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How to marinate beef for frying in a pan. Cooking juicy and soft beef in the oven

Many housewives are happy to cook the most different dishes from beef, well understanding how useful it is. But when it comes to barbecue, they choose not her, but any other meat. It's all about a strong belief: a delicious barbecue will not come out of beef; when roasted on coals, it will turn out to be dry and tough, one might say, even inedible. However, this statement is true only if it is wrong to choose meat for barbecue or make an inappropriate marinade for it. By choosing and marinating beef for barbecue correctly, you can prepare a delicious dish that is just as juicy and tasty as from other types of meat with a more delicate structure.

How to marinate beef

When cooking beef skewers, the most important thing is to properly marinate the meat. Otherwise, the kebab will turn out completely dry, it will be impossible to chew it.

Start by choosing meat. Frozen beef is not good for barbecue. You need to choose fresh or chilled meat.
For barbecue, a rump, tenderloin, a piece from the back leg is suitable.
If possible, it is better to give preference to veal: young meat when cooked on coals turns out to be more tender, and it cooks faster. The lighter the meat and the less fiber it contains, the better.
It is necessary to cut the beef into shish kebab across the fibers into medium-sized pieces. The best option is pieces the size of two matchboxes laid on top of each other.
Before marinating, beef can be lightly beaten with a kitchen hammer, then the kebab from it will turn out to be softer.
In order to marinate beef, products with a sufficiently high level of acidity are needed: vinegar, wine, lemon juice and the like. Such soft marinades like mineral water or soy sauce, in the case of beef may be powerless.
The acid reacts with aluminum, resulting in the formation of harmful substances. For this reason, pickling beef in aluminum dishes is unacceptable. A wooden tub would not be a very good choice either. The best choice- glass or ceramics, enameled containers and stainless steel utensils.
It takes a long time to marinate the beef. This usually takes 6 to 12 hours, depending on the marinade chosen and how young and tender the meat is.
Salt should not be added immediately to the marinade: it tends to draw liquid from the products. So that the beef does not become too dry, salt is added to the marinade shortly before cooking the barbecue, about 20-30 minutes.
Beef will marinate better if you place a weight on top.

You should not buy beef marinated in the store for barbecue, as it is difficult to determine how good the quality of the meat used for this is and how good the marinade chosen for it is. Moreover, marinade recipes are not so complicated that they cannot be made at home, even if there is no culinary experience.

Marinade for beef with kiwi

beef - 2 kg;
kiwi - 3 pcs.;
lemon - 2 pcs.;
vegetable oil(refined) - 50 ml;
onions - 0.25 kg;
sugar - a pinch;
salt, pepper - to taste.

Cooking method:

Wash the beef. Pat dry with a kitchen towel. Remove the films, but leave the fat, if it comes across. Cut across the grain into slices about 3 cm thick. Beat with a mallet, placing the pieces in a bag so that the spray does not fly in all directions. Pepper and cut the beef into pieces suitable for barbecue.
Peel the onion from the husk and cut it into rings, preferably not too thin. Put in a bowl with meat, mix.
Wash the lemons, cut in half, squeeze the lemon juice. Mix it with vegetable oil.
Pour the mixture over the beef. Mix everything well so that the marinade covers each piece of meat.
Cover the meat with a plate, put a jar of water on top. Put it all in the refrigerator for 6-8 hours, preferably overnight.
In the morning, wash and peel the kiwi, cut into pieces and puree with a blender. Add some sugar, stir.
Transfer the kiwi puree to a bowl with meat, mix. Leave for at least another hour, preferably 2 hours.

Just before you string the meat on skewers, salt it and mix it. Kiwi contains quite a lot of fruit acids, which soften meat very well and prevent protein from folding during heat treatment. For this reason, beef skewers marinated in kiwi puree always turn out soft and juicy.

Marinade for beef with vinegar

beef tenderloin - 2 kg;
onions - 0.5 kg;
seasoning for barbecue - 40 g;
table vinegar (9 percent) - 50 ml;
vegetable oil - 50 ml;
mineral water (with gas) - as needed.

Cooking method:

Wash the beef tenderloin, pat dry with paper towels. Cut into pieces suitable for barbecue. For softness, these pieces can be beaten off.
Rub the pieces of beef with barbecue seasoning.
Peel the onions from the husk, cut them into rings about 2-3 mm thick. Add to meat, stir.
Pour oil into beef, mix.
Dissolve vinegar in a glass mineral water. If it is not available, you can use ordinary boiled water, although mineral water allows you to pickle beef a little faster.
Pour marinade over meat, mix well. Top up with a little water if necessary.
Set the oppression on top and put the container with the meat in the refrigerator. Marinate it for 8-10 hours.

Marinade for beef with mayonnaise

beef pulp - 1 kg;
mayonnaise - 0.4 l;
lemon - 1 pc.;
garlic - 5 cloves;
salt - to taste.

Cooking method:

Wash and dry the beef. Cut it into pieces weighing 40-50 g.
Pass the garlic through a special press and mix with mayonnaise.
Wash the lemon, cut it in half and squeeze the juice out of it.
Combine lemon juice with mayonnaise, mix.
Put the pieces of beef in the mayonnaise. Mix well so that the sauce coats each piece of meat.
Put the dishes with meat in the refrigerator for the whole night.

