KITTENCAL'S POT ROAST MARINADE AND TENDERIZER
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
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.
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
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
KITTENCAL'S MARINADE FOR GRILLED STEAK
This marinade will produce the most tender and not to mention the best tasting steak and it's enough for up to four steaks about 1-1/2-inches thick --- just remember to bring the steaks to almost room temperature before grilling this will relax the meat fibers and make for a more tender juicy steak --- the amounts may be doubled but keep the garlic at the same amount, for best results it is recommended to not substitute any ingredients, do not add any salt to the marinade and do not salt the meat until ready to grill --- this marinade may be used for any cut of steaks.
Provided by Kittencalrecipezazz
Categories Steak
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all the marinade ingredients together in a bowl.
- Pour over steaks.
- Cover tightly and place the steaks in the refrigerator for minimum 4 hours or even better for 24 hours.
- Remove the steaks from the fridge.
- Bring the steaks down to almost room temperature before grilling.
- Season steaks with steak seasoning or seasoning of choice if desired (I like to use Montreal Steak Seasoning).
- Grill for 6-12 minutes turning 3-4 times or until desired doneness.
Nutrition Facts : Calories 377.2, Fat 36.6, SaturatedFat 4.7, Sodium 1234.2, Carbohydrate 10.7, Fiber 0.6, Sugar 4.5, Protein 2.8
PORK MARINADE
Make and share this Pork Marinade recipe from Food.com.
Provided by Karin...
Categories Low Protein
Time 5m
Yield 3/4 cups of Pork Marinade
Number Of Ingredients 6
Steps:
- Combine all ingredients together and mix well.
Nutrition Facts : Calories 520.5, Fat 0.3, SaturatedFat 0.1, Sodium 5511.3, Carbohydrate 86.7, Fiber 1.3, Sugar 74, Protein 11.1
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