning. As for parsley, it can also be chopped along with onions and garlic. It will give the marinade a more interesting taste. But here we must be more careful. Those who do not really like this greens may not like the smell of the finished dish.

However, what are we all about barbecue. Not so often, unfortunately, today we manage to get out on a picnic. But at home, you just have to cook every day. So let's talk further about other recipes that will be useful to housewives in everyday conditions.

Marinade for meat for frying in a pan

How often does it happen that there is simply no time to cook! Of course, a good piece of meat is able to saturate any, even a demanding and extremely capacious male stomach. True, cooked in haste, it is far from always able to please our people. What to do in this case? Of course, use the meat marinade! Not only fresh pieces are suitable for frying in a pan. The meat can also be marinated. And do it in the evening. And after work, quickly cook a delicious dinner out of it.

Take a glass of any (brand does not matter) beer, a few (four things will be enough) garlic cloves, a teaspoon of such a wonderful seasoning as thyme, lemon, ground pepper (red). Mix all this, just do not forget to cut the citrus, and then put portioned pieces of meat in the marinade. Just remember: you need it to lie in this mixture for at least two hours. Well, the best thing, of course, is to leave it overnight. All. The meat that has been in such a marinade will be very tender, soft and unusually tasty. And no one will dare to reproach you that "today we have overdried soles for dinner again."

"Instant" marinades

Didn't have time to cook meat for tomorrow evening? No problem! There are instant ways to help make it soft and tasty. We look in the refrigerator. And if there is mayonnaise and tomato sauce, then we rejoice. Mix them, add chopped garlic + your favorite seasoning. Half an hour of pickling, ten minutes of cooking - and a great dinner is on your table.

And you can mix yogurt or sour cream with finely chopped onions and pickles. It's also a great marinade for grilled meats. Just do not forget to add, of course, seasoning. Whichever one you like best.

Marinade for meat with soy sauce

The latter is an excellent replacement for vinegar, which is already pretty fed up with everything. Marinade with soy sauce goes well with all types of meat. And it's very easy to cook it. To do this, take a hundred milliliters of the sauce itself, the juice of half a lemon, mix. Crush the garlic clove, add to the previous ingredients. Season this mixture with a quarter teaspoon of ground pepper. And add a pinch of basil.

Just remember: do not add salt to the marinade. After all, the sauce itself contains a lot of it, so be careful, try the composition during cooking. By the way, this marinade is quite “fast”. Beef can be kept in it for no more than three hours. So be sure to take note of this method.

small digression

And since we are talking about soy, I would like to say a few words about another product from it, which some call meat. Everyone has their own taste, as they say. healthy eating- this is, of course, very good. However, such meat, albeit very healthy, is far from always pleasing with its smell, and even more so with its taste. And here the marinade will come to our rescue. For soy meat there are not so many options for its preparation, however, in any case, there is something in the culinary piggy bank.

So, let's arm ourselves with coriander grains (half a teaspoon will be enough), turmeric (a third of the same spoon), cardamom (we take the same amount), a tablespoon of lemon juice, a mixture of peppers (here - to taste), tomato paste (one hundred and fifty grams, not more), three tablespoons of table oil (any vegetable). We mix all these ingredients, and then pour the resulting composition pre-soaked in boiling water for ten minutes. Marinate overnight (keep in the refrigerator). Well, then from such meat you can cook anything. Let's say, goulash, or even bake on coals. Knowledgeable people say that it turns out excellent food. But here, of course, is just the moment when, as they say, there is no need to argue about tastes.

Marinades for smoked meats

Who among us does not like to eat smoked delicacies? Unfortunately, not everyone has the opportunity to cook such goodies on their own. But if it is available, then, of course, you will need to know which marinade is best suited for smoking meat. There are also a lot of recipes for their preparation, but we will talk about a few - the best.

Marinade with ketchup

Take half a glass tomato ketchup, white wine, olive oil and honey. Then add to it a teaspoon of garlic, pre-chopped, a mixture of peppers, dry mustard and salt. Pour the meat with this composition. This marinade recipe is good because you can keep the latter in it for no more than three hours.

On kefir

To make such a marinade for smoking meat, you need to take a glass of kefir, a teaspoon of sugar, fifty grams, no more, olive oil, a third of a glass of mint leaves (chopped), five cloves of garlic (crush with a knife). Mix it all, salt and pepper as you like. Marinate for at least eight hours.