Marinate beef in mayonnaise for 8-10 hours. Then the barbecue from it will turn out tender and juicy.

Marinade for beef with kefir

beef - 2 kg;
lemon - 1 pc.;
kefir - 0.5 l;
garlic - 5 cloves;
a mixture of peppers, salt - to taste.

Cooking method:

Prepare the beef by washing, peeling off the films, drying with napkins and cutting into pieces of the desired size.
Finely chop the garlic with a knife, mix it with ground peppers and put in a container with meat. Stir to distribute seasonings evenly.
Wash the lemon and dry it. Cut it open, squeeze out the juice. Grate the zest. Mix the zest with lemon juice.
Pour kefir into the juice, mix. Pour this mixture over the meat.
Stir the beef, cover with a plate and refrigerate for 10-12 hours.

In kefir, it makes sense to keep beef longer, since this marinade is not too sour. If you remove the meat from the marinade earlier than after 10 hours, the kebab from it may not be soft and juicy enough, so it’s better not to risk it and marinate the meat for a sufficient amount of time.

Marinade for beef with lemon

beef - 1.5 kg;
lemons - 2 pcs.;
olive oil- 150 ml;
garlic - 4 cloves;
ground black pepper - 5 g;
salt - to taste.

Cooking method:

Wash the meat, dry with napkins, cut.
Squeeze juice from lemons. Add the zest of one lemon to it. Pour in the pepper.
Pass the garlic through a press, add to the lemon juice.
Pour oil into juice. Mix thoroughly.
Pour the marinade over the meat. Stir and put in the refrigerator.

Marinate meat in lemon marinade you need 10-12 hours, under pressure - 8-10 hours.

Marinade for beef with wine

beef - 1.5 kg;
red dry wine- 0.2 l;
garlic - 5 cloves;
spicy Bell pepper- 1 PC.;
onions - 0.3 kg;
salt - to taste.

Cooking method:

Cut the beef into pieces of 40-50 g.
Finely chop the garlic with a knife.
Peel the onion, cut into not too thin rings. Spread with your hands and put to the meat.
Wash the pepper and cut into rings, removing the seeds from them. Put to meat.
Pour wine into a container with meat, mix everything.
Place in the refrigerator with a weight on top.

Marinate beef for barbecue in wine for 8-10 hours. In this marinade, it turns out to be spicy, this must be borne in mind.

Marinade for beef with pomegranate juice

beef - 1 kg;
lemon - 1 pc.;
pomegranate juice - 0.5 l;
vegetable oil - 20 ml;
onions - 100 g;
fresh cilantro - 20 g;
ground coriander, black pepper, salt - to taste.

Cooking method:

Wash the meat, blot with a napkin, cut.
Chop the cilantro with a knife. Mix with coriander and pepper. Pour this mixture into the meat, stir.
Cut the onion into small pieces, add to the meat, stir.
Squeeze the juice from the lemon, mix it with oil and pomegranate juice.
Pour the mixture over the meat. Stir. Place in the refrigerator for 8-12 hours.

Don't forget to salt the beef before cooking.

Instead of pomegranate juice, you can use juice from sour apples and also pineapple juice. The rest of the recipe will be identical. The marinating time will remain the same.

Properly marinated beef should also be fried on skewers correctly. Don't forget to turn the skewers frequently and drizzle the meat with the marinade.

Served with beef skewers spicy ketchup, adjika, fresh vegetable salad.

Beef is truly versatile for cooking meat dishes, of which there are many. In addition to its excellent taste, it has a huge nutritional value, and is also one of the main sources of iron necessary for health. Beef retains most of its nutrients when roasted..

To bake beef meat deliciously, you need to choose and prepare it correctly. For this purpose, only fresh and young beef is suitable.. Its age can be determined by appearance and color. Quality product should have a normal smell and a juicy pink color.

Be careful! You should refuse to buy meat that has a grayish tint, yellow streaks or an unpleasant odor.

First of all, the meat must be washed well and blotted with a paper towel. A baking dish, a wire rack, and a special form made of refractory glass, ceramics or cast iron can serve as dishes for baking. Also suitable for this purpose are devices such as foil and a sleeve.

Roast beef time in the oven

The cooking time always depends on the size of the piece and the preparation of the meat. It is recommended to bake 1 kg of beef for 1.5-2 hours, 500 g - 1-1.5 hours.

At what temperature to bake beef in the oven

Depending on the size of the piece of meat, baking temperature varies from 180 C to 200 C. It is better to preheat the oven to a temperature of 220 C, put the meat in it and after 15 minutes. reduce to 200 C.

Roast beef, which part is suitable

An important factor in the preparation delicious dish from beef is the right choice of a suitable part of it for baking. To this end it is worth giving preference to tenderloin, brisket, thick or thin edge. These are soft and tender parts that can be baked as a whole piece or steaks.

How to bake juicy beef in the oven

Beef meat is not very fatty, and in this property there are disadvantages for baking. Sometimes it gets dry. Oven-roasted beef will be juicier if you use foil or a sleeve., as well as pre-keeping it in the marinade.

