Beef And Pork Marinade Recipes
THE BEST MARINADE FOR KABOBS! (BEEF, PORK AND LAMB)
I have a few favorite marinades that I have used for years this is one of them, this marinade will tenderize and add flavor to any cut of meat to absolute perfection and makes fantastic kabobs! This can also be used for chicken but because of the vinegar amount marinading time will need to be reduced to a maximum of 6 hours or the acid vinegar will start to "cook" the chicken, use only honey no other substitutions!.. you will love this marinade!
Provided by Kittencalrecipezazz
Categories < 15 Mins
Time 5m
Yield 3 1/2 cups
Number Of Ingredients 11
Steps:
- Put all ingredients into a blender (except the green onions, if using add them in after blending).
- Blend for 30-40 seconds.
- Mix in in green onions.
- This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
- *NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.
Nutrition Facts : Calories 1056.2, Fat 93.5, SaturatedFat 12.1, Sodium 5026.7, Carbohydrate 52.8, Fiber 0.9, Sugar 46.7, Protein 8.6
KITTENCAL'S BEEF OR PORK MARINADE AND TENDERIZER
This is a teriyaki style marinade ---who ever said that marinades are only for flavor and not tenderizing has never tried this recipe! this marinade produces the most fabulous tasting beef and pork and tenderizes like nothing you have ever had before! I developed this recipe almost 20 years ago and still use it to this day, this works fabulous on a London Broil, it makes the best kabobs and pork tenderloins!--- the longer the meat marinades the more tender and juicy it will be, so plan ahead the meat needs to stay in the fridge for a minimum of 8 hours to 24 hours (even better if left for 24 hours!) the amounts listed are enough for 2 pounds beef or pork so you might want to double or even triple the ingredients, if I am doubling or tripling I usually cut back on the soy sauce and still only use 2-3 tablespoons fresh garlic, you can add in 1 teaspoon dry mustard powder also, the powdered meat tenderizer is only optional you do not have to use it this works great even without it! don't forget to allow the meat to come down to almost room temperature before cooking, this will relax the meat fibers and create a more tender meat --- DO NOT substitute the honey for anything else but pure maple syrup, and if possible I recommend using honey that is what works as the tenderizer
Provided by Kittencalrecipezazz
Categories Steak
Time 10m
Yield 2 pounds meat
Number Of Ingredients 9
Steps:
- In a large bowl combine all ingredients except the meat; mix/whisk until very well combined.
- You may now transfer the marinade to a large resealable plastic bag if desired or leave in a large bowl.
- Pierce the meat all over with a fork.
- Add the meat to the marinade then turn to coat.
- Refrigerate for at least 8 hours or overnight.
- Remove meat and discard the marinade.
- Leave the beef or the pork sit out on the counter and bring almost room temperature, this will relax the meat fibers and make for a more tender juicy steak or cut of beef or pork (this is a very important step!).
- Grill or oven-broil to desired doneness.
Nutrition Facts : Calories 914.9, Fat 81.2, SaturatedFat 11.2, Sodium 2936, Carbohydrate 46.1, Fiber 1, Sugar 38, Protein 5.9
BEEF AND PORK MARINADE
Make and share this Beef and Pork Marinade recipe from Food.com.
Provided by Chef Tony M.
Categories Steak
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix ingredients in a small bowl.
- Prepare thawed meat by poking meat with a fork and lightly sprinkling some meat tenderizer on both sides. You don't need much! Allow to sit for about 5 minutes.
- Pour 1-3 tablespoons of marinade on each side of the meat. Allow to rest in refrigerator for at least 20-30 minutes - turning once during that time.
- If grilling, set grill to high setting. You want to sear the meat to lock in the juices. The marinade will help keep it from burning. Adjust heat as necessary and cook to preferred doneness (e.g., rare, medium, well).
- I like to shake some lemon-pepper (preferably the kind without salt) on my steak or chops while cooking - it gives it a bit of zest.
- Adjust marinade proportions to your preference. You can also use real orange slices or pieces (use plenty) with some onion in the marinade in place of orange peel. Use leftover marinade to saute mushroom, garlic and red pepper slices to top the meat. Enjoy!
Nutrition Facts : Calories 32.4, Sodium 1563.7, Carbohydrate 5.8, Fiber 0.2, Sugar 2.7, Protein 2.5
EASY MEAT MARINADE FOR BEEF, CHICKEN OR PORK
This is a marinade that is never the same. So if you like having different flavors all the time, then this is the recipe for you. Very easy and fast to make. You also get to taste every step! This marinade works on just about any type of beef, chicken or pork. I have not tried it on fish.
Provided by J Zoch
Categories < 15 Mins
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Start with some BBQ sauce as the base.
- Add all ingredients as you would like, taste along the way. That is the fun part.
