If the meat comes out hard and dry regardless of the recipe, it’s a sign that you need to change something. This original marinade recipe may help you.
Marinating meat is an extremely important process thanks to which we can be sure that the final dish will be delicious and melt in your mouth. Proper processing before baking, frying or grilling is the key to success. There are ways that we can be sure that the meat will be soft and aromatic.
One of the most popular ways is use of salt. It is most often used for . A piece of meat is thoroughly rubbed with it and set aside for some time. Dairy is also a popular choice – milk, natural yogurt or buttermilk. These are slightly acidic products, which gives them softening properties. However, the meat needs to spend more time in them to acquire a delicate structure. For this reason, it is usually recommended to leave them in a marinade with these ingredients for at least a few or a dozen hours.
Popular alcohols also have meat-tenderizing properties, such as: wine. It contains tannins that give the meat the right consistency. We will find them too in teabut in the form of tannins. This makes this infusion a good marinade ingredient. Additionally, the intense aroma enriches the taste of the meat and provides a unique effect.
Tea marinade works well with beef and pork. If we like experiments, we can also use it for poultry meat, which has a more delicate taste.
Ingredients:
- 4 tablespoons of black loose leaf tea or 5-6 tea bags
- 250 ml of water,
- 2 tablespoons of sugar,
- 2 tablespoons of apple cider vinegar.
Brew the tea in 250 ml of water. Strain the grounds and combine the liquid with vinegar and sugar. Wash the meat thoroughly, dry it and remove any membranes. Immerse the pieces in the marinade so that they are completely covered. Cover and put in the fridge for several hours, preferably overnight.
The next day, take the meat out of the fridge about 2 hours before baking.
Source: Terazgotuje.pl
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