Pickling, a process well known, but often ignored.
Usually marinated only meat for barbecue, and sea fish with a strong smell. Nevertheless, there are many methods and recipes that are quite applicable in everyday cooking.
So, the meat is aged in chopped fresh tomatoes, freshly squeezed fruit or vegetable juices, chopped onions.
Wine-based marinades are a separate category. In the course are, depending on the desired result, drinks of various varieties, especially ordinary. You can also use wines with a strong personal taste - vermouth, madeira, etc. The ability to make mixtures from them for soaking meat is a complex art that requires rich practical experience. And you can’t get by with just some brands of drinks; masters select them to taste and in accordance with the available meat.
Meat marinades - general cooking principles
• In the marinade, you can soak any kind of meat, whether it is beef, lamb or pork. The flesh is pickled not only for barbecue, soften the hardest pieces before baking in the oven, roasting on a grill or pan.
• The process makes meat not only juicier and softer. Harsh and delicate, aromatic and always spicy marinades complement the taste of the dish, smooth their own taste of lamb, goat meat.
• As the basis for the preparation of marinades, food acids, such as table or wine vinegar, citric acid, are mainly used. But the wine base gives a special nobleness to marinades. Dry wines are mainly used, semi-dry ones are much less common. Fortified are quite an exception, usually they are added quite a bit, just for the specific taste.
• The main taste of the marinade and, accordingly, the cooked dish is added to the herbs, spices and sauces added to it.
• There are many pickling techniques. All of them consist in mixing the main ingredients and then keeping the meat in it.
• Some marinades require warming. There is a technique in which a liquid marinade is injected with a large needle syringe into thick pieces of pulp. This allows, for example, to use different types of wines, introducing them into the same piece of pulp from different edges, and getting a very original effect.
• Marinades, after soaking the meat in them, are used in the preparation of various sauces or sprinkle kebab with them when frying.
Red wine marinade for beef
Ingredients:
• 200 ml of red table wine;
• two teaspoons of sugar;
• half a tablespoon of wine (red) vinegar;
• onion head;
• two small leaves of lavrushka;
• half teaspoon rosemary and cloves (ground);
• 0.25 tea tablespoons of powdered mustard.
Cooking method:
1. Mix vinegar with wine. Add mustard powder with sugar and mix well. Lower the leaves of parsley, pour the cloves with rosemary.
2. Cut the half of the onion into half rings, and grind the other part with a grater and put everything in the marinade.
3. Then put on a strong fire. Once it boils, remove from the stove and cool well.
4. Pour the pulp with the cooled liquid and leave in it for 3-6 hours. Pickling time depends on the selected part of the carcass. The coarser the meat, the more it will be needed.
5. At the end of the process, pour the marinade into a saucepan and boil on slow heating twice. Strain, add the potato starch diluted in water and put on a slow fire to boil until thickened. Serve the prepared sauce to grilled meat or barbecue.
White wine marinade for beef
Ingredients:
• half a glass of white wine;
• large onion;
• 50 ml of oil;
• a teaspoon of sage;
• the same amount of sugar;
• a full teaspoon of manually ground black pepper.
Cooking method:
1. Mix sage and pepper with oil and let it brew for one hour.
2. Dissolve sugar in wine, add coarsely grated onions and mix with the real oil.
3. Cut the beef into pieces for barbecue and pour the marinade.
4. Stir and refrigerate the bowl for six hours.
5. Marinade left after pickling, you can water the kebab prepared on coals.
Lamb red wine marinade
Ingredients:
• three tbsp. l non-aromatic vegetable oil;
• five table. spoons of dark soy sauce;
• three cloves of garlic;
• salt and dry, ground "Chili" to taste;
• half a glass of Cabernet.
Cooking method:
1. Mix soy sauce with oil.
2. Add crushed garlic, pour red wine and, after mixing the marinade, pour the chopped pulp on it.
3. If you marinate in the refrigerator, the exposure time is 8 hours, at room temperature (about 25 degrees) - at least three.
White wine marinade for lamb shish kebab
Ingredients:
• four tablespoons of juicy homemade adjika;
• three large onions;
• large clove of garlic;
• a large spoon of "Spices for barbecue";
• a full glass of Aligote, Rkatsiteli, or mixtures thereof;
• a teaspoon, without slide, salt.
Cooking method:
1. Pour Adjika into a small enameled saucepan and mix with wine.
2. Add the chopped garlic and chopped onions.
3. Season the marinade with wine and spices and do not forget to salt.
4. Put the mutton sliced into pieces in a saucepan, pour the marinade and leave in the refrigerator overnight.
5. Kebab from meat so pickled in this way turns out to be juicy and quite sharp, with barely noticeable acidity.
Oven spiced marinade with wine in the oven
Ingredients:
• 600 grams of mutton ribs;
• a large spoon of honey;
• a small sprig of thyme;
• a handful of purple basil;
• two onion heads;
• a full spoon of olive oil;
• sprig of rosemary;
• a teaspoon of chopped ginger;
• spoon of vinegar 9%;
• 100 ml of wine "Riesling", "Rkatsiteli".