Marinade for roasting beef in the oven, what to make

Marinade is a special sauce with spices, the main purpose of which is to make the meat soft and fragrant. Usually all marinades for meat have an acidic base. The ingredients can be water, kefir, lemon juice and vinegar. Spices, soy sauce, salt, onion, garlic, mustard, etc. are added to the base. Only the ratio of ingredients varies.

Beef baked in the oven will require significantly less time to fully bake if the meat is pre-marinated.

How to marinate beef for baking in the oven (pickling rules)

A piece of beef is completely immersed in the marinade and aged from an hour to a day It all depends on the particular dish. Pickled meat is saturated with the aroma of seasonings, becomes soft and almost immediately ready for baking.

Sauce for roasting beef

Properly baked beef is definitely one of the delicious delicacies. But if you add sauce to it, you can achieve excellent taste harmony. It not only adds spice, but exquisitely highlights the taste of meat. Beef is quite lean, so it is in dire need of good sauce , which will add sharpness and brightness.

Interesting fact! Sauces were invented by the French, the legislators of all culinary delights. This happened in the 17th century. Today it's all national cuisines the world is full of a colossal amount various sauces and gravy.

The choice is a matter of taste. You can choose from existing sauces, or you can add fantasy.

This article provides a recipe onion sauce for roasting beef:

Saute 2 onions, cut into half rings, and 3-4 cloves of grated garlic in vegetable oil until golden. Pour 2 tablespoons into the mass. flour, stirring constantly. Add 1.5 cups of broth, which can be replaced with water if desired. Mix everything, and an excellent sauce is ready, which will give the meat an incomparable taste.
Sauce can be coated and baked meat in any way. Beef with its help acquires the desired softness, juiciness and aroma.

How to deliciously bake beef in the oven (culinary secrets)

For maximum delicious baking beef is not enough just marinade and sauce. It would be useful to know some culinary tricks. It is in them that the secret of great specialties often lies.

Here are some of them:

Beef in mustard, baked in the oven

This option is pretty simple. Food preparation takes approximately 15 minutes. Crush 4 cloves of garlic with a little black pepper (1.5 tsp) and salt (1 tsp). Grate 1 kg of beef pulp with the mixture and gently pierce it with a fork or thin knife in several places.

Shake a glass of vegetable oil with mustard (150 g). With this mass, completely coat the meat and, shifting it into a shallow form, put in the oven, where to bake for 1.5 hours at 200 C. Lightly garnished with herbs, serve. The result will delight you with great taste.

Beef baked in the oven with potatoes

Another easy-to-prepare option is suitable for dinner on hastily. Cut 500 g of beef pulp into steaks and beat a little with a hammer. Peel 5-6 medium potatoes and 2 onions. Cut potatoes into slices, and onions into rings.

Spread a baking sheet with 2 tbsp. oil, lay the steaks on it and season with salt and pepper. Put an even layer of onion rings on the meat, top with a layer of potato slices, sprinkle with salt and pepper. Place a piece of foil on a baking sheet, sealing the edges tightly.

Baked beef in the oven with potatoes will be tastier if you lay a layer of young zucchini cut into circles on top.

Put in the oven and bake at 180 C for about an hour. This dish should be served hot. The main convenience is the absence of additional hassle with the preparation of a side dish.

Beef baked with vegetables in the oven

The recipe does not involve a separate side dish, as it will be vegetables baked with meat. 500 g beef pulp cut into steaks. 1 tbsp dilute vegetable oil with 2 tbsp. soy sauce and 1 tbsp. balsamic vinegar in a separate bowl. There also report 1 tbsp. honey, and mix thoroughly.

Put the grated garlic and meat pieces into the prepared marinade. Marinate 2 hours. Separately prepare vegetable stew: 1 medium carrot cut into circles, 1 onion and 1 sweet pepper pod into half rings. All vegetables are well fried in oil for 10 minutes, seasoned with salt and pepper.

After shifting the vegetables into a mold, quickly fry the pickled meat in the same pan. After a little pepper, put it on top of the vegetables. Put in the oven and bake for 30 minutes. at 180 C. This universal recipe It can be used for everyday dinner, and for a festive one.

Beef baked in the oven with cheese

A very simple and valuable recipe, thanks to which it turns out amazingly delicious beef. Although the cooking process lasts more than two hours, the preparation of the products itself does not take much time. Grate a 500-gram piece of beef fillet with salt and pepper (1 tsp each).

Cut 2 garlic cloves into circles. Stuff the meat with them, making long transverse cuts with a knife. Place the beef in a deep pan. Dilute in a separate container 1 tbsp. mayonnaise, 2 tbsp. sour cream and 2 cups cold boiled water. Pour the mixture into a baking sheet, adding bay leaf.

Bake in the oven for 2 hours at 200 C. Shortly before readiness, add 50 g grated cheese over the meat. The dish is best served hot. cheese crust gives the beef a beautiful, festive look and unique flavor. Chopped chunks of meat can be poured with the resulting sauce.

