How is beef marinated? Video

The quickest way to marinate beef is to use the exotic kiwi fruit. The enzymes contained in it will be able to soften even very tough meat in a short time. For 1 kg of beef you will need: – 3-4 pcs. kiwi; – 4-5 medium onions; – black and red ground pepper; – salt; – spicy dry herbs.

Cut the meat into equal 4–5 cm pieces and place them in a deep bowl. Peel the kiwi and grate it finely. Place in meat and stir. Peel the onion and cut into half rings. Place the onion on a cutting board, lightly salt it and roll it several times with a rolling pin to make a lot of juice and soften the onion. Transfer the onion to the meat, add herbs, pepper, salt, mix everything well again and leave the beef in this marinade for half an hour or an hour.

For pork or veal, it will be enough to stand in the kiwi marinade for half an hour. It is impossible to overexpose the meat – its structure may be disturbed, the pieces will separate into fibers

Since gourmets prefer to wash down charcoal-fried meat with red wine, you can marinate the beef in that wine, which you then serve with kebabs, especially since this does not require a lot of wine. For this marinade take: – 1 glass of red wine; – ½ lemon; – ¼ glass of vegetable oil; – fresh herbs (leaves of cilantro, parsley, celery, basil); – ½ tsp ground coriander; – ground black pepper; – salt.

Pierce the chopped pieces of beef with a fork in several places and place in a deep bowl. Season with salt and pepper, sprinkle with ground coriander and fresh herbs. Stir. Squeeze the juice of half a lemon and mix it with wine and vegetable oil, pour the mixture into the meat and mix well so that each piece of beef is saturated with this marinade. After an hour, the meat can already be fried.

For this marinade, it is necessary to use wine vinegar – ordinary table vinegar will make the beef even tougher. For 1 kg of meat you will need: – 1 glass of white grape vinegar: – 4 medium-sized onions; – ½ parsley root; – ¼ celery root; – 2 carrots; – 3-4 cloves of garlic; – 3-4 bay leaves; – 5 pieces. carnations; – ½ tsp ground nutmeg; – ground black pepper; – salt.

Peel the root vegetables (carrots, celery and parsley), wash and cut into small pieces, cut the onion into half rings, chop the garlic finely. Lay the chopped pieces of meat in layers, sprinkle them with salt and pepper, chopped root vegetables, add bay leaves, cloves, nutmeg. Dilute wine vinegar with water in a 1: 1 ratio and pour over the meat, leave to stand for an hour.