Try using a slow cooker, or braise with broth or other liquids in a covered dish in the oven. Heather Barnett pmc-editorial-manager. View All. Tags Cooking basics cooking tips meat Shop. Leave a Comment Comments are closed.
Powered by WordPress. Parenting Expand the sub menu. Health Expand the sub menu. Living Expand the sub menu. Entertainment Expand the sub menu. Special Series Expand the sub menu. Tell us in the comments below! Basic Beef Marinade Base 1 part Olive Oil 1 part Citrus Juice 1 part Soy Sauce Add ingredients along with herbs and spices of choice, if desired in a glass jar with a lid and shake to combine.
Back to Beef Loving Texans. Related Posts. Show More Results. Showing of Results. Please check the spelling or try again with a less specific term. Clear Search. Or try these popular recipes View All Recipes. Thank you for joining our mailing list! Beef Bourguignon. Rich shin of beef, slow-cooked in a delicious red wine sauce with tasty silverskin onions for an added depth of flavour.
Buy now. Minced Venison. Try our Minced Venison in place of beef in your recipes, combine with herbs and garlic and use it to dress pasta for a light supper. Cooking Guides. These guides have been prepared by our in-house Chef and Head Butcher. Find out more. Summer seems to have made a very rapid exit up here in Aberdeenshire! No marinade will turn a tough, chewy piece of meat into a tender fillet - but hey, this is the Donald Russell blog.
The fact remains, though, that some cuts have more of a bite to them than others, and these can benefit from a steep in something tasty. There are three main ingredients that help to tenderize meat.
First, anything acidic — think citrus juice, vinegar, wine. This breaks down some of the muscle fibres, leaving the meat softer. Some ingredients, like ginger, papaya and pineapple, have enzymes that help to tenderize the meat.
The last tenderizing ingredient is dairy, such as yogurt or buttermilk. This works beautifully, but no-one is quite sure why! So — the best marinades include something acidic or some dairy, usually with some oil and some flavourings. Add whatever takes your fancy — garlic, cumin, mustard, Soy Sauce, paprika — even tomato ketchup works in small doses. Rosemary is fabulous with steak — crush it or chop it finely to release the aromatic oils. Watch the total salt content, though — it will draw out moisture, and is best added either just before or after cooking.
A high sugar content can burn easily — go gently! You can also make a paste or just a dry spice rub if you prefer. Get as much of the meat as possible in contact with your marinade, and leave it for a few hours, if you have time, in the fridge. A Ziploc bag is a good tip here — put marinade and meat inside, squeeze the excess air out and give it a wee massage — perfect. Why not tell us about your own favourites on our Facebook page? As a Donald Russell customer, we'd love to share with you a range of exciting offers from our free seasonal catalogues, online exclusive offers and help and advice over the phone from our of our specialist Food Advisors who will give you a uniquely personal service.
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