- When you have the right marinade for you, place meat in 9x13 pan and marinate.
- Marinate meat as long as you like depending on the type of meat you are using.
- I cook my meat in the same pan with the marinade. Usually on the grill. But can be done in the oven as well.
- Doing this makes the meat very flavorful and extremely tender.
BEEF OR CHICKEN MARINADE
This dark, rich marinade can be used with any type of beef or chicken. If you want it spicy, mix in the chopped hot peppers of your choice. Yummy!
Provided by Jana Ritz
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 4h10m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, mix soy sauce, honey, distilled white vinegar, garlic powder, ground ginger, vegetable oil, green onions and black pepper. Place desired meat in marinade. Marinate in the refrigerator at least 4 hours before grilling.
Nutrition Facts : Calories 141.7 calories, Carbohydrate 5.3 g, Cholesterol 0 mg, Fat 13.6 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 2.1 g, Sodium 301.1 mg, Sugar 4.5 g
MEDITERRANEAN MEAT MARINADE
This is another one of my family's favorites. Everyone has always loved it...and it goes so well with any kind of meat.
Provided by LEANAD
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 12
Steps:
- Combine olive oil, vinegar, lemon juice, garlic, rosemary, sage, thyme, marjoram, basil, oregano, garlic powder, and pepper in a large, shallow dish. Mix with a fork until mixture looks uniform.
Nutrition Facts : Calories 393 calories, Carbohydrate 11 g, Fat 42.3 g, Fiber 3.5 g, Protein 1.2 g, SaturatedFat 6.1 g, Sodium 3.2 mg, Sugar 0.2 g
MARINADE FOR CHICKEN, PORK OR BEEF
This recipe comes from my Uncle Tommy. He used this recipe to marinate chicken kabobs and served them over yellow rice. One tip he gave me was to put a little of the marinade in a dish with the onion halves and microwave for a minute or two. It softend them up before putting on the skewers with the rest of the meat and veggies.
Provided by Jenny Frenny
Categories Chicken
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix the first 11 ingredients. Whisk in the oil.
- Marinate meat for several hours.
- Grill meat in the manner you desire.
Nutrition Facts : Calories 102.3, Fat 9.2, SaturatedFat 1.4, Sodium 587.6, Carbohydrate 4.3, Fiber 0.2, Sugar 2, Protein 1.1
INJECTION MARINADE FOR PORK
This is an all-purpose injection to add to any pork loin, butt, or shoulder meat. You can adjust the measurement amounts to your liking. Keep in mind that pork tends to be a saltier type of meat by itself. Inject into the pork of your choice using a flavor injector tool, and then place the pork in the fridge for 12 hours or overnight. Prepare and cook, smoke, or grill pork to your liking.
Provided by Julie Gilbert
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 34
Number Of Ingredients 6
Steps:
- Mix apple juice, pineapple juice, Worcestershire sauce, soy sauce, salt, and brown sugar together in a large bowl at room temperature so the salt and brown sugar can dissolve. Cover and refrigerate until ready to use. Inject into the pork cut of your choice using a flavor injector tool.
Nutrition Facts : Calories 17.4 calories, Carbohydrate 4.3 g, Fiber 0.1 g, Protein 0.1 g, Sodium 268.9 mg, Sugar 3.6 g
PORK MARINADE
A sweetened mustard, chile and pineapple flavored marinade for your pork recipes.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Mix together dry mustard, brown sugar, chili sauce, pineapple juice and sugar and chill.
Nutrition Facts : Calories 598.8 calories, Carbohydrate 131.2 g, Fat 6.6 g, Fiber 1.1 g, Protein 7.4 g, Sodium 33 mg, Sugar 119 g
MARINATED PORK ROAST
This is a great marinade for any meat. I especially like it on pork roasts, but it can easily be used on chicken or ribs.
Provided by Denise Hummel
Categories Main Dish Recipes Pork Pork Roast Recipes
Time 4h15m
Yield 8
Number Of Ingredients 9
Steps:
- Prepare grill for indirect heat.
- In a large resealable plastic bag, combine the Worcestershire sauce, honey, vinegar, mustard seed, mustard powder, lemon pepper, celery salt, and garlic; seal, and mix ingredients. Place the roast in the plastic bag, press air out of bag, and seal. Marinate for 2 hours in the refrigerator, turning the roast occasionally to help coat while marinating.
- Lightly oil grill grate. Place roast on grill, and discard marinade. Cover, and cook for 1 1/2 to 2 hours, or until internal temperature is 145 degrees F (63 degrees C).
Nutrition Facts : Calories 410 calories, Carbohydrate 8 g, Cholesterol 145.3 mg, Fat 19.1 g, Fiber 0.1 g, Protein 48.6 g, SaturatedFat 6.3 g, Sodium 424.2 mg, Sugar 6.1 g
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