We have provided just two of the many recipes available to smoker owners today. All of them are very diverse, and for the most part, as a rule, copyright. So you can very well take the ones we have considered as a basis, and then come up with your own options based on them. The only thing that experts recommend to take into account. If you smoke meat for the future, be sure to add one more ingredient to the marinade - food saltpeter. It is she who will allow the product to be stored as long as possible. As for its quantity, it is usually taken no more than three percent of the required volume of salt.

And finally, consider a few recipes for unusual marinades.

Fruit

This marinade is usually used when they want to cook beef steaks.

To make it, you must first peel and then grate the kiwi fruit on a coarse grater (two large specimens will be enough). Then add to them a pinch of rosemary and a mixture of your favorite peppers. Salt, and then marinate the steaks in this mixture. Exposure time - not less than an hour. Before cooking, do not forget to dry the steaks with a napkin. It is desirable to fry in a hot frying pan. And although the marinade is somewhat unusual, the taste of the final product is simply amazing!

"Drunken" marinades

A permanent ingredient in such compositions is either wine or cognac. Maybe also beer. We mentioned one such recipe above. And now we will tell about a few more, but already on wine.

Carrots (one piece is enough) and two fairly large onions cut. Crush garlic (several cloves). Add all this to the meat previously placed in the dishes, pour a glass of wine (dry white), and half a glass of vegetable (any) oil. Salt, throw a few peas of black pepper and a couple of bay leaves. Mix carefully. Marinate for about eight hours. By the way, by the way. Without marinade, such meat can be stored for another two days. So take this "long-playing" recipe by all means.

Very often white wine is mixed with fruit juices. So, for example, an Austrian recipe suggests making a mix of a glass of wine and three glasses of pineapple juice. Ground black pepper is used as a seasoning. And the Argentine version suggests the presence of two glasses of grapefruit juice and half a glass of lemon juice and wine in the composition. In addition, it is recommended to add a teaspoon of curry.

An excellent marinade for almost any meat is a mixture of apple juice (half a liter of drink is already taken here), a glass of brandy, finely chopped one onion, marjoram and turmeric (these ingredients need to be taken in a pinch).

Conclusion

Of course, it is almost impossible to describe all the existing recipes. After all, as we have already mentioned, all marinades can be made independently, based on the recommendations of chefs and your own taste preferences. But one thing is certain. Marinade is essential for meat. After all, it is he who makes this product soft and tender. Well, its components allow you to radically change the taste of many dishes that have become familiar to us for a long time. So don't be afraid. Create! Come up with your own marinades, and let your family praise you for your imagination and extraordinary culinary skills.

Bon appetit!

Marinade - Austrian
Ingredients:
* 3 cups pineapple juice
* 1 glass of white wine
* 1 teaspoon ground black pepper

Cooking method:
Mix all the ingredients and marinate the meat in the finished marinade, stirring it periodically or turning it over.

English marinade
Ingredients:
* 1/2 cup lemon juice
* 1/2 cup water
* 1 large onion
* 1 tbsp. tablespoon dried chopped marjoram
* 2 tbsp. tablespoons chopped dill
*salt and pepper to taste

Cooking method:
Peel, wash and finely chop the onion. Mix onion, dried chopped marjoram, salt, pepper and dill in a mixer, dilute with lemon juice and water and stir. Marinate the meat, making sure that the spices and herbs are evenly distributed.

Argentine marinade
Ingredients:
* 2 cups grapefruit juice
* 1/2 cup dry white wine
* 1/2 cup lemon juice
* 2 teaspoons curry

Cooking method:
Mix in a mixer salt, black ground pepper and curry, pour in grapefruit juice, dry white wine and lemon juice and stir. Marinate the meat, making sure that the spices are evenly distributed.

Aromatic marinade
Ingredients:
* Juice of 3-4 lemons
* 1 teaspoon ground cinnamon
* 1 tbsp. a spoonful of ground cloves

* 1 tbsp. mustard spoon
* 1 teaspoon cardamom
* 1 tbsp. a spoonful of ground coriander
* 1 tbsp. a spoonful of turmeric
* 1 teaspoon cumin
*salt to taste

Cooking method:
Mix all the spices and salt in a mixer, pour in the lemon juice and stir.

