Marinades

Friday, November 02, 2007  by Gregory Gronbacher
Category: Beef, Marinade

I rarely cook beef, but when I do, I enjoy a well marinaded steak. Marinades serve two different functions: as a tenderizer and flavor enhancer.

In meats, an acid-based marinade causes the tissue to break down, allowing more moisture to be absorbed and giving a juicier end product. However, too much acid can be detrimental to the end product. A good marinade will have a delicate balance of spices, acids, and oil.

One of my favorite marinades is a Mexican recipe:

1/3 cup of cider vinegar
1/3 cup of white vinegar
1/3 cup of olive oil
1/3 cup of fresh cilantro, chopped
6 cloves of minced garlic
Juice of one lime
1 tablespoon of oregano
2 tablespoons of sea salt
1 tablespoon of black pepper
2 tablespoons of chili pepper

Mix the ingredients in a large bowl or pan. Soak the beef for at least 4-6 hours.

 

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