Marinated Beef Recipes

BEST BEEF MARINADE

Steps:

• Measure all ingredients into a glass jar with a tight-fitting lid.
• Shake well and pour over beef to marinate.
• Marinate beef for at least two hours.
• Unused marinade can be safely stored in your refrigerator for 5-7 days.

MARINATED ROAST BEEF

Steps:

• Pierce roast at 1 inch intervals with a meat fork, and place in a large zip lock bag.
• Combine vegetable oil and next 5 ingredients; pour over roast in zip lock bag.
• Seal and chill for 24-48 hours, turning roast occasionally.
• Bake at 325 degrees for 1 hour and 50 minutes or until a meat thermometer registers 145-160 degrees.
• Let stand for 5 minutes before slicing thinly across the grain.
• Roast beef will be rare.

MARINADE FOR BEEF

Steps:

• Combine all ingredients in a non aluminium covered dish and mix well.
• Pierce meat to be marinated several times with a fork.
• Place meat in marinade and cover.
• Refrigerate overnight, turning several times.

BEEF RIB MARINADE

Steps:

• Prepare a smoker or grill. Remove the ribs from the marinade and cook according to the smoker instructions or your favorite rib recipe .

BEST EVER BEEF MARINADE

Steps:

• Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.

MARINATED BEEF STIR FRY

Steps:

• Slice meat across the grain into strips and place in a glass dish.
• Mix together the soy sauce, lemon juice and garlic and pour over the meat mixing well.
• Leave to marinate for approx 2hours to get the best flavour or longer if you wish.
• Meanwhile steam the brocolli, cauliflower & carrots or cook til just crisp tender in a microwave.
• When ready to cook, drain meat reserving the marinade.
• Heat oil in a large pan or wok until very hot.
• Add beef strips and cook quickly to seal. You may need to do this in 2 batches.
• Add the onion & cook, stirring til lightly browned.
• Add in the drained vegetables and toss to mix.
• Mix the cornflour with a little cold water and then add in the reserved marinade and more water to make 1 cup liquid.
• Add the liquid to the pan and stir til thickened and heated through.
• Serve over steamed rice and top with sliced spring onions.

MARINATED BEEF SANDWICHES

Steps:

• In a gallon-size resealable plastic bag, combine the first seven ingredients; add roast. Seal bag and turn to coat; refrigerate overnight, turning occasionally. , Transfer roast and marinade to a Dutch oven. Cover and bake at 325° for 2-1/2 to 3 hours or until meat is tender. Thinly slice; serve beef and juice on rolls.

RED WINE-MARINATED BEEF STEW

Steps:

• Marinate the beef in red wine in a 9x13-inch glass baking dish in the refrigerator for at least 3 hours, turning the meat over halfway through marinating time.
• Remove beef from the wine and pat dry with paper towels. Reserve the wine.
• Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown in the hot oil, about 2 minutes on each side. Remove meat, drain the pot, and add bacon. Cook until semi-crisp and browned, about 5 minutes. Drain bacon grease but do not wipe the pot clean.
• Drizzle remaining oil into the pot and add potatoes, carrots, green beans, celery, and garlic. Cook and stir for 3 minutes. Pour reserved wine, beef broth, and tomatoes into the pot, scraping up the browned bits that cling to the bottom with a wooden spoon. Add rosemary and sage. Return the meat to the pot and bring the liquid to a boil. Cover, reduce heat, and let simmer until meat is very tender and no longer pink, 3 to 3 1/2 hours, adding mushrooms during the last 1 hour of cooking time.
• Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.

MARINATED BEEF STIR-FRY

Steps:

• In a large resealable plastic bag, combine the wine, 4 tablespoons oil, chili powder, garlic, cumin, salt, ginger and pepper; add beef. Seal bag and turn to coat; refrigerate for at least 12 hours. , In a large skillet or wok, stir-fry the onion, zucchini, carrot and peppers in remaining oil for 4-5 minutes or until crisp-tender. Remove and keep warm. , Drain and discard marinade. Stir-fry beef for 5-6 minutes or until no longer pink; drain. Return vegetables to the pan; stir-fry for 2-3 minutes or until heated through.

BEEF OR CHICKEN MARINADE

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.

PRIZE WINNING MARINADE FOR BEEF

Steps:

• Using a food processor, crush peppercorns until fine.
• Add garlic to processor and crush.
• Add soy sauce, Worcestershire sauce and lemon juice and blend.
• Pour mixture into giant zip lock freezer bag and add the meat to be marinated (even the cheapest cuts of beef will taste like prime rib!).
• Seal bag.
• Refrigerate for 48 hours (turn bag every time you open the fridge door).
• Reserve the marinade for later use.
• Barbecue the meat as you would normally however, I prefer to cook the meat very VERY slowly using an indirect cooking method--only ONE side of the barbecue is lit and turned down to low.
• The meat is placed on the one side of the barbecue which is off, over a pan of water, which sits on the barbecue rocks.
• Note: Total barbecue time depends on the size of beef roast.
• Relax while your dinner cooks.
• Put marinade on the stove and bring to a boil.
• Add just enough marinade to some sour cream, to make a sauce to drizzle over the cooked meat.
• Sit back and enjoy the compliments.

MARINATED BEEF TENDERLOIN

Steps:

• In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a shallow dish; add bay leaf and tenderloin. Turn to coat; cover and refrigerate overnight., Drain and discard marinade and bay leaf. Place tenderloin on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°), basting often with reserved marinade. let stand for 15 minutes before slicing.

MARINATED BEEF BRISKET

Steps:

• Shake flour in the oven bag; place in ungreased 13-in. x 9-in. baking pan. Combine the Worcestershire sauce, garlic salt, onion salt, pepper and liquid smoke if desired; rub over both sides of brisket. Place in the oven bag. Close with tie and refrigerate for 8 hours or overnight, turning occasionally. Combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce; spread over brisket. Close oven bag with nylon tie; cut six 1/2-in. slits in top of bag. Return to pan. Bake at 325° for 2-1/2 to 3 hours or until beef is tender. If desired, thicken pan juices to serve with beef.

ONE-FOR-ALL MARINATED BEEF

Steps:

• In a shallow dish, combine the first 6 ingredients; add steak and turn to coat. Cover; refrigerate for 4 hours or overnight., Drain and discard marinade. On a lightly oiled grill rack, grill steak, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.

MARINATED BEEF TENDERLOIN

Steps:

• Place beef in a resealable plastic bag. Whisk together Worcestershire sauce, lemon juice, garlic, salt, pepper, and oil, and pour over beef. Tightly seal bag, and let beef marinate at room temperature 2 hours, turning bag occasionally.
• Preheat broiler with rack 4 inches from heat source. Transfer beef and marinade to a heavy oven-safe skillet just large enough to hold the beef. Spread 2 tablespoons butter over top of beef; broil 8 minutes. Remove from oven, turn beef with tongs, and spread remaining 2 tablespoons butter on top. Broil 5 minutes more. Remove from oven, and cover skillet tightly with foil. Let beef in skillet rest 45 minutes. Thinly slice, and transfer to a serving platter. Serve with pan juices.

THE BEST STEAK MARINADE

Steps:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

BEER MARINADE FOR BEEF

Steps:

• Combine all the ingredients in a large bowl.
• The beer will loose some of its foam but that's OK.
• Pour the marinade over your choice of meat in a shallow glass dish or heavy resealable plastic bag.
• Cover dish or seal bag and refrigerate for up to 6 hours while marinating.
• This recipe can be doubled or tripled.