Kittencals Beef Or Pork Marinade And Tenderizer Recipes

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KITTENCAL'S BEEF OR PORK MARINADE AND TENDERIZER



Kittencal's Beef or Pork Marinade and Tenderizer image

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

1/3 cup soy sauce
1/4 cup red wine vinegar or 1/4 cup cider vinegar
3/4 cup olive oil or 3/4 cup vegetable oil
2 -3 tablespoons fresh minced garlic
1 teaspoon black pepper
1/2 teaspoon ginger powder (if you prefer a stronger ginger flavor then add in more)
4 tablespoons liquid honey (or 4 tablespoons maple syrup, DO NOT substitute brown sugar or white sugar or pancake syrup)
3 tablespoons Worcestershire sauce
2 teaspoons powdered meat tenderizer (optional)

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

KITTENCAL'S POT ROAST MARINADE AND TENDERIZER



Kittencal's Pot Roast Marinade and Tenderizer image

This is a great marinade/tenderizer for cheaper cuts of roasts like chuck etc, it really does a wonderful job of tenderizing! Powdered meat tenderizer can be found in the spice section (I buy Club House powdered meat enderizer, it is sold in a 270-gram spice bottle). Plan ahead the roast needs to marinade overnight. Do not add any salt in with the marinade as it will effect the tenderizing process, salt the roast just before cooking. When ready to cook, make certain to leave the roast out for 1 hour at room temperature before cooking. This works good on pork roasts also. Cooking time is 24 hours marinating time.

Provided by Kittencalrecipezazz

Categories     Meat

Time P1DT10m

Yield 1 roast

Number Of Ingredients 10

1 -2 tablespoon powdered meat tenderizer
1/4 cup finely minced onions or 1/4 cup use 1-2 teaspoons onion powder
2 teaspoons thyme
2 teaspoons marjoram
1 cup dry red wine
3/4 cup red wine vinegar
1/2 cup vegetable oil
3 tablespoons lemon juice
2 tablespoons minced fresh garlic (optional) or 1 teaspoon garlic powder (optional)
black pepper

Steps:

  • Pierce meat with a fork all over.
  • Sprinkle liberally with powdered tenderizer, then leave sit out at room temperature for 30 minutes in a large bowl.
  • In the meantime, in a smaller bowl whisk together minced onion (or onion powder (if using) thyme, marjoram, red wine, wine vinegar, oil, lemon juice and minced garlic (if using) and black pepper.
  • After the 30 minutes, pour the marinade over the roast in the bowl; rub in with hands to coat well.
  • Place the roast in a large heavy-duty ziploc freezer bag.
  • Pour the marinade from the bowl over the roast and close and seal bag.
  • Turn the bag several times to coat.
  • Place into a large bowl and refrigerate overnight (turning several times during refrigeration time).
  • When ready to cook discard the marinade, and leave the roast out at room temperature for 1 hour before cooking (this is important, it relaxes the meat fibers which creates a more tender roast!).
  • Season with salt and pepper, then cook as desired.

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