Marinade - Assorted
Ingredients:
* 1 cup carrot juice
* 1 glass of lemon juice

* 2 sprigs of tarragon
* 1 teaspoon turmeric

Cooking method:
Mix carrot and lemon juices, pour in dry white wine, add chopped tarragon sprigs, turmeric, salt and ground red pepper and mix again.

Marinade Viennese
Ingredients:
* 2 cups apple juice
* 1 glass of white dessert wine
* 1 bunch of cilantro
* salt and red pepper to taste

Cooking method:
Finely chop the cilantro leaves and grind with salt and ground red pepper. Dilute with a mixture of apple juice and white dessert wine and stir.

Oriental marinade
Ingredients:
* juice from one can canned pineapple
* 1 clove of garlic
* 1-2 cups of soy sauce
* 1 teaspoon ground ginger
* 2-3 tbsp. spoons of cherry liqueur
*salt to taste

Cooking method:
Mix canned pineapple juice, soy sauce and cherry liqueur, add ground ginger, salt and crushed garlic. Mix thoroughly and marinate the meat in this mixture.

Harlem pickle
Ingredients:
* Juice of 2 lemons
* 4 tbsp. tablespoons vegetable oil (preferably peanut)


*salt to taste

Cooking method:
Mix lemon juice, vegetable malso, parsley, pepper and salt and marinate the meat in this mixture.

Gascon marinade
Ingredients:
* 9 Art. spoons of vegetable oil
* 5 tbsp. spoons of mustard
* 5 tbsp. spoons of lemon juice
* 4 tbsp. spoons of cognac
* 2 tbsp. tablespoons chopped tarragon
* salt and sugar to taste

Cooking method:
Combine vegetable oil, mustard, lemon juice and cognac and mix thoroughly until a homogeneous mass is formed. Add chopped tarragon, salt and sugar and mix again. The marinade is designed for 800-900 g of meat.

Marinade - mustard
Ingredients:
* 3 tbsp. l. dry mustard
* 2 tbsp. l. estrogen infused vinegar

* 4 garlic cloves
* 1 teaspoon marjoram
* 1 tsp finely chopped basil

Cooking method:
Mix dry mustard, vinegar infused with estrogone and vegetable oil in a bowl. Squeeze the garlic with a garlic extractor and add to the mixture. Pour marjoram, ground paprika and finely chopped fresh basil there. Mix everything well and let it stand for 1-2 hours.

Marinade Recipe - Pomegranate
Ingredients:
* 4 large grenades
* 1 teaspoon chopped green mayonara
*salt to taste

Cooking method:
Cut the pomegranates, take out the seeds and squeeze the juice out of them. Mix juice with marjoram, salt and marinate meat in this mixture.

Marinade "for gourmets"
Ingredients:
* 1 cup cream
* 1 glass of modera
* 2 sprigs of tarragon
* salt and red pepper to taste

Cooking method:
Lightly beat the cream and, stirring constantly, pour in a glass of modera, add sprigs of tarragon, salt and red pepper. For this marinade, it is desirable to take heavy cream.

Old Russian marinade
Ingredients:
* 1 glass bread kvass
* 1/2 glass of lemon juice
* 1/2 glass of wine
* salt and black pepper to taste

Cooking method:
Mix kvass, lemon juice and wine, add salt and black pepper. Stir.

Green marinade
Ingredients:
* 1 bunch of lemon balm and cilantro
* 3-4 leaves of watercress
* 2 onions
* 150 gr. peanut butter
* 1 tbsp. capers
* 1 pepper pod
* 1/4 tsp ground thyme
* salt sugar to taste

Cooking method:
Thoroughly washed greens of lemon balm and cilantro, dry, lightly salt and finely chop. Chop the lettuce also finely. Chop the onion and squeeze through a garlic squeezer. Drizzle everything with salted peanut butter. Add lemon juice and mix thoroughly.

