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Combine balsamic vinegar with olive oil and mustard. Heat the honey slightly in the microwave or steam bath and add to the mixture. Put in it also peeled grated garlic, spices, stir or whisk with a broom and marinate lamb, pork or beef cut into cubes. Place the meat in the refrigerator for at least 3 hours, skewer and grill over a fire or brazier.
Balsamic steak marinade
Ingredients (for 1,2-1,5 kg of meat): – 1 tbsp. balsamic vinegar and soy sauce without additives; – 1 tsp each dried marjoram, thyme and ground black pepper; – 2 cloves of garlic.
Combine balsamic vinegar and soy sauce in one bowl, throw in the crushed garlic cloves, spices and stir everything well. Take a bag, pour in the beef marinade and dip the pork or beef steaks. Keep them in a cold place for 2 hours and fry in any way: in a frying pan, grill or barbecue grill.
Wine-vinegar marinade for stewing or roasting meat
Ingredients (for 0,6-0,8 kg of meat): – 1,5 tbsp. balsamic vinegar; – 4 tablespoons dry red wine; – 2-3 cloves of garlic; – 1 tbsp. honey and vegetable oil; – 1 tsp ground ginger; – 2 pinches of ground black pepper; 1 small bunch of fresh purple basil – 1 sprig each of dried rosemary and thyme.
Put chopped garlic, ground ginger, black pepper, honey, balsamic vinegar, wine and olive oil in a saucepan. Next, tear the basil into pieces, remove the dry seeds from the rosemary and thyme sprigs and add to the marinade. Place cookware over medium heat and heat without boiling.
Cut the meat into small pieces, put in a bowl, salt and pour over the hot aromatic mixture. Leave it to marinate for 2 hours at room temperature. After this time, transfer the contents of the bowl along with the liquid to a cauldron or baking dish.
Spicy marinade with balsamic vinegar for ribs
Ingredients (for 1 kg of ribs): – 2 tbsp. balsamic vinegar; – 1,5 tbsp. water; – 8 cloves of garlic; – 2 tbsp. rosemary seeds and brown sugar; – 1 tsp each red pepper and salt.
Chop the garlic with a knife, sprinkle with salt and mash with a puree press. Make a paste with balsamic vinegar, water, sugar, crushed rosemary, and red pepper. Combine it with the garlic mixture and thoroughly grind the pork or lamb ribs. Let them rest on the refrigerator shelf for 8 to 24 hours, then broil or bake until tender.
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