Marinades
Pineapple Marinade

•1 cup crushed pineapple
•1/3 cup soy sauce
•1/3 cup honey
•1/4 cup cider vinegar
•2 cloves garlic, minced
•1 teaspoon ginger powder
•1/4 teaspoon powdered cloves
Garlic Basil Marinade

2/3 cup white wine vinegar
1/3 cup of olive oil or cooking oil
1 green onion, thinly sliced
2 tsp dried basil, crushed
1 tsp sugar
2 cloves garlic, minced
 >> Marinades are seasoned liquid mixtures that add flavor and in some cases tenderize. A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar, or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.
 >> A rub is a blend of seasonings, such as fresh or dried herbs and spices, applied to the surface of uncooked beef steaks, roasts or ground beef patties for flavor. Paste-type rubs often contain some oil, crushed garlic or mustard.
 >> Always marinate in the refrigerator, never at room temperature. Tender beef cuts need only is marinated 15 minutes to 2 hours for flavor.
 >> Less tender beef cuts should be marinated at least 6 hours in a mixture containing a food acid or enzyme.
 >> A tenderizing marinade reaches about 1/4 inch into the cut surface.
 >> Marinating longer than 24 hours in a tenderizing marinade can result in a mushy surface texture.
 >> If a marinade is to be used later for basting or served as a sauce, reserve a portion of it before adding the beef.
 >> Marinade that has been in contact with uncooked meat must be brought to a full rolling boil before it can be used as a sauce.
 >> Never save and reuse a marinade.
 >> Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of beef.
 >> Marinate in a food-safe plastic bag or nonreactive container. Turn or stir the meat occasionally to allow even exposure to the marinade.
 >> Grilling is a form of dry heat cookery (along with broiling, oven roasting, pan-broiling and stir-frying).
 >> Although more suitable for tender cuts of beef, less tender cuts can be cooked with dry heat if marinated first in a tenderizing marinade.
 >> Less tender beef cuts include those from the chuck and round, such as beef top round and flank steak. A flavoring marinade is used with tender beef cuts for a short time 15 minutes to 2 hours.
 >> Popular in many grilling recipes, marinades can add unique flavors from around the world.
 >> A tenderizing marinade contains a food acid or a tenderizing enzyme. Acidic ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine. Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi and figs.
 >> Marinate in a food-safe plastic bag or a non-reactive glass or stainless steel container. Turn steaks or stir beef strips occasionally to allow even exposure to the marinade.
 >> ALWAYS marinate in the refrigerator, NEVER at room temperature.
 >> Less tender steaks should be marinated at least 6 hours, but no more than 24 hours. Marinating longer than 24 hours will result in a mushy texture.
 >> If a marinade will also be used later for basting, or served as a sauce, reserve a portion of it before adding the raw beef. Marinade that has been in contact with uncooked meat MUST be brought to a full rolling boil for at least 1 minute before it can be used as a sauce.
Beef Rib Marinade

•1 cup red wine vinegar
•1/2 cup olive oil
•1/4 cup Worcestershire sauce
•1/4 cup brown sugar
•4 cloves garlic, minced
•2 tablespoons paprika
•1 tablespoon kosher salt
•2 teaspoons black pepper
Tasty Beef Marinade

1 tsp Pepper - Ground
2 tbsp Green Onion - Chopped
2 tbsp Soy Sauce
2 tbsp Lemon Juice
1/4 cup Olive Oil
1 tsp Celery Salt
Lemon and Rosemary Marinade

• 3 large lemons
• 1/2 cup fresh rosemary (3 tablespoons dried rosemary)
• 1/4 cup of olive or salad oil
• 6 cloves garlic, minced
Guinness Marinade