Marinade - Isabelle
Ingredients:
* 1 l red dessert wine
* 1 teaspoon chopped tarragon
* 1 bay leaf
* zest of 2 lemons
*salt to taste

Cooking method:
Wash and grate the fresh lemon zest, pour in the wine, add chopped tarragon, salt and bay leaf and mix.

marinade indian
Ingredients:
* 250 grams of creamy yogurt
* 5 tbsp. spoons of vegetable oil
* 1 teaspoon cumin
* 1/4 spoon of turmeric
* 1 teaspoon curry powder
* 1/4 teaspoon ground black pepper
* minced fresh ginger stick

Cooking method:
Mix creamy yogurt with vegetable oil. Then add curry powder, cumin, ground turmeric, ground black pepper, chopped fresh ginger stick and mix thoroughly.

Caribbean marinade
Ingredients:
* 250 grams of vegetable oil
* 5 tbsp. spoons of wine vinegar
* 2 onions
* 1 bunch of green onions
* 1 PC. guava
* 1 chili pepper

Cooking method:
Mix vegetable oil with a mixer with wine vinegar. Onion cut in small pieces. Coarsely chop the green onions. Peel the bitter chili peppers from the grains and cut into circles. Grind guava. Put all the ingredients in a bowl, pour the juice of one lemon and mix with a mixer.

Royal marinade
Ingredients:
* 1/2 cup lemon juice
* 1 glass of cognac
* 1 small onion
* salt and red pepper to taste
* 1 bunch green cilantro

Cooking method:
Peel, wash and finely chop the onion. Wash the coriander greens and chop finely. Mix onion, cilantro and mix with salt and red pepper. Then pour in lemon juice and cognac and mix thoroughly.

bullfighting
Ingredients:
* 1 glass of cognac
* 1 glass of tomato juice
* 1/3 teaspoon ground cloves
* 1 tbsp. tablespoon chopped coriander greens
* 1 teaspoon allspice
* salt and red pepper to taste

Cooking method:
Mix ground cloves, chopped coriander greens, allspice and red ground pepper and salt in a mixer. Dilute with a mixture of cognac and tomato juice and stir.

lemon marinade
Ingredients:
* Juice of 4 lemons
* 1 glass of water
* 2 sprigs of fresh tarragon (or 1 teaspoon of dry tarragon)
*salt to taste

Cooking method:
Mix lemon juice, water, salt and tarragon and marinate the meat in this mixture.

Marinade on white wine
Ingredients:
* 3 tbsp. white wine vinegar
* 1 glass of dry white wine
* 1/2 cup boiled water
* 3 tbsp. olive oil
* 1 tbsp. capers
* 1 pepper pod
* 1/4 tsp ground thyme
* salt sugar to taste

Cooking method:
Mix white wine vinegar with dry white wine, add half a glass of boiled water, salt and sugar to taste, olive oil. Heat up without boiling. Add capers (can be replaced with finely chopped pickled cucumber), pepper, ground thyme. Cool and let it brew for 10-12 hours.

Red wine marinade
Ingredients:
* 1/2 tbsp. red wine vinegar
* 1 glass of red wine
* 1.4 tsp dry mustard
* 1 head of onion
* 2 pcs. bay leaf
* 1/2 tsp carnations
* 1/2 tsp rosemary
* sugar to taste

Cooking method:
Mix red wine vinegar with red wine and add sugar to taste. Add dry mustard and stir. Cut the onion into rings and place in a bowl, pour over the prepared mixture, add bay leaf, cloves, rosemary, bring to a boil and cool.

Oil
Ingredients:
* 2 garlic cloves
* 1 head of onion

* 1 teaspoon marjoram, basil and thyme mixture

Cooking method:
Crush the garlic with a garlic squeezer. Chop the onion very finely. Then mix everything thoroughly with vegetable oil, a dry mixture of marjoram, basil and thyme. Heat up a little and let cool.

Used as a gravy for meat and vegetable dishes.

Montezuma
Ingredients:
* 2 cups of yogurt
* 1/2 teaspoon ground ginger
* 3 pcs. carnations
* 1/2 teaspoon turmeric
*salt to taste

Cooking method:
Combine ground ginger, cloves, turmeric and salt. Pour in yogurt and stir well (yogurt can be replaced with sour milk).

german marinade
Ingredients:
* 1 glass of water
* 1/2 cup vinegar
* 1 bottle of beer
* 2 bulbs
* salt and red pepper to taste

Cooking method:
Mix the onion sliced ​​into rings, salt and red ground pepper, pour in water and vinegar and marinate the meat. 1 hour before the end of pickling, pour in a bottle of beer and stir everything.

fire marinade
Ingredients:
* 120 gr. olive oil
* 5 tablespoons balm
* 120 gr. red wine
* 4 things. hot green pepper pods
* 6 garlic cloves

Cooking method:
Mix olive oil, balm, red wine. bitter pods fresh pepper cut in small pieces. Squeeze the garlic with a garlic squeezer. Mix everything, heat, do not bring to a boil, cool.