Beef with prunes baked in the oven

This recipe has an original taste. This dish is best prepared for the festive table, it will make a splash among the guests. Rinse prunes (about 30 pieces) and pour boiling water over them. Prepare mustard sauce from 4 tbsp. mustard and 2 tbsp. mayonnaise, sprinkled with salt and pepper to taste.

In a piece of beef pulp (1 kg), make transverse cuts into which carefully insert the prunes. Coat the meat mustard sauce and wrap tightly in foil. Put in the refrigerator, and after an hour - in the oven. Hold for 1.5 hours at 200 C. It's wonderful and fragrant dish will delight your guests.

Beef slices baked in the oven

This recipe is more suitable as a second course for dinner and will not take much time. Cut 700 g of beef pulp into pieces and beat with a hammer. Season with salt and pepper. Pour a little oil into a baking sheet and place the prepared meat on it, spreading each piece with 1 tsp. mayonnaise.

Cut 4 onions into rings and sprinkle over the meat. Finely chop 2 medium tomatoes and 4 cloves of garlic, pour in 2 tbsp. tomato paste and stir. Cover the meat with the resulting mass and pour a little grated cheese on top. 1 hour bake in the oven at 200 C. Any side dish can be prepared.

Beef on the bone baked in the oven

This option is prepared quickly, easily, does not require any special culinary tricks, but it turns out an incredibly tasty dish. In this case, an entrecote on the bone is required (4 pieces of 300 g each). Brush each steak with olive oil (1 tsp), season with salt and pepper. For 30 min. leave in the kitchen.

Lay foil on a baking sheet, put the steaks. Bake best under the top grill at the highest temperature 5 minutes. on one side and 4 min. with another. Next, remove the meat and let it stand for 5 minutes, and you can safely serve it on the table with a side dish.

Beef cutlets baked in the oven

Recipe for baked beef cutlets will bring joy to any hostess. Simplicity, economy, no lengthy preparation, and at the same time, maximum taste and benefit. 500 g of beef cut into pieces and grind in a meat grinder with 1 onion.

Add 1 egg, salt, pepper and fresh herbs to taste. For juiciness, minced meat can be supplemented with 1 tbsp. sour cream. Lay foil on a baking sheet, spread the formed cutlets on it. Top them tightly with another sheet of foil. 45 min. bake at 180 C.

Shortly before the meat is ready, remove the top sheet so that a crust appears on the cutlets. Remove from oven, let cool 5 minutes. and serve with any side dish.

Beef baked in the oven in a piece of foil

This option cooks faster than usual. This recipe is suitable for everyday table, and for the holiday. It will take 1 kg of beef pulp. 1 carrot and 10 garlic cloves cut into circles.

Gently stuff them with meat, after making long cuts in it. Rub it thoroughly with salt and pepper, and try to wrap it tightly in foil. Place in the oven at 200 C for 1 hour.

How long to bake beef in the oven in foil

The use of foil significantly reduces the cooking time. Meat cooks fairly quickly inside. Therefore, at a temperature of 200 C, the process can take only 1 hour.

Beef baked in the oven in a sleeve piece

It is better to marinate beef in the evening so that you can start cooking in the morning. 2 tbsp salt and 1 tsp. granulated sugar pour into 1 liter of water. Pour in the same 2 tbsp. l. lemon juice. Put a piece of beef weighing 800 g into the resulting marinade.

The solution should completely cover it. Throw in 1 bay leaf and 4 peppercorns. Place some weight on top, and marinate for 12 hours. In the morning, first prepare the sauce by stirring in a separate bowl 2 tbsp. l. mustard with 2 tbsp. l. vegetable oil.

Sprinkle all this with 1 tsp. pepper. Coat the finished piece of beef with this mixture. 8 garlic cloves cut into circles. Carefully stuffing them with meat, hold for 45 minutes. in the kitchen. Then put it in a sleeve and add half a glass warm water. Bake at 180 C.

After a while, the water in the sleeve will boil, this will be a sign that it is time to reduce the temperature to 150 C. Leave in the oven for another 1.5 hours. At the end of the process, keep the meat in the switched off oven. After 20 min. You can take it out and serve it hot.

How much to bake beef in the oven in the sleeve

The roasting time of beef using a sleeve varies between 1-1.5 hours. And it entirely depends on the size of the piece of beef pulp. To speed up the process, a small amount of water is added to the sleeve.

The use of such devices as foil with a sleeve in the culinary business has several advantages:

Meat is obtained in own juice and without the use of oil;
The meat is perfectly cooked comes out soft and quite juicy;
The nutritional value of such meat is higher than that prepared in other ways;
Clean baking sheet and oven. All fat remains in the foil or in the sleeve;
Time cooking is reduced.

The secret of the sleeve is in the profiled seam through which steam can escape.

Which of the two methods is preferable? There is no single answer to this question. It all depends on what dish is being prepared. Some housewives prefer to bake in the sleeve, because of the convenience. The sleeve does not tear and, unlike foil, does not stick to the meat.

Others prefer foil. It is believed that the meat is tastier because of the crust. And the sleeve, in their opinion, does not always close tightly, there is a risk of staining the oven. In general, these preferences are very individual.

