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Veal: how to marinate meat? Video
Veal is a tender and dietary meat that is considered a delicacy and is in great demand. Dishes from it will be in place not only in nature, but also at gala dinners. And to make the veal juicier and tastier, you can pre-hold it in the marinade, which will make the meat not only softer, but also aromatic.
French mustard and sea salt marinade
This marinade makes the veal more tender, moderately spicy and aromatic. And if, after marinating, you bake the meat in the oven or grill it, you get a truly royal dish. For 1 kg of veal you will need: – 3 tbsp. tablespoons of French mustard beans; – 2 cloves of garlic; – 2 tbsp. spoons of soy sauce; – sea salt to taste; – 2 tbsp. tablespoons of olive oil.
Wash the veal, dry and cut into pieces. Season with sea salt. In a separate bowl, combine the olive oil, soy sauce, French mustard and minced garlic. Pour the cooked marinade over the meat, stir, cover and place in the refrigerator to marinate. You can cook veal already after 2 hours, but the meat will be especially tasty if you keep it in the marinade for about 7 hours.
Ingredients for 1 kg of meat: – 2 tbsp. tablespoons of granulated sugar; – 7 tbsp. spoons of ketchup; – 3 tbsp. tablespoons of hot mustard; – 1 teaspoon of cayenne pepper; – 10 drops of Tabasco sauce; – finely chopped parsley.
Mix all the ingredients together and dip the pre-salted veal pieces into the marinade. Sprinkle with parsley. Soak the meat for 4 hours at room temperature. Veal in such a marinade acquires a spicy-sweet taste, which makes it a suitable ingredient for various oriental dishes.
Barbecue marinade with aromatic herbs and red wine
Ingredients for 2 kg of veal: – 2 onions; – 1 glass of dry red wine; – 4 tbsp. tablespoons of olive oil; – 4 cloves of garlic; – 1 teaspoon of rosemary; – 1 teaspoon of thyme; – Adyghe salt to taste.
Try to choose a good red wine, otherwise it can easily ruin the taste of the meat.
Cut the onion into half rings, and the garlic into thin slices. Mix them with the rest of the ingredients. Marinate the veal in the prepared sauce and refrigerate for 4 hours.
Remember that Adyghe salt is not as salty as ordinary salt, so you need to pour it a little more
Ingredients for 1 kg of meat: – 1/3 cup of lemon juice; – 1 teaspoon of salt; – 2 tbsp. tablespoons of granulated sugar; – 4 cloves of garlic; – a pinch of white pepper; – 3 tbsp. spoons of soy sauce; – 2 teaspoons of mustard.
Combine mustard, salt, sugar, white pepper and minced garlic in a deep bowl. Add soy sauce with lemon juice. Mix everything thoroughly to dissolve the salt and sugar. Spread the cooked marinade over the veal pieces. Soak the meat for 4 hours in the refrigerator, and then bake in the oven without rinsing the marinade.