Marinade For Beef Recipes

Steps:

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

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.

Steps:

• Combine all ingredients in a glass deep or large zip-lock bag and mix well.
• Add beef and marinate for several hours.
• Grill steaks, basting with marinade to desired doneness or place roast along with marinade in a baking dish and bake@ 350 degrees for 40-50 minutes for rare.
• If whole tenderloin (4-6 lbs) cook 45-60 minutes@ 425 degrees for rare (140 degrees).
• I bake the tenderloin@ 350 degrees for about 2 hours for medium well.
• Let sit about 10 minutes before slicing.

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.

Steps:

• Preheat oven to 350F.
• Season ribs with salt and pepper. Lay across a rack in a roasting pan or baking sheet and bake 10 minutes. In a small bowl, combine water, lemon juice, and red pepper flakes. Brush over top side of ribs and bake an additional 10 minutes. Turn, brush again, and bake 10 minutes more. Set aside to cool.
• Combine marinade ingredients in a large bowl. Add roasted ribs and toss to coat. Cover with plastic wrap and refrigerate a minimum of 4 hours or as long as 24.
• Preheat grill or broiler. Grill ribs for 2 minutes per side and serve immediately.

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.

Steps:

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

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.

Steps:

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

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.

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.

Steps:

• Put the beef in a medium non-metallic bowl and cover with the vinegar, soy and Worcestershire sauce. Leave to marinate for 20 mins, or if you have the time, overnight.
• Heat a small dry wok until it's very hot. Tip in the beef, marinade and spring onions, stir fry for 2 mins. Add the roasted peppers, then stir fry for a further 2 mins. Divide the stir fry between shallow bowls and serve with some boiled rice.