2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
One of the most important conditions for delicious barbecue meat is a well-made marinade. The marinade is an ideal solution for tougher pieces of meat.
The marinade is a liquid mixture that aims to enrich the taste of the meat. In addition to spices and olive oil in the marinade is always present acidic element - lemon juice, vinegar, wine.
Acidic liquids soften the meat and balance the sweet or spicy taste of the marinade. The addition of sugar to the marinade leads to the formation of a crispy caramelized crust.
The meat to be marinated is always left in the refrigerator. If you pour the marinade over the meat during roasting so that it does not dry out, you should do it at the beginning of roasting, not at the end, so that the meat does not get a sour taste.
Suitable marinade for pork, beef and beef is prepared from 4 tablespoons of olive oil or vegetable oil, 2 tablespoons of lemon juice, 3 tablespoons of cognac, salt and pepper. Marinova is two hours.
Medium-sized pieces of beef are marinated in a mixture of 100 milliliters of red wine, 4 tablespoons of olive oil or vegetable oil, 2 onions, cut into circles, 4 cloves of garlic, finely chopped, 1 bay leaf, 1 teaspoon of rosemary. The meat is marinated for four hours.
Suitable for medium-sized pieces of pork without much fat is the following marinade: 1 onion, cut into circles, 1 tablespoon sugar, 1 teaspoon mustard, 100 milliliters of olive oil or vegetable oil. Marinova is 12 o'clock.
In order for the meat to have a spicy taste, you must also rub it with a mixture of spices before roasting. The mixture can be dry or with the addition of oil.
To make the mixture you need 50 grams of sugar, 70 grams of salt, 7 grams of hot red pepper, a quarter of a teaspoon of black pepper, a quarter of a teaspoon of oregano. All ingredients are mixed and the meat is rubbed, then baked.
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