Cooking method:
1. Pour oil into a deep saucepan, add chopped garlic, ginger, honey and pepper.
2. Pour vinegar mixed with wine, dip the basil leaves, sprigs of rosemary and thyme, torn by hand.
3. Stir all the ingredients and heat well, not allowing to boil.
4. Slightly add lamb chopped with appropriate slices and place for three hours in the marinade.
5. After that, remove the meat, wipe with a towel and lay the lamb on the onion rings laid out on the foil sheet.
6. Wrap the edges firmly and put in the oven for an hour, at 190 degrees. Cut the top of the foil package, open and bring the dish for 20-23 minutes.
An unusual recipe for marinade with wine for pork in the oven
You can, of course, cook the usual marinade from these products, but we will go the other way. Baked pork is softer and juicier. In order to marinate pork for baking according to this recipe, you will need a clean medical syringe with a powerful needle.
Ingredients:
• kilo of pork pulp (tenderloin);
• "Cabernet", "Sauvignon", you can also other dry wines, only 250 milliliters;
• a small pinch of rosemary;
• table, necessarily small, salt - to taste;
• three tablespoons of high quality olive oil;
• garlic.
Cooking method:
1. Prepare the pulp, wash it well under a tap, pat dry with a towel and cut off all excess fat and coarse films.
2. Then take the syringe, fill it with wine and fill it with a piece of meat from the inside. To do this, pierce the flesh with a needle and inject about one and a half milliliters of wine into one puncture. The amount of wine is given approximately, if the flesh is already saturated enough and the excess is released, you can stop the process.
3. Then, on all sides, coat the pulp well with a mixture of crushed garlic, rosemary, salt and crushed pepper.
4. Put the pork in a bag and leave for half an hour in a bowl on the table.
5. After this, remove a piece of pulp from the bag and transfer to a roasting pan. Pour oil and bake for 50 minutes in 200 degree mode.
Grilled pork wine marinade
Ingredients:
• six pork langets;
• a glass of Kadarka, Isabella, or other red wine;
• a tablespoon of crushed coriander seeds;
• half a teaspoon of hand-ground allspice;
• refined sunflower oil.
Cooking method:
1. Rinse the pieces of meat well, dry and lightly beat each on both sides with a cooking chopper.
2. Then transfer the chopped pieces of pork to a saucepan. Sprinkle with cooked spices, salt and mix well.
3. Then pour in the wine and mix again. If the wine has not completely covered the meat, the contents of the saucepan are periodically mixed during the pickling process.
4. After the pulp lies in the marinade for 2 hours, remove it and wipe it well with a napkin.
5. Generously moisten each piece with oil and grill until a firm, golden crust is on all sides.
Pork barbecue marinade with wine
Ingredients:
• dry white wine - half a liter;
• seven large onions;
• two medium lemons;
• a tablespoon of sugar;
• table vinegar 9% - 100 ml;
• two kilos of pork neck.
Cooking method:
1. Lemons cut into large slices, onions in wide rings. Rinse a piece of pork pulp, remove excess fat with a knife from it and cut into five-centimeter pieces for barbecue.
2. Transfer the pork with onions and lemons into an enameled pan. Add chopped pieces of fat and pour wine. Salt, add granulated sugar, pour in vinegar and pepper. Stir the future kebab well and leave for pickling under load in the cold for seven hours.
3. Pieces of meat tightly string on skewers, alternating with pieces of onion and lard, then fry on charcoal.
Armenian pork barbecue marinade (with cognac)
Ingredients:
• one kilogram of meat (pork);
• 0.5 tea spoons of crushed cloves;
• two tablespoons of light wine vinegar;
• 100 ml of brandy.
Cooking method:
1. A washed piece of pork, without coarse veins and films, cut into large portions for barbecue.
2. Transfer the pork into a large, wide bowl. Add all the spices and spices. Pour in cognac with wine vinegar and mix for three minutes.
3. Place in the refrigerator for three hours, cover.
4. Cook the pieces of meat strung on skewers as a regular barbecue, periodically sprinkling a little, but not pouring them with marinade.
Universal marinade with red wine for lean dry pork
In such a mixture, pork is kept not only for barbecue. Dry, low-fat pieces of it are prepared for further frying in a pan or grill, before baking in the oven on a baking sheet or in foil.
Ingredients:
• Cabernet - 200 ml;
• 100 ml low-fat mayonnaise;
• two tbsp. tablespoons of non-aromatic sunflower oil;
• two onion heads;
• 0.5 tsp pepper;
• ground spices and dry herbs to your taste.
Cooking method:
1. Cut the washed, slightly dried pork into pieces of the desired size and transfer to a bowl.
2. Cut larger onions in half rings and send them to the meat. Thoroughly mix the onion with meat, trying, as far as possible, to stretch the onion rings so that the juice stands out.
3. Then add spices, herbs and spices. Salt to taste, pour the wine with oil and mayonnaise and mix well again.
4. Cover the bowl with meat and place it overnight in the refrigerator, at a usual room temperature of 23-25 degrees, it is enough to withstand pork in such a marinade for two hours.
Meat marinades - cooking tips and tricks
• Do not cut the greens added to the marinade with a knife, but simply tear them with your hands. After pickling, it will be easier to remove from meat pieces.
• When stirring the meat in the marinade, slightly knead the pieces with your hands so that the liquid is better absorbed.
• If the marinade does not cover the pulp completely, mix the contents of the container so that it is well wrapped around each piece.