Marinade - Spicy
Ingredients:
* 1 glass of white table wine
* 1 cup sour cream
* 1 teaspoon chopped marjoram
* 1 large onion
* 1 tbsp. tablespoon finely chopped parsley
* salt and black pepper to taste

Cooking method:
Peel, wash and finely chop the onion, add chopped marjoram, salt, ground black pepper, finely chopped parsley and mix thoroughly. Pour in the mixture of white table wine and sour cream and mix again.

Family marinade
Ingredients:
* 1.5 tbsp. a spoonful of sugar
* 1 tbsp. a spoonful of salt
* 1/3 teaspoon ground black pepper
* 1 tbsp. a spoonful of citric acid
* 2 bay leaves
* 1 liter of water

Cooking method:
dissolve in water citric acid, salt and sugar, add ground pepper and bay leaves and stir.

Old
Ingredients:
* 1 cup 9% vinegar
* 2 glasses of water
* 2 bay leaves
* 2 tbsp. tablespoons chopped zeoeni cilantro
*salt to taste

Cooking method:
Combine vinegar and water, add bay leaves, salt and chopped cilantro and stir

Marinade - Capital
Ingredients:
* 2 tbsp. spoons of red wine
* 4 tbsp. tablespoons of vinegar
* 1.5 tbsp. spoons of mustard

* 2 bay leaves
* 1 bunch of parsley
* 1 tbsp. tablespoon chopped celery leaves
* salt and black pepper to taste

Cooking method:
Boil red wine with allspice, bay leaves, chopped celery leaves and salt for 5 minutes. Then pour in the vinegar and immediately remove from heat. Add mustard, finely chopped parsley and ground black pepper and mix thoroughly. The marinade is designed for 600 g of meat.

Texas Pickle
Ingredients:
* 2 glasses of water
* 2 cups of vinegar
* 3 parsley roots
* 1 carrot

* 1 bay leaf
* 2 tbsp. tablespoons black peppercorns
*salt to taste

Cooking method:
Peel, wash and grate the carrots with small holes. Peel the onion and chop finely. Boil water, put in it carrots, onions, chopped parsley and celery roots, bay leaf, black peppercorns and boil for 7-10 minutes. Then salt, pour in the vinegar and remove from the stove. Ready marinade to cool and strain.

tomato marinade
Ingredients:
* 3 cups tomato juice
* 1 cup apple cider vinegar
* 3 tbsp. spoons of salt
* 2 bulbs
* 1 tbsp. a spoonful of ground ginger
* 1 teaspoon red ground pepper
* 1 bay leaf
* 1 teaspoon turmeric

Cooking method:
Mix ground ginger, ground red pepper, turmeric, salt, finely chopped onion and bay leaf in a mixer. Pour in tomato juice and Apple vinegar and mix thoroughly.

Traditional marinade
Ingredients:
* 1 tbsp. a spoonful of salt
* 1 tbsp. a spoonful of sugar
* 2 bay leaves
* 1/4 teaspoon ground black pepper
* 2 cups 3% vinegar
* 2 glasses of water

Cooking method:
Mix water and vinegar, add salt, sugar, bay leaves, ground black pepper and stir thoroughly to dissolve the salt and sugar.

Ukrainian marinade
Ingredients:
* 2 cups sour cream
* 1 tbsp. teaspoon grated horseradish root
* 1 tbsp. tablespoon chopped parsley
* 1 teaspoon of prepared mustard
* salt and red pepper to taste

Cooking method:
Mix grated horseradish root, chopped parsley, salt and red ground pepper in a mixer. Combine sour cream and mustard and grind until a homogeneous mass is formed, add the horseradish mixture and mix thoroughly.