How to bake marbled beef in the oven

Marbled beef represents the best parts of the tenderloin, which has muscle fat layers in the form of a marble pattern. The price category of such meat is much higher than others. Preparing it is quite simple, but it takes time.

The end result is a sumptuous dish that will take center stage on holiday table. 2.5 kg marbled beef tie over the ribs with kitchen string to avoid losing shape.

In addition to the tenderloin, there are other better parts presented in this diagram.

Brush it with olive oil (about 4 tbsp), sprinkle evenly with 1 tsp. salt and 1/4 tsp. pepper. Mix in oregano, rosemary and basil herbs. 1 tsp pour this mixture on top. Put the meat in the form with the ribs down and 20 minutes. keep in the oven at 200 C.

Then take it out and cover tightly with a layer of foil. Bake at 160 C for another 2 hours. At the end of the process, remove the meat, let it stand for 15 minutes, then serve hot and sliced.

Pros and cons of the product Miratorg (beef for baking)

Miratorg offers a semi-finished product - pickled beef in baking bags. This is very convenient because it does not require time for preparation.

Steak Striploin Miratorg marbled beef.

The marinade completely saturates the meat with fragrant spices, and the hostess only needs to bake finished product right in the package and get a wonderful dish. In our busy life, the opportunity to cook such a hearty, tasty and, moreover, a beautiful dinner in a hurry is just a gift.

What is the calorie content of beef baked in the oven

Oven-baked beef retains all the valuable nutrients while beef meat contains a small amount of calories: from 106 to 180 kcal per 100 g of product.

Instructions and recipe: How to brew beer at home. Benefits of homemade beer

Watch a video on how to properly cook beef baked in the oven:

From this video you will learn how to bake beef in the sleeve:

All the best to you and good luck with your culinary experiments!

Whatever cooking method you choose: stewing, frying in a pan or oven, or maybe even a recipe for a slow cooker, it will be better if you marinate the meat first. Exist various ways:
marinade for beef

1. Brush the meat with plenty of mustard on both sides and leave for about 2 hours. Rinse off any mustard left on the surface before frying the chops. This method - perfect option for tough old beef.
2. Cut the meat into small pieces perpendicular to the grain. Take a kiwi, peel it and cut into thin slices. Put meat and kiwi in one container, mix thoroughly and leave for exactly 15 minutes. In no case do not leave it for a longer time, as the beef will become too soft, one might say loose. This type of marinating is intended for meat of medium hardness.
3. Take a container and pour enough kefir into it so that it can completely cover all the meat available, add spices to it to taste. Dip the pieces of meat in kefir and leave overnight. In the morning, feel free to start frying or baking and the meat will delight you with its unprecedented softness.
4. Take a container and fill it with 1 liter of mineral water. Put the meat in it for about 2 hours. You can marinate in this way soft or medium hard beef.

Beef baked in the oven

Take a baking sheet, grease it with a thin layer of vegetable oil. Lay the onion, cut into half rings, over the entire surface. Stuff each piece of beef with lard and arrange them carefully on top of the onion. Place the baking sheet in the oven and pour the juices over the meat throughout the cooking.

stew

There are two most common ways to stew meat, giving it unprecedented softness:

1. Cut the beef into small portions, add various spices, at your discretion, and pour beer so that it is about 2 cm higher than the meat. Put the dishes on a slow fire and simmer for 1.5 hours. If the cooking time has not yet come to an end, and the beer has already evaporated, then add the required amount.
2. Prepare a saucepan and cut the beef meat into small pieces in it. Add spices to taste, pour the contents of the dish with hot broth or, in its absence, plain water. Put the saucepan on a slow fire and pour a small amount of cognac or dry red wine in the process of stewing.

Helpful Hints

1. If you plan to cook meat in foil, we recommend that you first fry it in a skillet over high heat without adding oil. When the meat is fried over high heat, it has time to release the juice, but it remains inside the piece of beef, which makes it especially soft.
2. When you have very little time allotted to prepare a delicious dish, but have a kitchen hammer at hand, then this tip is just for you. Cut the beef into portions and carefully beat each of them. In other words, you have to make chops. In cooking, the most popular way to “soften” meat is to beat it. It is important to follow the rule here: the meat is cut across the fibers into pieces of medium thickness, approximately 2-3 cm. The direction of the cut is very important for making the beef soft. When beating meat, you can pepper it, but in no case do not salt it.

Beef, of course, has excellent taste qualities, but it is rather tough and capricious meat. Therefore, it is better to marinate the beef before cooking, then the meat will become soft, juicy and acquire a delicate aroma. Depending on the firmness of the meat and how it is cooked, you can use

Easy ways to marinate beef

Fresh beef can be soaked for a couple of hours in mineral water.

Any, even old beef, can be smeared with mustard and put in the refrigerator for two hours. Then wash the meat with water, cut into portions and you can start frying or baking.

You can make tough beef soft with kiwi. To do this, the meat must be cut into small pieces, and the peeled kiwi - into thin slices, mix and leave for 1 hour.