• 4 ounces Guinness Stout Beer at room temperature
• 2 garlic cloves
• 1 ounce soy sauce
• 1 tablespoon Vidalia onion
• 1 teaspoon shallots
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fresh tarragon
• 1/4 teaspoon parsley
 >> Salt is important because it is a flavor enhancer and it is good at penetrating meat and pulling the other flavor components in the marinade by osmosis.
 >> Acid can break down protein slightly. Typical acids are fruit juice (lemon juice, apple juice, white grape juice, pineapple juice, and orange juice work well), vinegar (cider vinegar, distilled vinegar, sherry vinegar, balsamic vinegar, raspberry vinegar, or any old vinegar), and even soft drinks.
 >> Typical flavorings include herbs and spices such as oregano, thyme, cumin, paprika, garlic, onion powder, and even vegetables such as onion and jalapeρo. It's a good idea to add some umami. That's the meaty flavor from glutamates found in meat stocks, soy sauce, and mushrooms.
 >> Oils are used in marinades because many flavorings are not water soluble, and oils are needed to release their aromatics. Most green herbs are oil soluble. Oils on the surface of the meat aid in browning and crisping. Don't use olive oil because it solidifies at refrigerator temp. Use a corn, canola, or peanut oil. Other oils might work but give them thought because some, such as walnut, are very flavorful.
 >> No sugar. While you're concocting your signature marinade, skip the sugar. The big fat sugar molecules just thicken the liquid and clog up the pores in the meat. Keep your marinade thin.
 >> No alcohol. A lot of folks like to use wine, beer, and spirits in their marinades, but this may not be a good idea.
 >> "If your marinating anything with alcohol, cook the alcohol off first. Alcohol doesn't tenderize; cooking tenderizes. Alcohol in a marinade in effect cooks the exterior of the meat, preventing the meat from fully absorbing the flavors in the marinade. Raw alcohol itself doesn't do anything good to meat. So put your wine or spirit in a pan, add your aromatics, cook off the alcohol, let it cool, and then pour it over your meat. This way you have the richness of the fruit of the wine or Cognac or whatever you're using, but you don't have the chemical reaction of "burning" the meat with alcohol or it's harsh raw flavor."
 >> Use a nonreactive container. The acids in a marinate can react with aluminum, copper, and cast iron, and give the food an off lflavor. So do your soaking in plastic, stainless steel, porcelain, or best of all, zipper bags. Pour the marinade and meat in the bag
and squeeze out all the air possible and the meat will be in contact on most surfaces.
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Beef Fajita Marinade I
• 1/3 cup fresh lime juice
• 1/4 cup tequila
• 1 teaspoon crushed dried oregano leaves (preferably Mexican oregano)
• 2 large cloves garlic, crushed
• 1 tablespoon minced fresh cilantro
• 2 teaspoons ground cumin
• 1 teaspoon freshly ground black pepper
Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours. Makes enough to marinate 1 to 1-1/2 pounds flank steak. Makes 4 servings.

Beef Fajita Marinade II
• 12 ounces beer (not lite beer)
• 1 cup canola or olive oil
• 1 small white onion, sliced
• 1/4 cup fresh lime juice
• 4 large garlic cloves, crushed
• 2 tablespoons Worcestershire sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 3 dried chiles de arbol, seeds and stems removed, crushed
• 1 teaspoon freshly ground black pepper
Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours. Makes enough to marinate 3 pounds flank steak (6 generous servings).

Beef Fajita Marinade III
• 1 cup red wine vinegar
• 1/2 cup tequila
• 1/3 cup canola oil
• 1/3 cup fresh lime juice
• 4 large garlic cloves, crushed
• 3 tablespoons brown sugar
• 3 fresh jalapeρos, stems and seeds removed, minced
• 1 tablespoon minced fresh cilantro
• 1 tablespoon Worcestershire sauce
• 1 to 2 teaspoons ground cumin
• 1 teaspoon dried oregano leaves (preferably Mexican oregano)
• 1 teaspoon lemon pepper
• 1 teaspoon freshly ground black pepper
• salt to taste
Combine all ingredients and mix well. Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well). Refrigerate overnight or up to 24 hours. Makes enough to marinate 2-1/2 to 3 pounds flank steak (6 generous servings).
Do NOT miss out on how you can make GOOD... BETTER!
 >> Now here's a neat trick. Fresh pineapple has an enzyme called bromelain that tenderizes meat. The enzyme works fast. Within 30-60 minutes the meat is ready for the grill. Surprisingly, the pineapple adds little flavor to the meat in such a short time. Some people like the softer meat, others feel it is mushy. You decide. The enzyme is destroyed by the canning and bottling process, so be sure to use fresh pineapple. Likewise, papain is an enzyme in papaya and the main tenderizing ingredient in Adolph’s Meat Tenderizer. You can liquefy papaya or add smashed papaya to your marinade to tenderize.
 >> Cut to the chase. Cut the surface of the meat with a knife about 1/8" deep every 3/4" or so or poke holes in it with a fork. The liquid will get into the cracks and that will help flavor it as well as help a bit with penetration.
Go nekkid. Chicken and turkey skin are almost all fat and they are an impenetrable barrier to marinades. If soaked, they only get soggy and won't crisp properly. So if the skin won't get crispy, what's the point? Get rid of it. Just empty calories. Skinless chicken will drink up more flavor.
 >> Save money. Some recipes call for marinating in barbecue sauce. Don't do it. It's just a waste of expensive sauce because it is too thick to penetrate very far.
 >> Warning. Remember, all uncooked meat has microbes and spores. Used marinades are contaminated with raw meat juices so if you plan to use it as a sauce, it must be boiled for five minutes.
 >> A shortcut. If you don't want to make a marinade from scratch, just buy a bottle of your favorite oil and vinegar salad dressing. Salad dressings usually have all the necessary ingredients. Just make sure you don't get the Caesar. It has cheese and anchovies in it. We don't need no cheese or no stinkin' dead fish in our BEEF.
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Updated:
September 2012