Phoenix
Ingredients:
* 2 cups apple juice
* 1 glass of brandy (or wine)
* 3 tbsp. tablespoons chopped marjoram
* 1 bulb
* 1 bay leaf
* 5 black peppercorns
* 1 teaspoon turmeric
*salt to taste

Cooking method:
mix Apple juice and brandy, add finely chopped onion, chopped marjoram, bay leaf, black peppercorns, salt and turmeric and stir.

french marinade
Ingredients:
* Juice of 2 lemons
* 1 glass of water
* 2 tbsp. tablespoons of vegetable oil
* 1 carrot
* 1 bulb
* 1 tbsp. tablespoon chopped celery root
* 1 tbsp. a spoonful of allspice
* salt and cilantro to taste

Cooking method:
Peel, wash and finely chop onions and carrots. Bring water to a boil and add carrots, onions, chopped celery root, allspice and salt. Boil over low heat until carrots are soft. Then pour in the lemon juice and immediately remove from heat. Pour in vegetable oil, add coriander greens and stir. Cool the finished marinade and strain. Pour the marinade over the meat, mix and sprinkle the chopped onion and parsley and dill on top.

Circe
Ingredients:
* 1 glass of water
* 1/2 cup wine vinegar
* 12 juniper berries
* 1 teaspoon coriander
* salt and black pepper to taste

Cooking method:
Mix water and wine vinegar, add crushed juniper berries, coriander, salt and black pepper. mix well.

Chilean marinade
Ingredients:
* 2 cups cherry plum paste
* 1 glass of wine (for white cherry plum - white, for red cherry plum - red)
* 2 sprigs of tarragon
* 1 teaspoon turmeric
* 1 pod hot pepper
*salt to taste

Cooking method:
Dilute cherry plum paste with wine and mix well until a homogeneous mass is formed. Add tarragon sprigs, turmeric, salt and chopped hot bell pepper and stir.

recipe Delicious_quick_cheap

Good day, my readers. For a long time it was believed that the marinade is needed only for tough meat. But attitudes towards him have recently changed. Increasingly, it is used to help meat reveal its taste qualities. And what marinades for pork meat are best suited for this task, I will tell you.

As a rule, meat sauces have three main components:

• acid base. It can be citrus juice, kefir, kiwi, tomato paste, beer, wine, natural yogurt. Vinegar can also be used, which is better for frozen meats.
• Spices- can be added to any taste. Curry, thyme, ginger, cumin and nutmeg have proven themselves to be excellent.
• Butter- it gently envelops the meat, sealing in moisture. And it is a wonderful conductor of aromas. Can be used olive, sunflower, soy or any other.

How much to marinate pork depends on the set of products used. Also, this indicator is affected by the age of the pig. If this is a 5-year-old boar, then you won’t get off with one hour 🙂

By the way, I have prepared a useful video for you. After watching it, you will understand the basic principles of marinating pork. Everything is available and without excess water.

marinade recipes

Fragrant mixtures are great for roasting pulp in the oven, for barbecue and for smoking meat. There is a huge variety of options. For example, a classic marinade or an exotic one (say, in lingonberry or pomegranate juice).

I think you can easily decide what is better to marinate pork in order to make it amazingly tasty. After all, someone likes sour sweet option, and someone prefers spicy. As they say, tastes differ. And if you want to cook pork in a pan, then I have marinade recipes.

The classic way with vinegar and onions

Although some cooks are not enthusiastic about this softener, many people use this method. Therefore, the recipe has the right to life.

For carbonate per 2 kg of meat, take:

• 3 pcs. large onions;
• glass of water;
• 100 ml table 9% vinegar;
• a couple of st. spoons of vegetable oil;
• spices + salt.

We give the washed meat the opportunity to dry and cut it into portioned pieces 5x5 cm in size. Chop the onion into rings (recommended width is 5 mm). Then mix the onions with the pork with your hands. Salt the mixture and flavor it with spices and oil.

After that, add vinegar diluted in water here and mix everything well. The fragrant liquid should completely cover the pieces. Well, then we leave the pork in the spicy mixture. The minimum time is 3 hours. However, it will turn out much better if you marinate all night.

And after the marinated pieces can be cooked on a fire or fried in a pan. Experiment on health 🙂

How to Marinate Pork in Apple Cider Vinegar

For a neck weighing 2200 g, you need to take:

• 550 g of onions;
• 70 ml vegetable oil;
• 6 art. spoons of apple cider vinegar;
• spices + salt.