Meat of medium hardness can be softened in kefir by keeping it overnight in the refrigerator.

marinade recipes

Designed for 1 kg of beef

Beef skewers - marinade

Wine vinegar - 3 tbsp. spoons
Onion - 2 pcs
Coriander (seeds) - 1 teaspoon
Salt - 2 teaspoons
Black ground pepper - 1 teaspoon

Finely chop the onion, add salt, pepper, coriander, vinegar. Mix the chopped beef with the marinade with your hands and lightly compact. Close the bowl with meat and leave in a cool place for a day.

Marinade for beef in the oven

Lemon - 1 pc.
Onion - 2 pcs
Garlic - 4 cloves
Water - 1/2 cup
Salt, black ground pepper - 1 teaspoon each

Lemon juice mixed with cold water, add finely chopped onion, garlic, pepper, mashed with salt. Cut the beef into portions, beat off, pour cold marinade over and leave for 3 hours.

Marinade for beef steak

Garlic - 6 cloves
Onion - 1 pc.
Vinegar 9% - 3 tbsp. spoons
Olive oil - 1/2 cup
Soy sauce - 1/2 cup
Mustard - 2 tbsp. spoons
Rosemary - to taste

Blend all marinade ingredients in a blender until smooth. Pour the marinade over the beef cut into steaks and leave in the refrigerator for at least 3 hours.

Marinade for roast beef

Water - 1 glass
Onion - 2 pcs.
Lemon - 1 pc.
Sugar - 2 tbsp. spoons
Salt - 2 tbsp. spoons
Curry - 1/2 teaspoon
Seasoning for meat - 1 teaspoon

Finely chop the onion, knead with your hands and mix with chopped beef. Sleep with spice. Mix water with lemon juice, salt and sugar (until they dissolve) and pour into a container with meat. Mix everything well and leave to marinate in the refrigerator for at least 4 hours.

Soy marinade for beef

Soy sauce - 100 ml
Garlic - 4 cloves
Onion - 2 pcs
Juice of 1 lemon

Cut the beef into portions and beat them lightly. Mix lemon juice with soy sauce, crushed garlic, finely chopped onion and oil. Add meat to the marinade, mix everything thoroughly with your hands, put it in a cold place for 3 hours, and best of all - at night.

Marinade for tough beef with vinegar

Water - 1/2 l
Vinegar 3% - 1/2 l
Salt, sugar - 1 teaspoon each
Bay leaf, black allspice, ground black pepper, cloves - to taste

Boil spices in water for 10 minutes, add vinegar, salt and sugar, bring to a boil, remove from heat, strain and cool. Pour beef with marinade and leave in the refrigerator for 2 days.

Marinade for stewing beef with vinegar and soy sauce

Soy sauce - 2 tbsp. spoons
Table vinegar - 1 tbsp. spoon
Water - 1/2 cup
Onion - 1 pc.
Garlic - 4 cloves
Olive oil - 1 tbsp. spoon
Salt, black pepper - 1 teaspoon each
Bay leaf - 2 pcs.
Carnation - 3 stars
basil, rosemary, nutmeg, ginger, coriander or other spices - to taste

Put the chopped meat into a marinating bowl. Finely chop the onion and garlic, crush with salt with your hands, add the rest of the ingredients and mix with the beef, kneading the meat well. Cover the dish with marinade with a lid or film and refrigerate overnight.

Marinade for beef in a pan with beer and mustard

Dark beer - 250 ml
Mustard - 250 gr

Cut the beef into portions and generously coat with mustard. Sprinkle with black pepper. Leave to marinate for 1 hour. Then pour everything with beer and leave for 3 hours. Fry in a pan, previously rolled in flour and sprinkling the meat with salt water.

Beef in mustard marinade

Mustard - 3 tbsp. spoons
Vegetable oil - 2 tbsp. spoons
Mayonnaise - 1 tbsp. spoon
Suneli hops - 1 teaspoon
Salt - 1/2 teaspoon

Mix all ingredients. Cut the beef into portions and knead with your hands with the marinade. Leave to marinate for 3 hours in the refrigerator.

Marinade with kiwi for beef

Kiwi - 2 pcs
Onion - 2 pcs
Lemon - 1 pc (or 1 tbsp mineral water)
Salt, pepper, other spices - to taste

Cut the meat into pieces, mix with salt and spices, let stand for about 15 minutes. Pass the onion through a meat grinder or chop with a blender into a pulp. Do the same with peeled lemon and kiwi (put it in the refrigerator for now). Add onion-lemon gruel to beef, mix and leave to marinate for at least 3 hours. One hour before cooking * add chopped kiwi to the pickled meat and knead everything thoroughly with your hands.

* You can add kiwi to meat both 20 minutes and 1.5 hours before the start of cooking. It all depends on the size of the pieces and the degree of stiffness of the beef.

Kefir marinade for beef

Kefir - 1 liter
Onion - 3 pieces
Vegetable oil - 3 tablespoons
Salt, ground black pepper - to taste

Onion cut into rings, meat - in portions. Put the beef, onion, salt and pepper in a marinating container. Pour in oil and kefir. Mix everything, press down with oppression and leave overnight.

