My husband is a retired butcher and I am certified in Culinary Arts. Marinades are expensive. Try soaking your beef steak or roast in Cola or Dr. Thunder from Walmart. Cover for 24 hrs. Then season and cook.
This recipe is excellent to use to marinate beef, chicken, fish and pork.
This is super easy. A friend told me that if you marinate your poultry/pork/beef etc in ginger ale, not only will you have a tasty result but it also tenderizes even the most tough bargain cuts of meat.
I am on a cilantro kick this summer and just tried this. I love it as a marinade for grilling kabobs, but it doesn't need to be used only for kabobs!
I love making marinades! Not only do they give meat flavor but also tenderizes meat. You can do this on shopping day before you freeze all your meat, using heavy duty freezer bags. Meat preparation on food shopping day!
Whisk all ingredients together. Taste for seasoning. I use this for a light salad dressing and a meat marinade. It is quite versatile. It doubles easily.
Add a delicious oriental flavor to your meat or veggies before putting them on the grill. This page contains teriyaki marinade recipes.
My Papa (Grampa) came here from Niceon, Greece. Lots of foods he taught my Grama to cook had a citrus flavor. I can't afford lamb like they used but this marinade is also excellent with beef, fish, poultry or shrimp.
I haven't bought any stir-fry or marinades for ages and don't intend to... as I am trying to cook from sratch as much as possible but the only one I have that I can make from scratch is a soy/garlic/sweet stir-fry sauce which I double as a marinade. To be honest, I'm rather tired of using the same one each time I cook marinated steak or stir-fries.
Have you ever tried a dry rub on roast chicken or beef??? Just rub the meat with olive oil and then a mixture of equal parts salt, pepper, paprika, and brown sugar and broil over a grill. I can't tell you how wonderful that is!! Also, lemon or lime juice, garlic and parmesan cheese is very good on chicken. Don't use acids too long on chicken before cooking or it will go to mush. I found out the hard way. I wouldn't marinade poultry in acids (sours) any longer than a half an hour before cooking.
This is the recipe that I use a lot.
Korean Marinade
1/2 cup soy sauce
4 green onions, finely chopped
4 cloves garlic, minced
1/4 cup sugar
1/4 cup dark sesame oil
1/4 cup dry sherry
1 tablespoon grated ginger root
&frac; teaspoon pepper
Mix all together.
I have used this on beef, chicken, pork and shrimp.
BEEF OR PORK MARINADE
&frac; c. soy sauce
2 tbsp. brown sugar
&frac; tsp. ginger
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
Whisk all together and pour over meat. Let sit in fridge, turning occasionally, for a couple of hours.
CURRIED YOGURT MARINADE
&frac; c. plain yogurt (minus 1 tbsp.)
1 tbsp. honey
1 tbsp. curry powder
1 tbsp. olive oil or cooking oil
&frac; tsp. salt
In a small bowl, combine all ingredients. Makes enough for 1-1&frac; lbs. of meat. Marinate meats for 2-4 hours. Can be used to marinade pork, chicken, lamb, or beef for grilling. Long cooking meats should be cooked on indirect heat so that honey doesn't burn. Makes about 1/3 cup marinade.
SUMMER CITRUS MARINADE
4 cloves minced garlic
&frac; c. lime juice
&frac; c. olive oil
2 tbsp. lemon juice
2 tbsp. honey
Salt and pepper to taste
Whisk together all ingredients, reserving one tablespoon for basting. Marinade chicken for 1 hour. As chicken is being grilled, use reserved sauce for a baste.
WASABE MAPLE MARINADE
2 tbsp. wasabi powder (if unable to find wasabi powder, replace with 2 tbsps. Horseradish)
&frac; c. real maple syrup
&frac; c. extra virgin olive oil
&frac; c. red wine vinegar
1 clove of garlic, minced fine
1 tbsp. minced shallot or red onion
&frac; tsp. coarsely ground black pepper
&frac; c. cold water
In a medium sized mixing bowl, mix all ingredients thoroughly and store in an airtight container. When you are ready to use this marinade, bring it up to room temperature to allow the olive oil to liquefy. Thoroughly coat your meat or vegetable and allow to soak for 1-2 hours in the refrigerator before grilling.
I'm looking for a recipe my mom had found in the late 60s or early 70s that was a marinade for a chuck roast to be grilled. What I remember about it is that I think it uses an orange colored bottled sauce as a base, (Heinz steak sauce?), and the chuck roast was put with the marinade in a container and left over night. The next day it was take out and put on the grill.
Whatever was in it tenderized the chuck and gave it a wonderful flavor, and the grill glazed it nicely. It was a family favorite for a number of years while we were still at home. I had asked mom about it before she passed a couple of years ago, she remembered it, but didn't remember the recipe. We lived in southern Ohio at the time.
Thank you for any help you can give.
I used to make a wonderful marinade for steak with a couple of ingredients including Vegemite and Sherry. It was on a Vegemite label but I lost this recipe years ago. I have done a search online, but cannot find any recipes. Does anyone know this recipe?
What are the proportions of acid to oil, etc, in making your own marinade?
Try this super easy marinade. It can be used for chicken, beef, or pork.