If you fry the kebab on skewers, cut the neck into pieces of 5x6 cm. If you cook on a barbecue, chop the pork with plates so that their width is 2-3 cm. Chop the onion into a pulp in a meat grinder or in a blender and send this mass to the meat. Or you can just add onion juice by squeezing it through cheesecloth.

Salt the neck and season with spices. Add oil and vinegar to this. Mix all components well. Then we marinate the pork. The minimum time that I advise you to endure is 2 hours. Ideally, it is better to leave the meat in the marinade for 4-5 hours. And then fry it on the grill or barbecue.

Marinate meat in lemon juice

The recipe below will make 2 servings. Generally, romantic dinner you are provided. For 300 g of neck you need to take:

• 3 garlic cloves;
• 1 teaspoon of chili sauce;
• half a small lemon;
• 3 art. tablespoons olive oil + a little for frying;
• salt + pepper.

Squeeze out the juice from the lemon (you will need 3 tablespoons) and three 1 tbsp. a spoonful of zest. Mix juice and zest with sauce and olive oil. Here we introduce chopped garlic, salt and pepper into the gruel. Mix the marinade ingredients well.

After washing, the meat is cut into pieces of the same size. And immerse in the spicy mixture for at least 6 hours. But it is better to marinate for 8-10 hours.

After that, put the marinated pieces in a frying pan with heated oil. And fry them over medium heat until cooked. It won't take much time - a maximum of 20 minutes.

A quick way to marinate pork in red wine

For juicy pork you will need:

• 0.5 kg loin;
• 120 ml dry red wine;
• 1 st. a spoonful of chopped garlic;
• 1 st. a spoonful of mustard powder;
• 2 tbsp. spoons of pureed onions;
• 1 st. a spoonful of cane sugar;
• 3 art. spoons of wine vinegar;
• 1 st. a spoonful of olive oil;
• 1 teaspoon of dry herbs (marjoram + basil + oregano);
• salt + pepper.

We mix the ingredients of the spicy mass. Immerse pork pieces in it for 6-7 hours. And then we cook - fry or bake. This marinade gives the dish an amazing flavor and amazing taste. By the way, if you do not have red wine, you can make a marinade with white wine. Watch the video on how to do it.

How to make marinade with soy sauce

For an entrecote weighing 1.5 kg you will need:

• large onion;
• 130 ml (take dark) soy sauce;
• 200 ml homemade mayonnaise;
• chopped dry basil.

Mix mayonnaise with sauce and basil. Grate the onion or grind it in a blender. Add the gruel to the other marinade ingredients.

Fill the pieces of pork with a fragrant mass. And leave for 10-12 hours - let them marinate well. After the entrecote, we cook on the grill, bake in the oven or fry in a pan.

Marinate pork on kefir

For a 2 kg neck, take:

• liter of kefir;
• 5 pieces. onion;
• a bunch of green basil;
• salt + pepper.

Such a marinade can also be prepared with sour cream. You can take different fat content. We cut 2 onions into thin rings, and the remaining 3 pcs. grind into puree. We wash the neck, remove excess moisture with a paper towel and cut into medium-sized pieces.

Then mix the pork with onions. Pepper and season with chopped basil. And then pour all this with kefir and mix gently. We leave the meat to marinate for 10 hours. Well, then we take out the marinated pieces, salt them, string them on skewers and fry on a fire.

Aromatic Kiwi Softener

This overseas fruit has tremendous power. He is able to turn even the toughest piece into the most tender meat in a matter of hours. For a kilo of neck you need to take:

• 1 kiwi fruit;
• 1 medium sized lemon;
• 2 sprigs of thyme;
• a little black pepper;
• salt.

Wash the pork, wipe it with a disposable kitchen towel and cut into pieces of the same size. We puree the kiwi, and make juice from ¼ of the lemon fruit. The rest is cut into 3 pieces and sent to the meat. Add kiwi puree, lemon juice and thyme here.

Salt the pork and pepper it. It will be more fragrant if you add freshly ground pepper. We mix the components so that the spicy mass is distributed evenly. And marinate no more than 2 hours. Otherwise, you will end up with mashed meat. Well, then we string it on skewers and fry.

beer marinade

This recipe is very simple. For the marinade, I advise you to use live beer. It will need 0.5 liters per kilo of pork. You will also need salt and pepper.