Marinade for roast beef

Mustard - 3 tbsp. spoons
Vegetable oil - 1 tbsp. spoons
Mayonnaise - 1 tbsp. spoon
Garlic - 4 cloves
Juice of 1 lemon
Salt, spices (white, black pepper, coriander, rosemary, basil, paprika, etc.) - to taste

In a marinating bowl, mix mayonnaise, lemon juice, mustard, salt, spices and oil. Stuff the beef with garlic cloves, making cuts in the meat. Thoroughly rub the marinade into the meat. Close the container with the pickled beef with a lid or film and leave in the refrigerator for 12 hours.

Wine marinade for beef

Wine vinegar - 1 tbsp. spoons
Red wine - 400 gr
Onion - 2 pcs.,
Sugar - 2 tbsp. spoons
Bay leaf - 3 pcs
Clove and rosemary - to taste
Mustard powder - 1/2 teaspoon.

Mix wine, vinegar, sugar, mustard, spices and grated onion. Bring the marinade to a boil. enamelware, remove from heat and set aside. Pour the meat pre-cut into portions with the marinade. Marinating time depends on the stiffness and size of the pieces of beef and ranges from 2 to 8 hours.

Marinade for grilled beef

Juice of one lemon
Any vegetable oil - 1/2 cup
Soy sauce - 4 tbsp. spoons
Garlic - 4 cloves
Sugar (preferably brown) - 1 tbsp. spoon
Ground black pepper - 1 teaspoon

Rub beef with pepper. In a bowl, mix oil, soy sauce, lemon juice, sugar and minced garlic. Mix meat with marinade. Put in the refrigerator for 3 hours. Stir marinated meat from time to time.

Marinate beef only in plastic or enameled dishes, avoiding contact of meat with open metal, otherwise you can spoil the taste of the dish. Marinade can be poured over beef during cooking, or you can make a sauce out of it, add a little starch or sautéed flour and boil over low heat.

Soft and tender beef - this dish deserves admiration and praise, but not everyone manages to cook it successfully. There are many reasons why beef is tough and not juicy. In this article, we will look at the most common mistakes. We will also present several ways to tenderize beef and cook perfect dishes.

It is better to buy beef in butcher shops, in the market or in large supermarkets, where, as a rule, they offer proven and high-quality products. It is good if there is an opportunity to touch the meat, smell it, check the freshness. Unfortunately, not all stores provide such an opportunity, more often meat is sold in vacuum packaging. The principles for choosing beef are as follows:

It is best to give preference to a fresh rather than a frozen piece of meat. Most often, fresh local products are sold in the markets; frozen meat can be of foreign production.
When buying beef in supermarkets, don’t pay attention to discounts, they won’t sell it just like that cheaply. This means that this product is of poor quality or the shelf life is coming to an end.
Before you put the meat in the basket, you need to carefully look at it, pay attention to the color and smell.
To make the dish soft, you should avoid parts of the meat that are full of tendons. by the most tender meat is always a clipping.
An important role is played by the color of the meat, it can range from light red to burgundy. A yellowish or even brown color will indicate that the meat is spoiled.
The younger the slaughtered animal, the softer the meat in cooking. Young beef will be soft and juicy, however, less rich.
Fresh meat should smell like blood. All other smells can be considered foreign, it is possible that the piece was treated with a chemical composition.
pay attention to appearance. There should be no weathered areas on the piece, a uniform color is welcome.
Do not be afraid to buy meat with fat, it should be dry, but not slippery.

If you do not plan to cook the purchased piece of beef within 5 hours, it is better to freeze it. Defrost it in the refrigerator - this does not allow you to lose its nutrients.

How to make beef soft and juicy when stewing

The parts of the cow that require long-term processing are best suited for stewing - neck, rump, thigh, shoulder blade and brisket. The extinguishing process includes the following steps:

Frying meat over high heat with a small amount of fat. The main thing is not to overcook the beef, otherwise it will turn out dry, this mistake is very common. The pieces should be slightly browned, they need to be constantly stirred, fried without a lid.
According to the recipe, onions and vegetables are put to the meat. Onion should be given the main role, it is he who makes the meat soft. Why is it customary to put a lot of onions in barbecue? The answer to this question is obvious, the onion makes it juicy and soft.
Broth or water is added to the fried meat, and then stewed under a lid over low heat. Even the toughest meat will become soft if these very important points are not overlooked. The cooking time for stewing depends on the meat, usually it takes no more than an hour.

Try to cook stewed beef By classic recipe . Having mastered this technique, you will always get delicious meat.

Required products:

beef (shoulder or thigh) - 1.3 kg;
onions - 400-450 g;
carrot;
2-3 tbsp. l. tomato paste;
1.5 cups of broth;
frying oil, fat.
salt, spices, bay leaf, paprika, garlic.

Cooking:

Heat the oil in a cauldron or saucepan with a thick bottom. Sliced meat lightly fry.
Add not finely chopped vegetables, bring them to a slight ruddy.
Mix the broth with tomato paste, pour the contents into the cauldron.
Bring to a boil, reduce heat. Put bay leaf, simmer for 15-20 minutes.
Next, remove the foam formed on top of the meat, add salt and spices to taste.
5-7 minutes before readiness to enhance the taste, add a little garlic.
Cover with a lid, turn off the fire. Let the meat rest.

