Kittencals Beef Or Pork Marinade And Tenderizer Recipes

TANGY BEEF OR PORK MARINADE

Steps:

• Mix red wine vinegar, soy sauce, maple syrup, ginger, mustard.
• Stir well.
• Taste for your own taste preferences.
• It should have a sweet tangy taste.
• Add garlic, sesame oil and optional red pepper flakes.
• Mix well.
• Pour into ziploc bag, add meat and press out all air.
• Marinate in fridge for several hours shaking the contents often as the oil will separate.
• I usually marinate overnight, but a couple hours is fine too.
• Marinating overnight makes the meat extremely tender and flavorful.
• The soy sauce measurement is low for our taste preference as we don't like it's salty taste.
• You can adjust however you wish to your liking.
• I don't measure any of the ingredients and I add alot of ginger and red pepper flakes because we like the additional kick.

KITTENCAL'S POT ROAST MARINADE AND TENDERIZER

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.

KITTENCAL'S BEEF OR PORK MARINADE AND TENDERIZER

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.

KITTENCAL'S MARINADE FOR GRILLED STEAK

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.

KITTENCAL'S PAPAYA-PINEAPPLE MEAT TENDERIZER

Steps:

• Place the pineapple chunks, papaya chunks and water in a food processor; process until pureed and very smooth (do not add in any sugar).
• Divide the mixture into 1-cup plastic freezer containers then freeze.
• Add 1-2 cups thawed puree mixture to your favorite meat marinade and marinade overnight.

THE BEST MARINADE FOR KABOBS! (BEEF, PORK AND LAMB)

Steps:

• Put all ingredients into a blender (except the green onions, if using add them in after blending).
• Blend for 30-40 seconds.
• Mix in in green onions.
• This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
• *NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.