We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Culinary

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

How Do I Choose the Best Beef Marinade?

By Cynde Gregory
Updated: May 17, 2024
Views: 5,770
References
Share

Plenty of cooks understand the pluses of marinating red meat. Affordable cuts of beef are on the tough side, and letting them remain in a marinade for several hours or even overnight can make them taste like more expensive cuts. Beef marinade also tenderizes tougher cuts by helping to break down their tough connective tissue. The best beef marinade depends upon the cut of meat, the time available for marinating, and the ingredients the cook has on hand.

The base in an effective beef marinade works on on the meat’s tough connective tissue. Expensive cuts such as fillet mignon can be cut with a butter knife and require no marinating. Affordable beef is not only likely to require a very sharp knife but a patient diner who doesn’t mind chewing, chewing, and chewing. To reduce a meat’s tough texture, marinades must begin with an acidic base such as vinegar, wine or alcohol, soy sauce, yogurt, or even acidic fruit juice. Many marinades marry one or more of these to create a more complex flavor.

Among the most popular beef marinades are beer-based types. Folks with an attachment to a particular type or brand of beer prefer marinades that use it as a base. Dark beer fans want a marinade that is earthy and rich; this beef marinade generally incorporates onion and garlic, tomato paste or sauce, and possibly either chili peppers or hot pepper sauce. Ale aficionados might combine lemon or lime juice, garlic, and ginger and soak the meat at least overnight.

Bourbon and red wine are also popular as marinade bases. These foundations have a myriad of variations that might include mustard, horseradish or wasabi, and dried raisins or plums. Some types of tomato such as tomato sauce, paste, ketchup, or diced tomato and a range of seasonings complete the mixture. Anything from steak sauce, hot sauce, or smoke sauce to lemon, lime, or orange juice can work. Crushed pineapple is another option.

Plenty of marinades without an alcohol base are also great options. Soy or teriyaki marinades have been popular for decades. These types of beef marinade are enhanced with rice or cider vinegar and olive oil; minced garlic, onion, and ginger up the ante. The wise cook knows that a personal signature depends upon a unique combination of seasonings. Anything from marjoram, rosemary, basil, or thyme to curry powder or paste will do the trick.

Share
WiseGeek is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Link to Sources

Editors' Picks

Discussion Comments
Share
https://www.wisegeek.net/how-do-i-choose-the-best-beef-marinade.htm
Copy this link
WiseGeek, in your inbox

Our latest articles, guides, and more, delivered daily.

WiseGeek, in your inbox

Our latest articles, guides, and more, delivered daily.