Tough beef, how to make it soft when cooking

The success of cooking tender beef depends on the right marinade. If you soak it in advance in the marinade, it will definitely be soft. Even the toughest (old beef) can be cooked to the point of licking your fingers. Key to the perfect dish- cooking meat, in the process of cooking, it will definitely soften. The main thing is to follow the sequence and not rush, it can take some time.

If chicken soup is cooked quickly, beef broth loves time and slow languor. Cooks prefer two ways of laying meat in the broth. Some are placed in cold water, others in boiling water. There are plenty of disputes about this, below is a recipe for laying meat in boiling water. If you decide to cook differently, the taste of the meat will not be affected.

Required products:

hard beef (peritoneum, brisket, meat on the bone) - 1.5 kg;
large onion;
1 carrot;
bay leaf, spices, salt, water.

Cooking:

The meat can be boiled whole or chopped. Before cooking, it must be washed, cut off the veins.
Boil 3-3.5 liters of water. Place the piece in a saucepan, cover with a lid and bring to a boil. Until the water boils, the meat must be monitored, otherwise the broth will not be transparent.
As soon as the boiling process is noticeable, the fire is reduced to a minimum, covered with a lid and boiled for about an hour.
Then they remove the foam, wipe the side walls of the pan and continue to cook over low heat.
Put salt, spices, whole onion and peeled carrots. After 25 minutes or even earlier, the meat will be ready.
The meat according to this method will smell great and melt in your mouth, you can make soup or borscht from the broth.

Cooking delicious goulash

Required products:

0.5 kg - beef tenderloin;
2 onions;
red bell pepper;
hot pepper, spices;
1-2 tablespoons of tomato paste;
water - about 0.5 liters;
a spoonful of flour;
frying oil.

Cooking:

How to make meat soft and juicy when frying

A reliable way to soften beef when frying is vinegar, it weakens muscle tissue. It is better to choose white or vinegar, they will not affect the color of the meat. Balsamic vinegar works well too. When marinating beef, it is better to give up salt, then the meat does not give valuable juice. After two hours of marinating, the beef is ready for frying. Salt it directly on a frying pan or grill.

Required products:

beef - 900 g;
onion - 900 g;
olive oil;
vinegar 2-2.5 tablespoons;
2 tablespoons of flour;
spices with salt.

Cooking:

Preparation of beef for frying begins the day before. It is good if she lies in the marinade for several hours. The beef is cut into cubes or strips.
Then place the minced beef in a bowl, add chopped onion, pepper, add olive oil, vinegar. Put in the refrigerator to brew.
After that, throw the beef into flour and quickly fry in a cauldron with oil.
When the liquid evaporates, reduce the heat slightly, cover the cauldron with a lid. The meat should be fried and languishing at the same time. Readiness is checked with a knife and fork.
If, for some reason, the meat is tough, don't despair. Place it on a foil-lined sheet, wrap, and bake in the oven for 15 minutes.

Soft beef skewers

Required products:

beef tenderloin (loin, neck) - 2.6 kg;
onions - at least 2 kg;
bunch of parsley;
spices for barbecue with salt;
coriander, Provence herbs;
vegetable oil;
0.5 lemon;
1 kiwi.

Cooking:

Peel the beef from the hymen, wash, dry with napkins and cut into pieces.
We cut the onion into half rings, mix it with meat, without sparing we press our hands.
Add chopped parsley, spices, oil to the meat, squeeze the lemon juice, mix well.
Salt the kebab 15 minutes before frying. Regarding kiwi, it also exists important point, it is added 1.5 hours before frying the barbecue, otherwise the meat will not be tasty. Kiwi is peeled and finely chopped, rubbed with meat and sent to a cool place.
To get delicious barbecue in a short time, put it under oppression, then it will marinate faster.

Delicate beef stroganoff meat

Required products:

500 g fillet, beef tenderloin;
2 large onions;
1 pepper;
250 ml (or more) broth;
2 spoons of tomato paste;
2 tablespoons of flour;
2 teaspoons of paprika and hot pepper;
salt, pepper, oil, seasoning for meat;
1 carrot.

Cooking:

The meat is cut into strips, breaded in flour, pepper and paprika.
Fried in oil, well browned. Add onion rings, carrot slices and sweet peppers.
Fry everything together, add the broth with tomato paste. Mix everything well, season with seasoning, cover and let the meat sweat for half an hour.

How to make beef soft and juicy when roasting

Required products:

beef steak - 1.5 kg;
seasoning for meat -1 package;
dry wine - 40 ml;
French mustard - 45 g;
3 cloves of garlic;
sprigs of rosemary;
olive oil - 15 ml.

Cooking:

Prepare the marinade. mix french mustard, grated garlic, wine, spices and olive oil. Rub the meat well with this sauce.
Wrap the piece of meat in foil with rosemary sprigs, the remaining sauce will come in handy.
Bake for about half an hour at a medium oven power. Then you should remove the foil, pour the sauce on top and bring the meat in the oven until golden brown.
Before serving, cut the meat into slices. The priority is chilled meat, suitable for slicing and snacks.

How to marinate beef for frying in a pan. Cooking juicy and soft beef in the oven