The washed and dried pulp must be cut into portioned pieces of the same size. Next, fill the meat with beer and leave it for 1-2 hours. After the pieces are added and peppered. And then proceed to their preparation - frying, baking, stewing. In general, as your heart desires.

Marinating pork in mayonnaise

The meat cooked according to this recipe comes out incredibly juicy and tender. You need to prepare:

• a kilo of pulp;
• 4 things. onion;
• 250 ml homemade mayonnaise;
• salt + pepper.

We wipe the washed meat with a disposable kitchen towel and cut into pieces of the optimal size. Well, such that it was convenient to eat. Puree the onion and add the gruel to the meat. Pepper and salt the mass. And then add mayonnaise here. We mix everything well. And we marinate the barbecue for 10-12 hours, and then fry it.

Soften meat in mineral water

For 1.5 kg of neck, take:

• 0.5 l of soda;
• 1 st. a spoonful of vegetable oil;
• 500 g of onions;
• pepper + salt.

Prepare the meat - wash, wipe and cut into pieces. Grind the onion - you can chop it into a gruel in a blender or finely chop with a knife. Add to pork onion puree, salt and pepper the mass. Next, fill it all with soda and add oil. We leave the pork in a fragrant mass for 12-15 hours. Well, then put the pulp on the grill or put it on skewers and fry.

Making the honey mustard marinade

Honey and mustard are an amazing duet. They give pork a pleasant sharpness, sweetness and spicy notes. For this delicious dish you will need:

• 600 g tenderloin;
• 3 art. spoons of honey;
• 3 art. spoons of mustard;
• salt + spices.

For frying in a pan, wash the pulp, cut into slices 2 cm thick. Mix mustard with honey and add spices. Immerse the pork in this fragrant mass and leave it for a couple of hours.

If you will cook on a barbecue, it is enough to fry each side of the piece for 1-2 minutes. Cooking in a frying pan will take a little longer. During frying, I advise you to pour the meat with a fragrant sauce in which the pork was marinated. And yes, salt the finished dish.

How to make tomato marinade

For pulp weighing 500 g, take:

• 1 teaspoon of salt;
• juice from 1/4 large lemon;
• 100 ml tomato sauce or ketchup;
• 1 st. a spoonful of brown sugar;
• a pinch of crushed black pepper;
• 2 pinches of paprika;
• 2 cloves of garlic;
• a little vegetable oil.

Pork cut into 2 pieces. Grind the garlic into a pulp and mix it with salt and pepper. Add citrus juice, sugar and paprika here. Next, add ketchup or sauce to the composition and mix everything thoroughly.

Sending pork to tomato marinade and leave for 4-5 hours. Turn the pieces occasionally to marinate well.

We will cook the meat in the oven. Lubricate the form with oil, put the marinated pieces on it and cover with foil on top. We heat the oven to 200 degrees and send pork into it for 20 minutes. Then we remove the foil, pour the meat with the secreted juice and continue to cook for another 20 minutes. This is just a masterpiece... golden brown awesome scent 🙂

Cooking pork in lingonberry marinade

The recipe for this dish is:

• 2 kg of pulp;
• 3 garlic cloves;
• 200 g lingonberries;
• salt + pepper.

Pre-washed and dried meat cut into portions. Puree the berries and garlic, then add to the seasoning mixture. Immerse the pork in a fragrant gruel and send it to the refrigerator overnight. Well, then the matter is small - you need to cook the meat. You can fry it in a pan or barbecue, or bake it in the oven.

Softener with Balsamic Vinegar

For 1.5 kg of pulp you need to take:

• 4 tbsp. tablespoons of olive oil;
• 1 teaspoon of dry rosemary;
• 2 tbsp. spoons of balsamic vinegar;
• 4 garlic cloves;
• 1 st. a spoonful of mustard;
• 1 teaspoon dried oregano;
• 1 st. a spoonful of honey

Grind garlic into a pulp and mix this component with other components of the marinade. Washed, and then cut the dried pork pulp into equal pieces like a barbecue. Then we send them to the fragrant mass for 6-8 hours. And then we string them on skewers and cook on a fire.

Marinate in pomegranate juice

I am sure that today's article will help you become a real expert in the field of marinating pork. Your friends will now turn to you for valuable advice. When you get tired of explaining to them, you can reset the link to the article. And don't forget to. And I say to you: see you soon!