Marinade Tips

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Marinades are seasoned liquids that meats are soaked in to add complementary flavor. In some cases, marinades help tenderize less tender cuts of meat while others add flavor.

preparing beef for marinading

Be creative! For an Asian flavor, try soy sauce and ginger, or add honey, barbecue sauce and red pepper for a sweet and spicy Southwestern taste.

To tenderize, a marinade must contain an acidic ingredient, such as lemon juice, vinegar, yogurt, wine or salsa. Enzymes found in fresh pineapple, papaya and ginger function as natural tenderizers.

Allow about 1/3 to 1/2 cup of marinade for each pound of beef. The marinade will penetrate the beef about 1/4 inch from the cut surface.
Do not marinate meat for more than 24 hours.
Always marinate in the refrigerator, never at room temperature.
Use a container made from a nonreactive material, such as ceramic, glass, plastic or stainless steel.
Never marinate meats in an aluminum container.
Marinating in a resealable plastic bag keeps the meat coated and makes cleanup easy. Turn the sealed bag several times during chilling to redistribute the marinade.
If you want to use the marinade for later basting or as a sauce, reserve and refrigerate a portion of it before adding the beef.
DO NOT reuse leftover marinade that's been in contact with uncooked meat.

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